Tokwa’t Baboy holds a special place in my culinary journey. This beloved combination of crispy fried tofu and tender braised pork, swimming in a perfectly balanced tangy-spicy sauce, has been my go-to recipe for both casual family gatherings and special occasions.
I learned the intricate details of this dish from my mother – from achieving that golden-brown crust on the tofu to getting the sauce’s acidity just right. And after years of perfecting each step, I’m excited to share our family’s tested recipe with you.
Whether you’re serving it as pulutan during friendly get-togethers or as a hearty topping for congee on rainy days, this recipe captures the authentic flavors that have made Tokwa’t Baboy a treasured fixture in Filipino cuisine.
Follow along as I share the techniques and little secrets that will help you create this classic dish in your own kitchen.
Why You’ll Love This Recipe
- Perfect Balance of Textures: Crispy golden tofu meets tender, succulent pork
- Versatile Dish: Works as pulutan (beer partner), lugaw topping, or main dish
- Make-Ahead Friendly: Components can be prepared in advance
- Customizable Heat Level: Adjust spiciness to your preference
- Budget-Friendly: Uses simple, accessible ingredients
- Authentic Flavor: Traditional recipe passed down through generations
Tokwa’t Baboy (Filipino Tofu and Pork Dish)
Ingredients
For the Pork:
- 1 piece about ½ pound tenga ng baboy (pork ear)
- 1 pound liempo pork belly
- 1 small sibuyas onion, peeled and quartered
- 1 head bawang garlic, peeled and crushed
- 2 dahon ng laurel bay leaves
- 1 teaspoon paminta whole black peppercorns
- 1 tablespoon asin salt
- Water for boiling
For the Tofu:
- 1 block 16 ounces firm tokwa (tofu)
- 1 cup cooking oil for deep-frying enough oil for deep frying (about 1-3 cups)
For the Sauce (Sawsawan):
- ½ cup pork broth from cooking
- 1 cups suka vinegar
- ¼ cup toyo soy sauce
- 1 teaspoon asin salt
- ½ teaspoon paminta ground black pepper
- 2 tablespoons asukal sugar
- 4 sibuyas tagalog shallots, peeled and chopped
- 2-3 siling labuyo Thai chili peppers, chopped
Instructions
- Begin with the pork preparation (pagluluto ng baboy). In a large pot, combine pork ear (tenga ng baboy) and belly (liempo) with enough water to cover. Add quartered onions (sibuyas), crushed garlic (bawang), bay leaves (dahon ng laurel), whole peppercorns (paminta), and salt (asin). Bring to a boil, carefully skimming off any scum (langis) that rises. Reduce heat, cover, and simmer for 45-60 minutes until fork-tender (malutong). Reserve ½ cup of the cooking liquid (sabaw). Let meat cool before dicing into bite-sized pieces.
- While the pork cooks, prepare the tofu (tokwa). Drain well and wrap in paper towels. Place on a wire rack with a weight on top for 20 minutes to remove excess moisture (tubig). This ensures maximum crispiness. Heat oil in a deep pan to 350°F (175°C). Cut tofu into cubes and fry until golden brown and crispy (lutong-luto). Drain on paper towels.
- For the sauce (sawsawan), combine reserved pork broth, vinegar (suka), soy sauce (toyo), salt, pepper, and sugar (asukal) in a saucepan. Bring to a boil without stirring for 3-5 minutes – this step mellows the vinegar’s acidity. Add chopped shallots (sibuyas tagalog) and chili peppers (siling labuyo).
- For assembly (pagbuo), combine the diced pork and crispy tofu in a large bowl. Pour the hot sauce over the mixture and gently toss to coat evenly. Garnish with additional shallots and chilies if desired. Serve immediately while the tofu is still crispy, either as pulutan with beer or as a topping for lugaw (congee).
Tips from Lola’s Kitchen
- Use firm tofu, never silk or soft varieties (huwag gumamit ng malambot na tokwa)
- Press tofu well to achieve maximum crispiness
- Don’t skip boiling the vinegar mixture – this step removes the harsh acidic taste
- For extra flavor, add crushed garlic to the sauce
- Let the sauce cool slightly before combining with tofu to maintain crispiness
Traditional Serving Suggestions
- As Pulutan: Serve with ice-cold beer
- With Lugaw: Perfect topping for congee
- As Main Dish: Pair with steaming white rice
- As Merienda: Enjoy as an afternoon snack
Troubleshooting
- Soggy Tofu: Ensure oil is hot enough (350°F/175°C) and tofu is well-drained
- Tough Pork: Extend cooking time and maintain gentle simmer
- Too Sour: Add more sugar or pork broth to balance
- Too Salty: Add more vinegar or dilute with water
Ingredient Alternatives
- Pork Ears: Can be replaced with all pork belly
- Thai Chilies: Bird’s eye chilies or red pepper flakes
- Shallots: Red onions finely chopped
- White Vinegar: Can use cane vinegar (sukang maasim)
Storage & Reheating
- Refrigeration: Store components separately for up to 3 days
- Freezing: Pork and sauce can be frozen for up to 2 months
- Reheating: Heat sauce separately, fry fresh tofu when serving
- Best Practice: Always serve with freshly fried tofu
Variations
- Spicy Version: Double the chilies and add ginger
- Light Version: Use lean pork and air-fried tofu
- Modern Twist: Add crushed chicharon as topping
- Regional Version: Add green onions (Cebu style)
Frequently Asked Questions
Q: Can I make this ahead? A: Yes, but store components separately and fry tofu fresh. Q: How spicy is this dish? A: Customizable – adjust chilies to taste. Q: What’s the best vinegar to use? A: Cane vinegar (sukang maasim) is traditional, but white vinegar works well. Q: Can I use different cuts of pork? A: Yes, but fatty cuts give the best flavor.
Tokwa’t Baboy (Filipino Tofu and Pork Dish)Nutrition
The Story Behind Tokwa’t Baboy
Every authentic Filipino dish has a story, and our traditional Tokwa’t Baboy is no exception. This best-loved combination of crispy tofu and tender pork traces its humble beginnings to the bustling streets of Manila, where it first gained popularity as an affordable yet satisfying pulutan (beer partner) in local tiangges and carinderias during the 1960s.
Originally created by resourceful Filipino street vendors looking to make the most of affordable ingredients, this homemade recipe quickly became a masterclass in transforming simple components into something extraordinary. The genius lies in combining Chinese-influenced tofu with the Filipino’s love for pork and our signature sawsawan (dipping sauce) culture, creating what would become one of the most popular easy Filipino recipes enjoyed across the archipelago.
What makes this dish truly special is how it evolved from street food to becoming a staple in Filipino family kitchens. Today, you’ll find the best Tokwa’t Baboy being served not just in traditional carinderia stops, but also in modern Filipino restaurants and countless family gatherings. It’s that reliable dish that brings together the older generation who enjoy it with their ice-cold beer and the younger ones who love it as a topping for their hot lugaw (Filipino rice porridge).
The beauty of authentic Tokwa’t Baboy lies in its versatility. While the base recipe remains traditional, every Filipino region, every family, and every household cook has their own secret twist – some add more siling labuyo for extra heat, others swear by a specific type of sukang Iloko, and many debate whether pork face or pure liempo makes for the better version. This adaptability has helped the dish maintain its relevance from generation to generation.
As more people discover the joys of Filipino cuisine, this easy-to-make dish continues to gain recognition worldwide. International food blogs and Filipino food enthusiasts praise its perfect balance of textures – the crispiness of freshly fried tofu against tender, flavorful pork, all tied together by that signature tangy-spicy sauce that makes it distinctly Pinoy.
In today’s health-conscious world, many appreciate how this homemade recipe can be easily modified to suit different dietary preferences while maintaining its authentic Filipino flavors. Whether you’re making it the traditional way or putting your own modern spin on it, one thing remains constant – Tokwa’t Baboy embodies the Filipino talent for creating extraordinary dishes from ordinary ingredients.
