Tokwa't Baboy
A beloved Filipino dish of fried tofu and pork belly simmered in a savory-sour vinegar-based sauce with aromatics. Perfect served over steamed rice for a comforting weeknight meal.
- Total time
- 45 min
- Servings
- 4
- Calories
- 485
- Protein
- 28g
Ingredients
- 1.5 lbs pork belly
- 1 block (14 oz) firm tofu
- 4 tbsp vegetable oil
- 6 cloves garlic cloves, minced
- 1 medium onion, diced
- ½ cup white vinegar
- ¼ cup soy sauce
- 1 cup water
- 3 leaves bay leaves
- 1 tsp whole black peppercorns
- ½ tsp salt
Instructions
- 1
Cut pork belly into 1-inch cubes. Press tofu between paper towels for 5 minutes to remove excess moisture, then cut into 1-inch cubes.
- 2
Heat 2 tbsp oil in a large skillet over medium-high heat. Fry tofu cubes in batches until golden brown on all sides, about 8 minutes total. Remove with slotted spoon and set aside.
- 3
In the same skillet, add remaining 2 tbsp oil. Brown pork belly cubes over medium-high heat for 6-8 minutes, stirring occasionally until lightly caramelized. Drain excess fat if needed.
- 4
Add minced garlic and diced onion, sauté for 2 minutes until fragrant.
- 5
Pour in vinegar and soy sauce, scraping up browned bits from the skillet. Add water, bay leaves, and peppercorns.
- 6
Return fried tofu to the skillet. Bring to a boil, then reduce heat to medium-low. Simmer uncovered for 20-25 minutes until pork is tender and flavors meld.
- 7
Season with salt to taste. Serve hot over steamed white rice.
Tools you’ll need
- 12-inch skillet or large sauté pan
- cutting board
- chef's knife
- paper towels
- slotted spoon
- measuring cups and spoons
- wooden spoon
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