Chef-tested recipe
Tender pork ear and belly with crisp tofu in a sharp soy-vinegar dressing
Tokwa’t baboy is a Filipino pulutan and lugaw companion that contrasts crisp fried tofu with tender pork. Pork ear provides a pleasantly resilient bite while belly adds richness. A dressing of cane vinegar, soy sauce, onion, garlic and chilli cuts through both, turning modest ingredients into a lively appetizer meant for sharing.
Recipe at a glance
- Servings
- 8 servings
- Prep Time
- 35 mins
- Cook Time
- 1 hour 45 mins
- Drying Time
- 10 mins for the tofu before frying.
- Resting Time
- 20 mins for the cooked pork before slicing.
- Total Time
- 2 hours 40 mins
- Cuisine
- Filipino
- Course
- Appetizer, pulutan or side dish
- Cooking Method
- Simmering, deep-frying and dressing
- Difficulty
- Intermediate
- Best Served With
- Lugaw, arroz caldo, steamed rice, cold beer, or extra spiced vinegar.
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
- Large stockpot paid link
- Deep saucepan or fryer paid link
- Deep-fry thermometer paid link
- Wire rack and tray paid link
- Small saucepan paid link
- Fine strainer paid link
- Chef’s knife paid link
- Cutting board paid link
- Digital kitchen scale paid link
Ingredients
For the pork
- Pork ears: 600 g, scrubbed clean
- Pork belly: 600 g, skin on
- Water: 3 litres, or enough to cover
- Brown onion: 200 g, quartered
- Garlic: 30 g, crushed
- Dried bay leaves: 3 paid link
- Whole black peppercorns: 10 g
- Fine sea salt: 15 g paid link
For the tofu
- Firm tofu: 800 g, cut into 4 cm cubes
- Neutral frying oil: 1 litre, or as needed paid link
For the dressing
- Cane vinegar: 250 ml Shop paid link
- Naturally brewed soy sauce: 180 ml paid link
- Reserved pork broth: 200 ml, strained
- Dark brown sugar: 45 g paid link
- Red onions: 250 g, thinly sliced
- Scallions: 100 g, thinly sliced
- Garlic: 25 g, finely minced
- Bird’s-eye chillies: 4, thinly sliced
- Freshly ground black pepper: 4 g
Preparation Overview
Scrub and rinse the pork ears carefully. Pat the tofu dry and leave it on a rack for 10 minutes. Prepare the dressing aromatics while the pork simmers, but slice the onions only shortly before mixing so they stay crisp.
Method
Put pork ears and belly in a large pot and cover with cold water. Bring to a boil for 5 minutes, drain, and rinse the pork and pot.
Return the pork to the clean pot with 3 litres water, onion, garlic, bay leaves, peppercorns and salt.
Bring to a gentle simmer, cover partly, and cook for 1 hour 20 minutes to 1 hour 40 minutes. Remove the belly when tender; continue cooking the ears if needed.
Check that the pork reaches at least 71°C and that a knife passes easily through the ear cartilage. Reserve 200 ml strained broth.
Rest the pork for 20 minutes, then cut ears and belly into small bite-size pieces.
Heat the frying oil to 175°C. Fry the tofu in batches for 4–5 minutes until evenly golden and crisp. Drain on a wire rack.
In a saucepan, combine vinegar, soy sauce, pork broth and brown sugar. Bring to a full boil without stirring for 2 minutes, then cool for 5 minutes.
Stir red onion, scallions, garlic, chillies and black pepper into the warm dressing.
Combine pork and tofu in a serving bowl. Spoon over enough dressing to coat and serve the remainder on the side.
Beginner Technique Notes
Blanching the pork first removes surface impurities and gives a cleaner broth.
Pork ears need time for the collagen and cartilage to soften. Test texture rather than relying only on the clock.
Dry tofu before frying and lower it into the oil carefully to prevent dangerous splattering.
Tips and Variations
Use all pork belly if pork ears are unavailable, or use a mixture of belly and tender cheek.
For crisper tofu, dress only the amount being served immediately.
Adjust the chillies to taste, but keep enough vinegar to balance the fatty pork.
Serving Ideas
- Serve warm or at room temperature in a shallow bowl, with enough onion and chilli in every spoonful. Keep extra dressing available for diners.
Storage
Refrigerate pork, tofu and dressing separately for up to 3 days. Reheat pork and tofu to 74°C; crisp tofu in a 200°C oven or air fryer. Do not leave the dressed dish at room temperature for more than 2 hours.
Nutritional Value
Allergen Notes
Contains soy. Standard soy sauce may also contain wheat. Tofu is made from soybeans. Check vinegar and soy sauce labels when cooking for gluten sensitivity.
Frequently Asked Questions
What is the best pork for tokwa’t baboy?
A combination of pork ear and belly gives the traditional contrast of chewy-tender cartilage and rich meat.
Why boil the vinegar before adding onions?
Boiling rounds off the raw sharpness and makes the dressing safer to store; adding onions afterward preserves their crunch.
Can tofu be air-fried?
Yes. Brush with oil and air-fry at 200°C until crisp, turning several times.
Should the dish be served hot?
It is commonly served warm or at room temperature. The tofu is crispest when freshly fried.
