The “Tokwat Baboy” was made with braised tofu or bean curd, vinegar, soy sauce, and tender pieces of pork, from the pig’s ears. 

 Estimated cooking time: 1 hour and 20 minutes

 

Tokwa’t Baboy Ingredients:
  • Pinoy Tokwat Baboy
  • 1/2 kilo pork (cut into small cubes)
  • 5 pieces tokwa (bean curd or tofu)
  • 2 heads garlic (minced)
  • 1 cup vinegar
  • 1 cup soy sauce
  • 1 teaspoon salt
  • 1 teaspoon brown sugar
  • 3 small onions (diced)

Tokwa’t Baboy Cooking Instructions:

  • In a casserole, boil pork in just enough water with salt, lower fire and let simmer until pork is tender.

  • Take the pork out, deep fry to give the pork a crunchy touch and set aside.

  • Fry tokwa (bean curd) in hot oil until toasted and slice to the same size as the pork (small cubes).

  • In a saucepot, mix vinegar, soy sauce, salt garlic and onions and heat for just a few minutes.

  • Pour in mixture over pork and tokwa.

  • Serve hot.