Tokwa't Baboy
Tokwa't Baboy
Learn how to make tokwa't baboy with crispy tofu, tender pork, and soy-vinegar sawsawan—a Filipino pulutan favorite.
Serves 6 · 1h 5m total
The Story
Tokwa't baboy is pulutan logic on a plate: something fried (tokwa), something boiled (baboy), and sharp sawsawan to keep you reaching for beer or rice.
It shows up at inuman tables, fiesta leftovers, and karinderia counters. The tofu should be crisp outside and soft inside; the pork is usually cheek or belly boiled until tender, then chopped.
Everything gets tossed with red onion and drowned in soy-vinegar with chili and pepper. It is best eaten slightly warm, not piping hot, so the flavors meld.
Best paired with
Cold beer, grilled barbecue, or steamed rice as ulam.
Use it in these KusinaPH recipes
Lola's Tips
- ✦Press tofu before frying so it crisps instead of steaming.
- ✦Boil pork with salt and pepper; save broth for soup another day.
- ✦Add Knorr Liquid Seasoning to the sawsawan for deeper umami—taste and balance with extra vinegar if needed.
- ✦Toss with sawsawan just before serving so tofu stays crisp.
- ✦Use red onion for sharper bite against the vinegar.
Substitutions
- pork belly → pork cheek or shoulder
- firm tofu → extra-firm tofu pressed well
- white vinegar → cane vinegar or spiced vinegar
Ingredients
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Instructions
- 1
Boil pork in salted water until tender, about 40 minutes. Cool and chop into bite-size pieces.
- 2
Pat tofu dry. Fry in hot oil until golden on all sides. Drain and cut into smaller cubes if needed.
- 3
Mix soy sauce, vinegar, garlic, pepper, and chili for sawsawan.
- 4
Toss pork, tofu, and onion in a bowl. Pour sawsawan over and mix gently.
- 5
Serve immediately as pulutan or with rice.
Kitchen Timer · 15 min prep first
50:00
