A popular Filipino dish that combines the flavors of crispy fried tofu (Tokwa) and simmered pork belly (Baboy). The tofu is typically cut into cubes and deep-fried until golden brown and crispy, while the pork belly is braised in a savory sauce made of soy sauce, vinegar, garlic, and other spices. The two components are often served together with a side of chili garlic sauce (siling labuyo) and calamansi wedges, which provide a refreshing and tangy contrast to the rich flavors of the dish. Tokwa’t Baboy is a simple yet satisfying meal that is enjoyed by Filipinos of all ages.
Ingredients:
- 1 block extra-firm tofu, pressed and cubed
- 1 pound pig ears and pork belly, cleaned and sliced
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper
- 2 tablespoons vegetable oil
- ¼ cup Kecap Manis
- ¼ cup vinegar
- 2 tablespoon soy sauce
- 1 tablespoon brown sugar
- 2 cloves garlic minced
- ½ cup calamansi juice
Instructions:
- In a bowl, combine the tofu cubes with the garlic powder, onion powder, and black pepper. Toss to coat.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the tofu cubes and sliced pig ears. Fry until golden brown and crispy. Remove from the skillet and set aside.
- In the same skillet, add the Kecap Manis, vinegar, soy sauce, brown sugar, and garlic. Stir to combine and bring to a simmer.
- Return the fried tofu and pig ears to the skillet with the sauce. Toss to coat.
- Stir in the calamansi juice. Simmer for a few minutes to let the flavors meld.
- Serve immediately, hot and crispy.
