In a pot, combine the pork belly, garlic, bay leaves, lemongrass, fish sauce, vinegar, salt, and pepper. Add enough water to cover, then bring to a boil.

Lower the heat and simmer for 30 to 40 minutes, or until fork-tender. Let the pork cool, then pat dry well before frying.

Cut the tofu into large pieces, pat dry, and lightly coat with cornstarch.

Fry the tofu until golden and crisp. Drain, then cut into bite-sized pieces.

Fry the pork until golden and crispy. Drain, then slice into thin bite-sized pieces.

In a bowl, mix the vinegar, soy sauce, water, sugar, and black pepper. Taste and adjust as needed.

In a large bowl, combine the pork, tofu, red onion, garlic, chilies, scallions, and cilantro. Pour the sauce over everything and toss to combine.

Serve your tokwa’t baboy with rice, lugaw, or as pulutan.