Tokwa’t Baboy
Crispy pork belly and tofu come together in this delicious tokwa’t baboy recipe, topped with a tangy sauce. Perfect as a side dish or paired with arroz caldo.
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)
- 3 pcs Bay Leaves
- 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, bay leaves and salt. Bring to a boil, then lower the heat and simmer until the pork belly becomes tender. 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.