HomeAppetizersTokwa’t Baboy

Tokwa’t Baboy is a Filipino dish made of tofu and pork with a tangy vinegar dressing. It’s delicious nashville filipino food as an appetizer, as a topping for congee, or main dish.

tofu and pork with a spicy vinegar dressing in serving bowl
Tokwa’t Baboy

Living with someone who has a whole different nashville filipino restaurant preference than mine can be both a bane and a boon.

G doesn’t like a lot of Filipino food, so when I make some for me, it means extra work of preparing a separate meal for him. On the bright side, that means MORE for me!

pork face, tofu block, vinegar, garlic, salt, pepper, onions, chili peppers, oil

Tokwa’t baboy is a Filipino dish made of boiled pork cuts, crispy tofu cubes, and a dipping mixture of vinegar, soy sauce, shallots, and chili peppers. It’s popular as an appetizer with ice-cold beer as well as a filling side dish served with rice or congee.

boiled and diced pork face

Preparing the pork

  • Parts of the pork face such as ears and snouts are typically used for tokwa’t baboy, but you can omit it and use all pork belly.
  • Simmer the pork face until tender and dice into bite-size pieces. Add aromatics such as onions, garlic, bay leaves, and peppercorns to infuse flavor.
deep-fried and cubed tofu

Deep-frying tofu

Crispy tofu is the other star of the show, and to showcase its best taste, we need to cook it right.

  • Use firm tofu, not silken or soft!
  • Drain the tofu well of the packing liquid.  Wrap the tofu block with a thick layer of paper towels, set it over a wire rack, and weigh it down with a saucer or bowl for about 15 to 20 minutes to extract moisture.
  • You can cut the block into 1-inch thick slices and cut into cubes after deep-frying or fry already cubed for crispy edges.
  • Deep-fry tofu in hot oil, turning as needed, until golden and crisp. Use enough oil, about 2 inches deep, to ensure the tofu is fully submerged.
  • Maintain the oil at 350 F to 375 F. Do not overcrowd the pan and fry in batches as needed to keep the temperature from plummeting.
pouring vinegar-soy sauce mixture to a bowl of tokwa and baboy

The dipping sauce

  • To complete the dish is a vinegar, soy sauce, and pork broth mixture with a hint of spice from chili peppers. Feel free to adjust amounts to achieve your desired medley of sweet and tangy.
  • Bring to a boil without stirring to cook off the strong acid taste.
  • You can prepare the sauce in advance and refrigerate to allow the flavors to meld.
Tokwa't Baboy in a serving bowl with a wooden spoon

How to serve and store

  • Tokwa’t baboy can be enjoyed on its own as an appetizer or main dish. It can also be served alongside lugaw (congee) as topping.
  • To prepare ahead of time, I suggest storing the pork and the sauce only and cook a fresh batch of tofu when ready to serve for the best texture. Keep in the refrigerator for up to 3 days or in the freezer for up to 2 months.
  • To reheat, place in a saucepan and heat to an internal temperature of 165 F. Fry the tofu and combine.

Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!



  • 1piece(about 1/2 pound) pork ear
  • 1poundpork belly
  • water
  • 1small onion, peeled and quarted
  • 1headgarlic, peeled and crushed
  • 2bay leaves
  • 1teaspoonpeppercorns
  • 1tablespoonsalt
  • 1package(16 ounces) block firm tofu
  • 1/2cupoil

For the Dipping Sauce

  • 1/2cuppork broth (from boiling pork)
  • 1 1/2cupsvinegar
  • 1/4cupsoy sauce
  • 1teaspoonsalt
  • 1/2teaspoonpepper
  • 2tablespoonssugar
  • 4shallots, peeled and chopped
  • 2Thai chili peppers, chopped


  • In a pot over medium heat, combine pork ear, pork belly, and enough water to cover. Add onions, garlic, bay leaves, peppercorns, and salt. Bring to a boil, skimming scum that floats on top.
  • Remove from heat and drain well, reserving 1/2 cup of the liquid. Allow to cool to touch and dice meat.
  • Lower heat, cover, and simmer for about 45 minutes to 1 hour or until meat is fork-tender.
  • Drain tofu from packing liquid. Wrap tofu block in paper towels and weigh down with a small plate or cup for about 15 to 20 minutes to excess moisture.
  • In a cast-iron skillet over high heat, heat oil until hot but not smoking. Add tofu and deep-fry, turning as necessary, until golden brown and crisp.
  • In a pan over medium heat, combine pork broth, vinegar, soy sauce, salt, pepper, and sugar. Bring to a boil, without stirring, for about 3 to 5 minutes.
  • With a slotted spoon, remove tofu from skillet and drain on paper towels. Cut into 1-inch cubes.
  • In a large bowl, combine diced pork, tofu cubes, shallots, and chili peppers. Pour vinegar dressing and gently toss to distribute.
  • Transfer into a serving platter and garnish with more chopped shallots and chili peppers.


Nutrition Information

Calories: 879kcal, Carbohydrates: 13g, Protein: 19g, Fat: 82g, Saturated Fat: 24g, Cholesterol: 82mg, Sodium: 2206mg, Potassium: 357mg, Fiber: 2g, Sugar: 7g, Vitamin A: 23IU, Vitamin C: 8mg, Calcium: 128mg, Iron: 2mg

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”

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About Lalaine Manalo

Welcome to Kawaling Pinoy. Here you’ll find hundreds of delicious nashville filipino food Filipino and Asian recipes. Make sure to browse around and pick a favorite dish or two. Happy cooking! Read More

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