Tokwa't Baboy

Crispy fried tofu and boiled pork belly served with garlicky soy-vinegar sauce. A popular Filipino pulutan and everyday ulam.

Estimated cost: ₱70–₱80

Prep 10 min · Total 40 min · Serves 1

Nutrition per serving: 490 kcal · 22 g protein · 3 g carbs · 44 g fat

Ingredients

• 100g Firm tofu (tokwa)
• 75g Pork belly (liempo)
• 1 tbsp Cooking oil absorbed from frying
• 2 cups, for boiling Water
• 1 tsp, for boiling Salt
• 4 cloves Garlic
• 3 tbsp Soy sauce
• 2 tbsp White vinegar
• 1 tsp Sugar
• 1 pc, chopped Red chili
• 1 stalk, sliced Spring onions

Steps

1. Boil pork belly with water, salt, and garlic for 20–25 minutes until tender. Cool slightly and slice.
2. Pat tofu very dry and cut into cubes.
3. Heat oil over medium-high heat and fry tofu until golden and crisp on all sides, about 6–7 minutes total.
4. Mix soy sauce, vinegar, minced garlic, sugar, and chili until sugar dissolves.
5. Arrange tofu and pork on a plate, pour sauce over, and garnish with spring onions.

Prices are estimates based on Department of Agriculture price monitoring. Nutrition is estimated from ingredient data (USDA FoodData Central, FNRI).