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Tokwa't Baboy in a serving bowl with a wooden spoon
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3.22 from 14 votes

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 Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Appetizer, Main Entree
Cuisine: Filipino
Servings: 6 servings
Calories: 879kcal


  • 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
  • 1/2 cup oil

For the Dipping Sauce

  • 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


  • 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.
  • Remove from heat and drain well, reserving 1/2 cup of the liquid. Allow to cool to touch and dice meat.
  • Lower heat, cover, and simmer for about 45 minutes to 1 hour or until meat is fork-tender.
  • 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.
  • In a cast-iron skillet over high heat, heat oil until hot but not smoking. Add tofu and deep-fry, turning as necessary, until golden brown and crisp. With a slotted spoon, remove tofu from skillet and drain on paper towels.
  • 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.
  • 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.



Calories: 879kcal | Carbohydrates: 13g | Protein: 19g | Fat: 82g | Saturated Fat: 24g | Cholesterol: 82mg | Sodium: 2206mg | Potassium: 357mg | Fiber: 2g | Sugar: 7g | Vitamin A: 23IU | Vitamin C: 8mg | Calcium: 128mg | Iron: 2mg