• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Recipes by Nora
  • Recipe Index
  • About me
  • Contact
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
menu icon
go to homepage
  • Recipe Index
  • About me
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • About me
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Pork Recipes

    Tokwa't Baboy Recipe

    Published: Dec 12, 2023 by Nora Reyes · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. · 2 Comments

    157 shares
    • Facebook
    • Twitter
    • Email
    Jump to Recipe Print Recipe

    Tokwa't Baboy, a classic Filipino appetizer or pulutan, features fried tofu and boiled pork in a tangy, savory sauce. This version uses fried pork belly, topped with fresh herbs and chilies for an extra burst of flavor.

    Tokwa't Baboy on a plate.
    Jump to:
    • What is Tokwa't Baboy?
    • Ingredients you'll need
    • Notes and substitutions
    • How to make this recipe
    • Recipe FAQs
    • Explore more recipes with tofu
    • Other pork recipes you may like
    • 📖 Recipe
    • 💬 Comments

    What is Tokwa't Baboy?

    Tokwa't Baboy is a dish often enjoyed as an appetizer or pulutan. It is made with crispy fried tofu (tokwa) and tender boiled parts of pork (baboy), including pork belly, pork ear, or a combination of both. It is served with a flavorful vinegar-based sauce.

    Ingredients you'll need

    Individual ingredients for Tokwa't Baboy.
    Salt, pepper, oil, and water are not in the photo.

    Notes and substitutions

    • Pork belly: Traditional versions include boiled pork ears and pork belly. This recipe uses pork belly, prepared in a Lechon Kawali style for added flavor and texture. Pork shoulder or tenderloin can be used, but expect a slight difference in texture and flavor.
    • Tofu: Also known as tokwa, this is a soybean-based protein with a neutral flavor and a soft, creamy texture on the inside. Use firm tofu to hold its shape well during frying.

    How to make this recipe

    NOTE: This is a large batch, that makes enough for 8 servings. Feel free to cut the ingredients in half or adjust as needed.

    Step 1: Boil the pork

    In a heavy-bottomed pot, combine the pork belly, 4 smashed garlic cloves, 2 bay leaves, 1 smashed lemongrass, 2 tablespoons fish sauce, 2 tablespoons vinegar, 1 teaspoon kosher salt (use half for table salt), and ground pepper to taste. Add enough water to cover the pork and bring it to a boil over medium-high heat.

    Reduce the heat to a simmer and cook until the pork is fork-tender, about 30-40 minutes. Transfer the pork to a plate and let it cool. Pat the outside dry with paper towels or let it dry in the refrigerator for a few hours to overnight.

    Boiling the pork belly in the pot.

    Step 2: Prepare the tofu

    Cut each block of tofu into quarters, then pat them dry with paper towels to remove excess moisture. Lightly coat each piece with cornstarch.

    Drying the tofu on paper towels and coating with starch.

    Step 3: Fry the tofu

    In a heavy-bottomed pot, heat about an inch of oil over medium-high heat. Fry the coated tofu pieces until they are golden and crispy on the outside.

    Drain on paper towels. Once cooled, slice it into small bite-sized pieces.

    PRO TIP: Try air frying tofu for a crispy texture with less oil. Give it a light oil spray and air fry at 375° F (190° C ) for 15-20 minutes or until crispy. Flip halfway through for even cooking.

    Frying tofu and cutting into small bite-sized pieces.

    Step 4: Fry the pork belly

    Fry the pork belly until the outside is golden and crispy. Drain them on paper towels. Once cooled, slice it into thin bite-sized pieces.

    Be cautious of splattering hot oil. Use a deep, heavy-bottomed pot and a splatter screen, if available. Keep your distance from the pot to prevent burns while frying.

    PRO TIP: Consider air frying your pork belly for a healthier, less messy option. Cook at 400° F (200° C) for about 20 minutes or until crispy, flipping halfway through.

    Frying pork belly and cutting into thin bite-sized pieces.

    Step 5: Make the sauce

    In a bowl, combine ½ cup vinegar, ¼ cup soy sauce, ¼ cup water, 2 teaspoons sugar, and black pepper to taste. Taste and adjust as needed.

    Mixing the sauce for Tokwa't Baboy.

    Step 6: Combine

    In a serving bowl or platter, combine the pork belly, tofu, red onions, minced garlic, chili peppers, scallions, and cilantro. Pour the prepared sauce over them and mix together.

    Combining the ingredients for Tokwa't Baboy in a bowl, then adding the sauce.

    Serve and enjoy your Tokwa't Baboy with rice or lugaw for a delicious and satisfying meal!

    Tokwa't Baboy with sauce in a bowl.

    Recipe FAQs

    Is it necessary to fry the pork?

    Frying the pork is optional. While it adds a crispy texture to the pork, you can skip this step if you prefer a different texture or a healthier version of the dish. Boiling the pork until tender and slicing it is a traditional method that works well.

    Can I make Tokwa't Baboy in advance?

    Yes, you can prepare the components in advance. Boil the pork and fry the tofu ahead of time. Assemble and pour the sauce just before serving to maintain the desired texture.

    Explore more recipes with tofu

    • Lumpiang Sariwa: A fresh spring roll with tofu and a variety of sautéed vegetables.
    • Hot and Sour Soup: A traditional Chinese soup with spicy and tangy flavors in a thickened broth, typically with tofu, mushrooms, and bamboo shoots.
    • Taho: A sweet treat with silken tofu, sago, and brown sugar syrup.
    • Tofu and Asparagus Stir-Fry: A stir-fry with tofu and aspagarus in a garlicky, savory sauce with oyster sauce.
    • Ginisang Togue: A bean sprout stir-fry with tofu and shrimp, often seasoned with soy sauce.
    • Lumpiang Gulay: A version of fried spring rolls with ground meat and vegetables served with a dipping sauce.
    • Tofu Sisig: A meatless version of the traditional sisig with tofu, onion, and chili peppers.
    • Tofu and Mushroom Adobo: A twist to the traditional adobo with crispy tofu and mushrooms.

    Other pork recipes you may like

    • Igado in a bowl.
      Igado (Pork and Liver Stew)
    • Lechon Paksiw on a plate.
      Lechon Paksiw Recipe
    • Humba in a bowl.
      Humba Recipe
    • Dinuguan in a bowl.
      Dinuguan Recipe

    Did you make this recipe? I would love to know! Your feedback helps me make better recipes.  Please rate, review, or comment below. Questions about this recipe are welcome, too!

    Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!

    📖 Recipe

    Tokwat baboy in a bowl.

    Tokwa't Baboy

    A classic Filipino appetizer or pulutan, this version uses fried pork belly, topped with fresh herbs and chilies for an extra burst of flavor.
    NOTE: This is a large batch, that makes enough for 8 servings. Feel free to cut the ingredients in half or adjust as needed.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: Filipino
    Prep Time: 15 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 15 minutes minutes
    Servings: 8
    Calories: 480kcal
    Author: Nora Rey
    Cost: $12-$14

    Equipment

    • Heavy-bottomed pot

    Ingredients

    For boiling the pork belly

    • 1½ pounds pork belly see note
    • 4 garlic cloves smashed
    • 2 bay leaves
    • 1 stalk lemongrass smashed; optional
    • 2 tablespoons fish sauce
    • 2 tablespoons vinegar
    • 1 teaspoon kosher salt (use half for table salt)
    • Black pepper to taste

    For the tofu, sauce, and garnishes

    • 2 blocks firm tofu see note
    • ¼ cup cornstarch, potato starch, or flour
    • ½ cup vinegar
    • ¼ cup soy sauce
    • 2 teaspoons sugar adjust to taste
    • 1 small red onion finely chopped
    • Chili peppers chopped; to taste
    • Scallions chopped; to taste
    • Cilantro stems and leaves chopped; to taste
    • Neutral oil for frying
    • Salt and pepper to taste
    • 2 garlic cloves minced

    Instructions

    • In a pot, combine pork belly, garlic, bay leaves, lemongrass, fish sauce, 2 tablespoons vinegar, 1 teaspoon kosher salt (use half for table salt), and ground pepper to taste. Add enough water to cover the pork and bring it to a boil over medium-high heat.
    • Reduce to medium heat and simmer until fork-tender, about 30-40 minutes. Transfer to a plate and let it cool. Pat the outside dry with paper towels or let it dry in the refrigerator for a few hours to overnight.
    • Cut each block of tofu into quarters, then pat them dry with paper towels to remove excess moisture. Lightly coat each piece with starch.
    • In a heavy-bottomed pot, heat about an inch of oil over medium-high heat. Fry the tofu until golden and crispy, then drain on paper towels. Once cooled, slice it into small bite-sized pieces.
      PRO TIP: Try air frying tofu for a crispy texture with less oil. Give it a light oil spray and air fry at 375° F (190° C ) for 15-20 minutes or until crispy. Flip halfway through for even cooking.
    • Fry the pork belly until golden and crispy, then drain them on paper towels. Once cooled, slice it into thin bite-sized pieces.
      Be cautious of splattering hot oil. Use a deep, heavy-bottomed pot and a splatter screen, if available. Keep your distance from the pot to prevent burns while frying.
      PRO TIP: Consider air frying your pork belly for a healthier, less messy option. Cook at 400° F (200° C) for about 20 minutes or until crispy, flipping halfway through.
    • In a bowl, combine ½ cup vinegar, soy sauce, ¼ cup water, sugar, and black pepper to taste. Taste and adjust as needed.
    • Combine the pork belly, tofu, red onions, minced garlic, chili peppers, scallions, and cilantro. Pour the prepared sauce over them and mix together.
    • Serve and enjoy your Tokwa't Baboy with rice or lugaw for a delicious and satisfying meal!

    Notes

    • Pork belly: Traditional versions include boiled pork ears and pork belly. Pork shoulder or tenderloin can be used, but expect a slight difference in texture and flavor.
    • Tofu: Also known as tokwa, this is a soybean-based protein with a neutral flavor and a soft, creamy texture on the inside. Use firm tofu to hold its shape well during frying.
     

    Nutrition

    Calories: 480kcalCarbohydrates: 8gProtein: 9gFat: 45gSaturated Fat: 16gPolyunsaturated Fat: 5gMonounsaturated Fat: 21gCholesterol: 61mgSodium: 1151mgPotassium: 231mgFiber: 0.4gSugar: 2gVitamin A: 12IUVitamin C: 2mgCalcium: 19mgIron: 1mg
    Disclaimer: The nutritional information provided here is solely for informational purposes. I am not a certified nutritionist, and this data hasn't been evaluated by the Food and Drug Administration or any other authority. It shouldn't be seen as health or nutrition advice. The figures are estimates calculated from various food composition databases and might vary based on product types, brands, natural variations in produce, and ingredient processing methods. Individual results may differ.
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

    More Filipino & Asian Pork Recipes

    • Pork and mushroom stir fry on a plate.
      Pork and Mushroom Stir Fry Recipe
    • Pineapple glazed ham
      Pineapple-Glazed Ham (Stovetop Recipe)
    • Sinigang na baboy in a bowl.
      Sinigang na Baboy Recipe
    • Crispy pata with dipping sauce on a plate with banana leaf.
      Crispy Pata Recipe
    157 shares
    • Facebook
    • Twitter
    • Email

    About the author

    Hi, I'm Nora! 

    Whether you're new to Filipino food or have loved it for so long, I sure am happy you're here!  I hope you'll find useful recipes that you can enjoy and share with family and friends.

    Learn more about me →

    Reader Interactions

    Comments

    1. Marie

      December 13, 2023 at 2:18 am

      5 stars
      Thank you for sharing. Id like to make this but probably easier in the air fryer. Thanks again!

      Reply
      • Nora Reyes

        December 13, 2023 at 2:23 am

        Hi, Marie! Yes, air frying is a healthier and mess-free option - go for it! =)

        Reply
    5 from 1 vote

    Thanks for coming! Let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating





    Primary Sidebar

    Hi, I'm Nora! Whether you're new to Filipino food or have loved it for so long, I sure am happy you're here!  I hope you'll find useful recipes that you can enjoy and share with family and friends.

    More about me →

    Popular Recipes

    • Grilled Pork Belly on a plate with pickled vegetables and spicy vinegar dipping sauce.
      Inihaw na Liempo Recipe
    • Beef stir fry with onions and peppers in a wok zoomed in.
      Beef Stir Fry with Onions & Peppers
    • Mackerel on Olive oil on a plate.
      Mackerel in Olive Oil
    • Beef Caldereta topped on a rice served on a plate.
      Beef Caldereta Recipe
    • Buko Pandan on a glass dish cup topped with ice cream covered be rice crisps.
      Buko Pandan Salad Recipe
    • Assorted Filipino foods on a table covered in banana leaf for a Kamayan Feast.
      Kamayan Feast: Bringing Family and Friends Together

    Seasonal Desserts

    You must use the category name, not a URL, in the category field.

    Footer

    ↑ back to top

    About

    • Accessibility Statement
    • Cookie Policy
    • Disclaimer
    • Image Use & Copyright
    • Privacy Policy

    Contact

    • Contact

    Copyright © 2023 RECIPES BY NORA

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Do not sell my personal information.
    Cookie SettingsAccept
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. These cookies ensure basic functionalities and security features of the website, anonymously.
    CookieDurationDescription
    cookielawinfo-checkbox-analytics11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".
    cookielawinfo-checkbox-functional11 monthsThe cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".
    cookielawinfo-checkbox-necessary11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
    cookielawinfo-checkbox-others11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
    cookielawinfo-checkbox-performance11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".
    viewed_cookie_policy11 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
    Functional
    Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
    Performance
    Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
    Analytics
    Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
    Advertisement
    Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
    Others
    Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet.
    SAVE & ACCEPT
    157 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.