Tokwa’t Baboy Recipe

Crispy, Tangy, Comforting: Tokwa’t Baboy the Simpol Way

Tokwa’t Baboy is one of those dishes that’s always welcome—whether as a side dish to your goto or arroz caldo, a pulutan with cold beer, or just a tasty appetizer that brings back memories of home.

This version stays true to the classic, using crispy pork mask and ears paired with golden-brown tofu cubes, then topped with a bold and tangy sawsawan (dipping sauce) made from vinegar, soy sauce, garlic, and onions.

It’s simple but powerful, with textures and flavors that hit all the right notes: crispy, savory, sour, and just a bit sweet.

Instructions

Step 1: Boil the Pork

1. In a pot, combine pork mask and ears, onion, garlic, peppercorns, bay leaves, and salt.
2. Pour enough water to cover and bring to a boil.
3. Simmer for 30–40 minutes until tender but not too soft (you want a bit of bite left for frying).
4. Drain and let the pork cool completely before slicing into strips or cubes.

Tip: Slightly undercooked pork is better than overcooked here—it prevents it from becoming mushy when fried.

Step 2: Prepare and Fry the Tofu

1. Dice your tofu into even cubes.
2. Heat oil over medium-high heat. To test, dip a wooden stick—if bubbles form quickly around it, the oil is ready.
3. Fry tofu in batches until golden and crispy.
4. Remove from oil and drain on paper towels.

Step 3: Fry the Pork

1. Using the same oil, fry the sliced pork in batches.
2. Be cautious—it will splatter. Wait until the popping dies down before stirring.
3. Continue frying until crispy and golden. Set aside.
4. (Optional) Double-fry for extra crunch.

Step 4: Make the Sauce

1. In a bowl, combine minced onion, garlic, chili, and leeks (if using).
2. Add vinegar, soy sauce, and sugar.
3. Season with salt and pepper.
4. Mix well and adjust the flavor to your liking—more sugar for sweetness, more vinegar for sharpness, or more soy sauce for umami.

Tip: This sauce should taste bold and bright—don’t be afraid to balance it to your preference.

Step 5: Assemble and Serve

1. In a serving bowl or platter, arrange your crispy tofu and pork pieces.
2. Pour your sawsawan over or serve it on the side.
3. Garnish with more onions or chili if desired.
4. Best served warm!

Simpol Cooking Notes

• For Pulutan or Ulam: Pair with lugaw, goto, or enjoy it as pulutan with a cold drink.
• Pre-Cook Ahead: You can boil and freeze the pork ahead of time—just thaw and fry when needed.
• Batch Frying is Key: Avoid overcrowding the pan so both pork and tofu stay crispy.
• Adjust the Sauce: Want it extra garlicky? Spicier? Sweeter? Go ahead. This recipe is very customizable.

Why This Tokwa’t Baboy Works

There’s nothing overly complicated here—boil, fry, mix, and serve. But it’s these humble, well-executed steps that bring out the best of Filipino cooking. Texture, balance, and bold flavors—all in one dish.

Whether it’s a weekday dinner, a potluck favorite, or a rainy-day comfort food, this Tokwa’t Baboy is a guaranteed hit.