Ingredients Jump to Instructions ↓

  1. 300 grams whole hard tofu cubes

  2. 250 grams pork ear, you can use regular pork belly or pork chops

  3. 1/4 cup light soy sauce

  4. 1/4 cup coconut vinegar, if using cider vinegar, mix with water at

  5. 1 ratio

  6. 1/4 cup tablespoon minced onions

  7. 1/2 teaspoon ground pepper

  8. 1 tablespoon whole pepper corn

  9. 1 teaspoon sugar

  10. 4 cups water

  11. 1/2 teaspoon salt

  12. 1 tablespoon minced cilantro

  13. 1 teaspoon chili flakes or Tabasco sauce

Instructions Jump to Ingredients ↑

  1. Fry tofu cubes until well browned on both sides. You may opt to fry it longer in low heat to make it crunchier. High heat tends to brown the outside quickly but leaves a soft chewy interior. Try a few batches to get to your preferred doneness. Set aside fried tofu and let excess oil drain. In a small casserole, put pork ears, whole peppercorns and a dash of salt. Simmer in low heat for at least 3 hours. Add water as needed. The meat and skin should be very tender after this. Cut a bit after 2 hours to check if ligaments are soft enough. Additional time maybe needed if tendons are still tough. If using pork belly or pork chops, boil until meat and skin are tender. Once pork is done, drain excess juice from pork then slice into thin slivers. Slice tofu into cubes or any desire shape. Don’t cut it too small, as the fried tofu tends to crumble easily. A 2 cm (1½ inch) cube is recommended. Mix all remaining ingredients in a bowl. Adjust the amount to reach desired taste. Use soy sauce to adjust saltiness. You may add in optional ingredients at this time. Put tofu and pork pieces into a bowl and pour sauce over it. Garnish with cilantro, scallions or chopped onions on top. Tokwa’t Baboy is best served at room temperature. Comments 0 Comments Categories Pork Recipes Author Fred Lopez


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