The perfect combination of tokwa’t baboy is one of my favorite side dishes to a comforting bowl of Chicken Arroz Caldo. I don’t know, but I really find this combo unbeatable. There’s something special about the crispy, savory pork and soft tofu paired with the warm, hearty arroz caldo.
Aside from arroz caldo, most Pinoys would also love to eat this dish with a bottle of beer. It’s a great way to unwind after a long day or to make any meal more enjoyable. Trust me, the crunch of the tokwa and the tender pork, dipped in a tangy vinegar sauce, is the perfect match for a cold drink. Whether you’re cooking for your family or just enjoying a chill night in, this dish is sure to hit the spot.
What Do Tokwa’t Baboy Tastes Like?
Whenever I make tokwa’t baboy, it’s always a hit. I love how the crispy, savory pork pairs perfectly with the soft, mild tofu. The crunch of the pork and the way the tofu soaks up all the flavors just makes each bite so satisfying. I usually dip it in a tangy vinegar sauce, which adds a great zesty kick. For me, it’s the perfect mix of textures and tastes—crispy, tender, and a little bit tangy. It’s a dish that never fails to comfort and please!
Tokwa’t Baboy Ingredients
For Boiling:
- Pork Belly: This cut of pork becomes tender and flavorful after boiling, adding a rich, meaty base to the dish.
- Onion (quartered) and Garlic (crushed): These aromatics infuse the broth with a deep, savory taste, enhancing the overall flavor of the pork.
- Green Onions and Black Pepper (whole): These ingredients contribute subtle layers of freshness and spice, rounding out the dish’s taste.
- Salt: Essential for seasoning, it brings out the natural flavors of the pork and other ingredients.
For Frying:
- Cooking Oil (for frying): Used to achieve a crispy texture on the tofu, adding a satisfying crunch.
- Tofu (firm): The tofu becomes golden and crisp on the outside while staying soft inside, providing a perfect contrast to the crunchy pork.
For the Sauce:
- Onion (diced) and Garlic (minced): These ingredients create a flavorful base for the sauce, adding depth and richness.
- Black Pepper and Green Chilies (chopped): They add heat and spice, giving the sauce a bold kick.
- Sugar (brown) and Soy Sauce: The sugar adds a touch of sweetness while the soy sauce brings in a savory, umami flavor.
Vinegar: Adds a tangy element to balance the sweetness and enhance the overall flavor of the sauce.
How To Cook Tokwa’t Baboy
Boil the Pork Belly
Start by combining the pork belly, water, quartered onion, crushed garlic, green onions, black pepper, and salt in a pot. Bring it all to a boil, then reduce the heat and let it simmer until the pork belly is tender. This usually takes about 45-60 minutes. Once it’s tender, transfer the pork belly to a cooling rack and let it rest.
Prepare the Tofu
While the pork belly is cooling, cut the tofu into cubes. You can cook the tofu in two ways:
- Air Fryer Method: Air fry the tofu at 180°C (350°F) for 12-15 minutes until it’s golden and crispy.
- Deep Fry Method: Heat cooking oil in a pan and deep fry the tofu until it turns golden brown. Once cooked, place the tofu in a bowl and set it aside.
Fry the Pork Belly
Once the pork belly has cooled, heat cooking oil in a pan and deep fry the pork belly until it’s light brown and crispy. Transfer it back to the cooling rack to drain any excess oil. After it’s cooled, slice the fried pork belly into cubes.
Make the Sauce
In a mixing bowl, combine diced onion, minced garlic, black pepper, brown sugar, green chilies, soy sauce, water, and vinegar. Mix everything well and set it aside.
Combine and Serve
In a serving bowl, mix the fried pork belly cubes with the crispy tofu. Pour the sauce over the pork and tofu, or serve it on the side for dipping. Enjoy your delicious tokwa’t baboy!
Tips When Cooking Tokwa’t Baboy
Perfectly Tender Pork: To ensure the pork belly becomes tender, make sure to simmer it gently. Avoid boiling it too hard, as this can make the meat tough.
Crispy Tofu: For the tofu to be extra crispy, pat it dry with a paper towel before cooking. This helps remove excess moisture and makes it crisp up better in the air fryer or deep fryer.
Check Oil Temperature: If you’re deep frying the pork belly or tofu, make sure the oil is hot enough before adding the food. You want the oil to be at the right temperature to achieve a crispy texture without being greasy.
Rest the Meat: After frying, let the pork belly rest on a cooling rack. This helps drain excess oil and keeps the pork crispy.
Adjust the Sauce: Taste the sauce before adding it to the dish. If you prefer it sweeter or spicier, adjust the amount of brown sugar or green chilies to suit your taste.
Serve Fresh: Tokwa’t baboy tastes best when served fresh and hot. If you’re not serving immediately, keep the pork belly and tofu separate from the sauce to maintain their crispiness.
Frequently Asked Questions
Yes, you can use other cuts like pork shoulder or pork hock, but pork belly is preferred for its balance of meat and fat, which gives the dish its signature taste and texture.
You can store leftover tokwa’t baboy in an airtight container in the fridge for up to 3 days, but I suggest to best enjoy it fresh for the best texture.
Yes, you can prepare the sauce in advance and refrigerate it for up to a week, making it convenient for meal prep.
If you don’t have vinegar, you can use calamansi juice or lemon juice as a substitute to add a tangy flavor to the sauce.
Tokwa’t Baboy
Ingredients
For boiling:
- 500 grams Pork Belly
- 3 cups Water
- 1 piece Onion (quartered)
- 6 cloves Garlic (crushed)
- 2 stalks Green Onions
- 1 tsp Black Pepper (whole)
- 1 tbsp Salt
For frying:
- Cooking Oil (for frying)
- 1 block Tofu (firm)
For the sauce:
- 1 piece Onion (diced)
- 6 cloves Garlic (minced)
- 1 tsp Black Pepper
- 2 tbsp Sugar (brown)
- 2 pieces Green Chilies (chopped)
- 1/4 cup Soy Sauce
- 1/4 cup Water
- 1/4 cup Vinegar
Instructions
- In a pot, combine pork belly, water, quartered onion, crushed garlic, green onions, black pepper, and salt. Bring to a boil, then lower the heat and simmer until the pork belly becomes tender. This usually takes around 45-60 minutes. Once tender, transfer the pork belly to a cooling rack and let it rest.
- While waiting for the pork belly to cool, cut the tofu into cubes. Air Fryer Method: Air fry the tofu at 180°C (350°F) for 12-15 minutes until golden and crispy. Deep Fry Method: Heat cooking oil in a pan and deep fry the tofu until golden brown. Once cooked, transfer the tofu to a bowl and set aside.
- Once the pork belly has cooled, heat cooking oil in a pan and deep fry the pork belly until light brown and crispy. Transfer it back to the cooling rack to drain excess oil. Once cooled, slice the fried pork belly into cubes.
- In a mixing bowl, combine diced onion, minced garlic, black pepper, brown sugar, green chilies, soy sauce, water, and vinegar. Mix everything well and set aside.
- In a serving bowl, combine the fried pork belly cubes and crispy tofu. Pour the sauce over the pork and tofu, or serve it on the side for dipping.
