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.

Course Main Course

Cuisine Filipino

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

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