What is Tokwat Baboy Recipe
Tokwa’t baboy, which translates to “tofu with pork,” is a common appetizer in the Philippines. It’s made up of deep-fried tofu, pork belly, and ears of a pig, and it’s served with a sauce that includes red chili peppers, scallions, white onions, soy sauce, and pork broth. It is typically eaten as a side dish to rice porridge or as part of a pulutan, a meal that includes rice. Baboy is the Tagalog term for pig, and tokwa is the Lan-nang word for firm beancurd; ‘it is the short form of it, which signifies “and.”
From where does tokwa’t baboy originate?
You might be surprised to learn that tokwat baboy is from the Cavite province. There isn’t even any tofu in the original recipe, to begin with! This beloved dish from the Philippines was originally known as kulao or kilawin na tainga ng baboy. Pork ears were the main pig part used in this dish, just like in the one we’re following today. Tokwat baboy was formerly referred to as kinilaw since it was thought to be a type of that dish.
But first, what exactly is kinilaw? This phrase is typically connected to seafood like fish and shrimp. However, kinilaw or kilawin can also refer to flesh in the same way that we identify it with the ancestor of tokwa’t baboy. In essence, kilawin is a cooking technique that has been used in the nation for eons. Our ingredients had to be kept fresh before we could simply store them in freezers and refrigerators.
We were able to preserve the freshness of our meal while also giving it some of the tangy, tart flavor we enjoy from the condiment by soaking and marinating our chosen meats in vinegar. We used other things as well besides vinegar, too! Other sour ingredients that contribute to kinilaw’s current popularity include calamansi, green mangoes, and even kamias.
Tokwat baboy has been there for millennia for a reason, and its history is just as rich as its flavor! It’s not surprising that this cuisine has persisted for so long, especially with so many regional variations and adaptations!
The dipping condiment
- A sauce made of vinegar, soy sauce, and pig broth that has a hint of heat from chili peppers completes the dish. You are welcome to change the quantities to get the perfect balance of sweet and acidic flavors.
- To remove the strong acid flavor, bring to a boil without stirring.
- To allow the flavors to blend, you can make the sauce ahead of time and store it in the refrigerator
Getting the pork ready
- Tokwa’t baboy traditionally uses parts of the pork face, such as the ears and snouts, but you can use only pork belly instead.
- Cook the pork face in a simmering liquid until it is soft. To add flavor, add aromatics like peppercorns, bay leaves, onions, and garlic.
Tokwat Baboy Recipe
- 1 Non-stick Diamond WOK Pan * Check this product on shopee.ph*
- 1 lb pig ears
- 1 lb pork belly liempo
- 1 lb tofu extra firm tofu
- 1 1/2 cup white vinegar
- 1/4 cup soy sauce
- 2 stalks scallions cut in 1/2 inch length
- 1 tablespoon salt
- 1 tablespoon whole peppercorn
- 1 piece onion sliced
- 1/8 teaspoon ground black pepper
- 5 cups water
- 2 cups cooking oil
- Fill a pot with water, then bring it to a boil.
- Add salt and whole peppercorn
- Add the pork belly and pig's ears, then boil until they are soft (about 30 mins to 1 hour)
- Cooking oil should be added to a different pan and heated.
- Deep-fry the tofu when the oil is hot enough until the color changes to golden brown and the outer texture is fairly crispy.
- Cut the boiled pig's ears and pork belly into bite-sized pieces, cube the fried tofu, and then set everything else aside.
- In a bowl, mix the sugar, salt, soy sauce, and vinegar. Stir.
- Microwave for 1 minute.
- Include the chile pepper, onions, green onions, and ground black pepper. Put the sauce in a bowl for serving.
- Put the tofu and sliced meat on a serving platter, and place the bowl of sauce nearby.
- Serve warm! Enjoy and share!
Tips for serving and storing
- You can eat tokwa’t baboy by itself as a starter or a major dish. As a topping, it may also be provided with lugaw (congee).
- To make it ahead of time, I advise merely preserving the pork and sauce; for the greatest texture, cook fresh tofu until it’s time to serve. Keep in the freezer for up to 2 months or in the refrigerator for up to 3 days.
- Place in a pot and cook until an internal temperature of 165 F is reached to reheat. Combine once tofu is fried.