A classic Filipino appetizer or ulam—crispy fried tofu and tender pork belly tossed in a tangy, savory vinegar-soy sauce mix with crunchy vegetables.
Cooking Tips:
• Grill pork without oil for a crispier texture.
• Use firm tofu to avoid crumbling when frying.
• Let the tofu rest before mixing to keep it crispy.
ngredients Tips:
• Calamansi adds a fresh citrus kick—substitute with lemon if unavailable.
• Add chili flakes if you want a spicier kick.
• Use cane vinegar for a more authentic flavor profile.
Tokwa’t Baboy
Aclassic Filipino appetizer or ulam—crispy fried tofu and tender pork bellytossed in a tangy, savory vinegar-soy sauce mix with crunchy vegetables.
Ingredients
For the Pork Belly:
- 1 kg pork belly
- 3 pcs dried bay leaves
- 1 tbsp whole peppercorn
- 1 tbsp salt
- 1 liter water for boiling
For the Tofu:
- 1 bar firm tofu cubed
- Cooking oil for frying
For the Sauce and Mix-ins:
- Grilled pork belly sliced
- Fried tofu cubed
- 1 small cucumber diced
- 1 small green bell pepper chopped
- 2 medium onions chopped
- 2 pcs calamansi
Vinegar Sauce:
- 1 cup vinegar
- 1 tsp garlic powder
- ½ tbsp sugar
- ¼ tsp ground black pepper
- 1 tbsp liquid seasoning
- ¼ cup warm water
- Salt to taste
- Optional: chopped green onions for garnish
Instructions
Boil the Pork:
- In a pot, combine pork belly, bay leaves, peppercorn, salt, and water.
- Boil until slightly tender (15–20 minutes).
- Drain and set aside.
Grill the Pork:
- Place boiled pork belly slices on a grill pan (no oil).
- Grill until golden and crispy on the outside.
- Slice into bite-sized pieces.
Fry the Tofu:
- Heat oil in a pan.
- Fry tofu cubes until golden brown and crispy.
- Drain excess oil.
Make the Sauce:
- In a bowl, combine vinegar, garlic powder, sugar, pepper, liquid seasoning, warm water, and calamansi juice.
- Mix well and adjust salt to taste.
Assemble the Dish:
- In a large bowl, combine grilled pork, fried tofu, cucumber, bell pepper, and onions.
- Pour the sauce over and toss gently.
- Garnish with green onions if desired.
