Tokwa at baboy is a typical Philippine appetizer. It consists of pork ears, pork belly and deep-fried tofu, and is served in a mixture of soy sauce, pork broth, vinegar, chopped white onions, scallions and red chili peppers. It is usually served as pulutan, as a meal served with rice or as a side dish to rice porridge.
Tokwa’t Baboy Recipe
- 1/2 pork belly4 pcs tofu (tokwa)
- 1/4 cup of tausi (black beans) (soaked in water and rinse)
- 3 cups of water
- 4 cloves garlic mincedcooking oil
- 1/2 cup vinegar
- 1/4 cup soy sauce
- 1/2 cup sugar
- 1 onion diced
- 1/4 cup parsley
- salt and pepper to taste
- In a frying pan, fry tokwa (tofu). Let it cool and cut it into cubes.
- In a cooking pot pour cooking oil heat it up and saute garlic and onion.
- Add the pork belly and cook it until the meat becomes light brown.
- Pour the water and bring it in a boil, simmer it until the meat becomes tender.
- Add the soy sauce, vinegar, tausi (black beans) salt and pepper and sugar. Simmer it for a couple of minutes.
- Add the tofu and parsley mix it well.
Serve and enjoy.