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Tokwa at Baboy Humba

Pork belly stewed in soy sauce, pineapple juice, and vinegar with salted black beans and fried tofu.
Prep Time5 mins
Cook Time1 hr 25 mins
Course: Main Course
Cuisine: Filipino
Keyword: adobo, humba, tokwa at baboy
Servings: 4 people
Calories: 1805kcal
Author: Vanjo Merano


  • 1 1/2 lbs. pork belly cubed
  • 1 cup pineapple juice
  • 10 ounces extra firm tofu cubed
  • 1/4 cup soy sauce
  • 2 tablespoons white vinegar
  • 6 tablespoons brown sugar
  • 4 tablespoons salted black beans
  • 1 piece onion chopped
  • 6 cloves garlic crushed and chopped
  • 1 piece star anise
  • 1 cup water
  • 1/4 teaspoon ground black pepper
  • 1 1/2 cups cooking oil


  • Heat cooking oil in a wok or cooking pot. Add tofu. Deep fry until outer part turns golden brown and crisp. Remove from the wok. Set aside.
  • Transfer 3 tablespoons cooking oil used to fry tofu on a clean pan. Heat and saute garlic until it starts to brown. Add onion. Continue sauteing until the later softens.
  • Add pork. Cook until the outer part turns light brown.
  • Pour soy sauce. Continue sauteing until liquid reduces to half.
  • Add pineapple juice and vinegar. Cover and let boil.
  • Stir and then add salted black beans. Cover once more. Continue cooking between low to medium heat for 35 minutes.
  • Add water and brown sugar. Cook on a covered pan until pork gets very tender. Note: I usually cook it for 40 minutes in low heat.
  • Add star anise. Cook for 5 minutes. Remove star anise from the wok.
  • Season with ground black pepper and then add fried tofu. Stir and cook for 2 minutes.
  • Transfer to a serving bowl. Serve.
  • Share and enjoy!


Calories: 1805kcal | Carbohydrates: 34g | Protein: 24g | Fat: 176g | Saturated Fat: 39g | Cholesterol: 122mg | Sodium: 977mg | Potassium: 659mg | Fiber: 2g | Sugar: 26g | Vitamin A: 17IU | Vitamin C: 10mg | Calcium: 76mg | Iron: 3mg