Tokwa’t Baboy
Prep time
Cook time
Total time
Yield: 4 to 6 Servings
  • 1 (about ½ pound) piece 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 (16 ounces) block firm tofu
  • ½ cup oil
For the Dipping Sauce
  • ½ cup pork broth (from boiling pork)
  • 1-1/2 cups vinegar
  • ¼ cup soy sauce
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons sugar
  • 4 to 5 shallots, peeled and chopped
  • 2 Thai chili peppers, chopped
  1. In a pot over medium heat, combine pork ear, pork belly and enough water to cover. Add onions, garlic, bay leaves, pepper corns and salt. Bring to a boil, skimming scum that floats on top. Lower heat, cover and simmer for about 45 minutes to 1 hour or until meat is fork-tender. Remove from heat and drain well, reserving ½ cup of the liquid. Allow to cool to touch and dice meat.
  2. 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. Cut into 1-inch cubes.
  3. In a cast-iron skillet over high heat, heat oil until very hot but not smoking. Add tofu and deep-fry, turning as necessary, until golden brown and crisp. Do not overcrowd pan and cook tofu in batches as needed. With a slotted spoon, remove tofu from skillet and drain on paper towels.
  4. In a pan over medium heat, combine pork broth, vinegar, soy sauce, salt, pepper, and sugar. Bring to a boil, without stirring, for about 3 to 5 minutes.
  5. In a large bowl, combine diced pork, tofu cubes, shallots, and chili peppers. Pour vinegar dressing and gently toss to distribute. Transfer into a serving platter and garnish with more chopped shallots and chili peppers.
Recipe by kawaling pinoy at