Tokwat Baboy

Tokwat Baboy Recipe from the Philippines with Pork and Bean Curd

Region / culture: Philippines | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 4

Introduction

Tokwat Baboy is a popular Filipino dish made with pork and tofu, typically served as an appetizer or main dish. The combination of tender pork and crispy tofu, marinated in a flavorful soy sauce and vinegar mixture, creates a delicious and satisfying dish that is loved by many.

History

Tokwat Baboy has its origins in Filipino cuisine, where it is commonly served as a street food or as part of a traditional meal. The dish is believed to have been influenced by Chinese cooking techniques, as tofu is a staple ingredient in Chinese cuisine. Over time, Filipinos have adapted the recipe to suit their own tastes, resulting in the flavorful and unique dish known as Tokwat Baboy.

Ingredients

250 g pork (preferably the cheeks and ears)
3 pieces bean curd (tokwa)
1 piece crushed garlic
2 chopped onions
0.75 tsp salt
0.5 cup white vinegar
0.5 cup soy sauce

How to prepare

Lightly roast the pork over a grill to remove any hair.
Boil the pork until tender. Slice the pork into cubes.
Heat cooking oil in a pan. Fry the tokwa until it turns golden brown. Slice into cubes after frying.
In a bowl, combine soy sauce, vinegar, garlic, and onion.
Add the pork and tokwa into the bowl. Mix well and serve.
Suggestion: You can add siling labuyo (red hot chili pepper) according to your preference.

Variations

You can add vegetables such as bell peppers, carrots, or green beans to the dish for added flavor and nutrition.
For a vegetarian version, you can substitute the pork with mushrooms or seitan.

Cooking Tips & Tricks

To achieve a crispy texture, make sure to fry the tofu until it turns golden brown before slicing it into cubes.

- Marinate the pork and tofu in the soy sauce and vinegar mixture for at least 30 minutes to allow the flavors to fully develop.

- Adjust the amount of salt, vinegar, and soy sauce according to your taste preferences.

- For added heat, you can include sliced red hot chili peppers (siling labuyo) in the dish.

Serving Suggestions

Tokwat Baboy can be served as an appetizer or as a main dish, accompanied by steamed rice or a side of vegetables.

Cooking Techniques

Boiling, frying

Ingredient Substitutions

Pork: chicken, beef

- Tofu: tempeh, seitan

Make Ahead Tips

You can marinate the pork and tofu in the soy sauce and vinegar mixture ahead of time and refrigerate it for up to 24 hours before cooking.

Presentation Ideas

Serve Tokwat Baboy in a shallow dish garnished with sliced red hot chili peppers and fresh cilantro for a colorful and appetizing presentation.

Pairing Recommendations

Tokwat Baboy pairs well with steamed rice, garlic fried rice, or a side of pickled vegetables.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat until heated through.

Nutrition Information

Calories per serving

250 per serving

Carbohydrates

10g per serving

Fats

15g per serving

Proteins

20g per serving

Vitamins and minerals

Tokwat Baboy is a good source of iron, calcium, and vitamin C.

Alergens

Allergens: Soy (soy sauce), gluten (soy sauce)

Summary

Tokwat Baboy is a protein-rich dish that is relatively low in carbohydrates and calories. It provides essential nutrients such as iron, calcium, and vitamin C.

Summary

Tokwat Baboy is a delicious and flavorful Filipino dish made with pork and tofu, marinated in a soy sauce and vinegar mixture. With its crispy tofu and tender pork, this dish is a satisfying and protein-rich option that can be enjoyed as an appetizer or main dish.

How did I get this recipe?

I remember the excitement I felt when I first saw this recipe for Tokwat Baboy. It was a warm summer day, and I was visiting my friend Maria in her cozy kitchen. Maria was a fantastic cook, and she always had a new recipe up her sleeve to share with me. On this particular day, she had prepared a delicious plate of Tokwat Baboy, a Filipino dish made with crispy fried tofu and tender pork belly. The combination of flavors and textures was simply divine, and I knew that I had to learn how to make it myself.

Maria was kind enough to show me how to make the dish from start to finish. She began by marinating the pork belly in a mixture of soy sauce, vinegar, garlic, and peppercorns. The marinade was left to infuse the meat with its rich flavors while we prepared the rest of the ingredients. We diced the tofu into bite-sized pieces and fried them until they were golden brown and crispy. The pork belly was then simmered until it was tender and succulent, and finally, the two components were combined to create the mouthwatering dish that is Tokwat Baboy.

As I watched Maria cook, I couldn't help but marvel at her skill and expertise in the kitchen. She moved with such grace and confidence, effortlessly combining ingredients and flavors to create a masterpiece on a plate. I knew that I had a lot to learn from her, and I was eager to soak up as much knowledge as I could.

After we had finished cooking, Maria and I sat down to enjoy the fruits of our labor. The Tokwat Baboy was even more delicious than I had remembered, and I savored every bite. As we ate, Maria shared with me the story of how she had learned to make the dish from her own grandmother, who had passed down the recipe through generations.

Listening to Maria talk about her family's culinary traditions inspired me to delve deeper into my own heritage and explore the recipes that had been handed down to me. I realized that cooking was not just about following a set of instructions, but about connecting with the past and preserving the memories and flavors of those who had come before us.

Over the years, I have continued to make Tokwat Baboy for my family and friends, each time adding my own personal touch to the recipe. I have experimented with different marinades and seasonings, always striving to perfect the dish and make it my own. And though the recipe may have evolved slightly over time, the essence of the dish remains the same – a delicious and comforting taste of home.

As I sit here now, reflecting on the journey that led me to discover the joys of cooking Tokwat Baboy, I am filled with gratitude for the people who have shared their knowledge and passion with me. From Maria to my own grandmother, each person has played a role in shaping me into the cook that I am today. And as I pass on the recipe for Tokwat Baboy to the next generation, I hope that it will continue to bring joy and nourishment to all who taste it.

In the end, cooking is not just about creating a meal – it is about creating memories, traditions, and connections that will last a lifetime. And for that, I am truly grateful.