Cherry & Dennis Recipes

Filipino Tokwa’t Baboy

Name: Filipino Tokwa’t Baboy
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 450 g tofu; 500 g pork shoulder; 1200 ml water; 120 ml white vinegar; 80 ml light soy sauce; 1 piece onion; 4 clove garlic; 1 tsp Black pepper; 1 tbsp sugar; 1 piece chilli; 400 ml neutral cooking oil; 1 tsp salt

菲律賓酸香豬肉豆腐

Total time: 75 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Filipino tokwa’t baboy pairs tender simmered pork with crisp-edged tofu in a sharp soy-vinegar dressing. A short rest lets the sauce season both components without softening the tofu too much.

Ingredients

Main ingredients

450 g tofu
500 g pork shoulder
1200 ml water

Sauce

120 ml white vinegar
80 ml light soy sauce
1 piece onion
4 clove garlic
1 tsp Black pepper
1 tbsp sugar
1 piece chilli

Seasoning

400 ml neutral cooking oil
1 tsp salt

Filipino Tokwa’t Baboy — ingredient overview

Tools

pot
frying pan
tongs
skimmer
knife
cutting board
mixing bowl
measuring cup
measuring spoons
kitchen paper
timer

Steps

Step 1

Simmer the pork

Cover pork with water and salt, bring to a boil and skim foam.

Step 2

Cook pork tender

Part-cover and simmer forty-five minutes until pork is tender.

Step 3

Cool and slice pork

Cool pork ten minutes, then cut into bite-size slices.

Step 4

Dry the tofu

Drain tofu and pat every surface completely dry.

Step 5

Cut tofu cubes

Cut tofu into twelve even large cubes.

Step 6

Heat frying oil

Heat oil until a wooden chopstick releases small bubbles.

Step 7

Fry tofu golden

Fry tofu in batches for five minutes, turning until golden.

Step 8

Drain fried tofu

Lift tofu with a skimmer and drain on kitchen paper.

Step 9

Chop aromatics

Dice onion, mince garlic and slice chilli into thin rings.

Step 10

Mix the dressing

Mix vinegar, soy, sugar and pepper until sugar dissolves.

Step 11

Combine everything

Fold pork, tofu, onion, garlic and chilli through the dressing.

Step 12

Rest and serve

Rest ten minutes, then serve with the dressing in a white bowl.

Common mistakes

Changing the preparation order can cause uneven doneness or texture.
Excessive heat can dry the sauce, toughen eggs or make seafood rubbery.
Failing to confirm doneness or leaving cooked food at room temperature too long affects food safety.

Tips

Measure every ingredient before starting so the cooking sequence stays smooth.

Taste near the end and adjust salt, acidity and sweetness gradually.