Tokwa’t Baboy
Tofu and pork dish with a spicy, tangy vinegar sauce with loads of flavor and texture! This Filipino Tokwa't Baboy is delicious on its own as an appetizer or served with congee!
- Prep time
- 20 min
- Cook time
- 1 hr
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 piece (about 1/2 pound) pork ear
- 1 pound pork belly
- water
- 1 small onion, peeled and quarted
- 1 head garlic, peeled and crushed
- 2 bay leaves
- 1 teaspoon peppercorns
- 1 tablespoon salt
- 1 package (16 ounces) block firm tofu, cut lengthwise into thirds
- 1/2 cup oil
- 1/2 cup pork broth (from boiling pork)
- 1 1/2 cups vinegar
- 1/4 cup soy sauce
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons sugar
- 4 shallots, peeled and chopped
- 2 Thai chili peppers, chopped
Instructions
- 1
In a pot over medium heat, combine pork ear, pork belly, and enough water to cover. Add onions, garlic, bay leaves, peppercorns, and salt. Bring to a boil, skimming scum that floats on top.
- 2
Lower heat, cover, and simmer for about 45 minutes to 1 hour or until meat is fork-tender.
- 3
Remove from heat and drain well, reserving 1/2 cup of the liquid. Allow to cool to touch and dice meat.
- 4
Drain tofu from packing liquid. Wrap tofu block in paper towels and weigh down with a small plate or cup for about 15 to 20 minutes to excess moisture.
- 5
In a pan over medium heat, heat oil. Add tofu and deep-fry, turning as necessary, until golden brown and crisp.
- 6
With a slotted spoon, remove tofu and drain on paper towels. Cut into 1-inch cubes.
- 7
In a pan over medium heat, combine reserved pork broth, vinegar, soy sauce, salt, pepper, and sugar. Bring to a boil, without stirring, for about 3 to 5 minutes.
- 8
In a large bowl, combine diced pork, tofu cubes, shallots, and chili peppers. Pour vinegar dressing and gently toss to distribute.
- 9
Transfer into a serving platter and garnish with more chopped shallots and chili peppers.