Tokwa’t Baboy is a popular beer matched (pulutan) or appetizer. It is a classic dish made by combining pork, tofu, and a uniquely blended sauce. This is commonly served in bars and at social gatherings such as parties and festivals. Today, this dish is frequently sold by many street vendor along with goto, mami and balut. Locals used to eat this dish after midnight or early morning mass together with a hot lugaw as many believe it’s an excellent hang over reliever.
[btn color=”orange” target=””]Ingredients:[/btn]
- 1/2 kilo pork (liempo)
- 1 pig’s ear (optional)
- 1 medium onion diced
- 2 chili peppers diced
- 300 g extra firm tofu
- 3 cloves minced garlic
- 1/2 cup soy sauce
- 3-4 tbsp vinegar or lemon juice
- 1 tsp whole pepper corn
- sugar to taste
- salt and pepper
- cooking oil
- Servings: 4
- Time: 45 minutes
- Level: Easy
- Cuisine: Filipino
[btn color=”orange” target=””]Cooking Video:[/btn]
[btn color=”orange” target=””]Directions:[/btn]
- Place the pork in enough boiling water to cover the meat and add the whole pepper corn and salt. Simmer over low heat until the meat is tender. Cut into bite sized cubes and set aside.
- Fry the tofu in a frying pan with cooking oil until all sides are brown. Drain the excess oil, allow to cool and cut it into bite sized cubes.
- In a mixing bowl add the soy sauce, vinegar, sugar, minced garlic, pepper, onion and chopped chili pepper to create the sauce. Stir them until they are mixed well.
- In a large serving bowl, combine the sliced pork and tofu. Pour the sauce over it and mix well.
- Serve with a cold beer. Enjoy!