Pulutans make up a large part of Filipino cuisine. It’s true that we love to do it up with our many soups and stews, but sometimes even our small plates can really go a long way. When hanging out with friends, a good pulutan makes a great partner for any conversation. And one of the most quintessentially Pinoy pulutans there is is our beloved tokwat baboy! A combination of chewy, firm tofu, and juicy, tender pork belly makes this dish one you can’t ever forget. In terms of smells, textures, and tastes, this tokwat baboy is truly something else. That’s why we call it kakaibang tokwat baboy!
Tokwat baboy is an appetizer or snack that combines two things Filipinos love. These things are quite obvious, as they’re in the name itself: tokwa, or tofu, and baboy, or pork! I’d say this dish perfectly encapsulates all of the classic flavors of the Philippine islands. From using two of our favorite proteins to marinating them in a blend of toyomansi—what could get more Filipino than that? The addition of chili peppers, vinegar, and more soy sauce gives this dish an even more complex layer of flavors. Whether you’re enjoying this dish with family, friends, or even a special someone, tokwat baboy appeals to practically anyone!
How can you enjoy tokwat baboy?
As we know, we can enjoy tokwat baboy in a myriad of ways! The most common one, as we’ve mentioned earlier, is when we’re able to enjoy it as our favorite pulutan! This snack makes for a nice and easy treat you can fill up on while catching up with friends. Over a cold glass of whatever beverage you prefer, tokwat baboy makes for a homey and tasty comfort food that’s chock full of flavor.
But you may also know that tokwat baboy doesn’t only go well as an appetizer or small dish. Have you, for instance, had tokwat baboy with the classic lugaw? On rainy days, a nice, piping hot bowl of lugaw does just the trick. Gingery, garlicky, and oh so filling, lugaw is a hearty meal that can brighten any rainy day. And one way you can make it even better is by adding none other than tokwat baboy! This splash of flavor will breathe even more life into your lugaw and make every bite more memorable than the last. The sauce of the tokwat baboy, mingling with the warm taste of lugaw, will definitely make this meal one to remember.
And even as a main dish, this tokwat baboy truly shines! Flavorful and filling, this meal works just as well as an entrée as it does an appetizer or partner to congee. Heaping cups of rice are your perfect companion her for sure! They can just as easily soak up all the many flavors your dish has to offer.
Find out how to cook this kakaibang tokwat baboy!
Your usual tokwat baboy usually comes with both pork belly and ears, just like other Filipino dishes that make use of other parts of the pig (sisig, anyone?). But for those who are a bit unsure about using pork ears or flat out just don’t want to use them, using only pork belly works equally effectively.
Apart from the pork and the tofu, the marinade and the sauce are equally important in making sure you have the best tokwat baboy possible! Sweet, savory, and spicy, your tokwat baboy is easy to prepare and even easier to enjoy. Let’s make this kakaibang tokwat baboy together!
Steam your pork belly for 45 minutes before letting it cool down. In a separate bowl, combine calamansi juice from your 3 pieces of the fruit, as well as a quarter cup of soy sauce. Stir your marinade together before placing the pork belly in a resealable bag and pouring the mixture over it. For about one hour, let your pork belly marinate, soaking up all the toyomansi flavors.
Now it’s time to work on the tokwa of your tokwat baboy! Slice your extra firm tofu into smaller pieces before rubbing oil over each piece. For 17 minutes, air fry your tokwa at 400 degrees Fahrenheit. Then, let your tofu cool before cutting it up into nice cube slices.
Grill your pork belly next until both sides are fully cooked, then let it cool down and slice it into serving pieces as well. Afterwards, you’ll need to make the sauce for your tokwat baboy! Do this by combining this assortment of ingredients: slices of red onion, chili pepper chops, soy sauce, white vinegar, and lemon lime soda. The lemon lime soda adds a slight tanginess to your sauce, and it makes it a tiny bit sweeter, too! Add some ground black pepper to taste before tossing in your tokwa and your baboy. Blend and incorporate all the components of your dish well before transferring it to a serving bowl.
Whether it’s an appetizer, main course, or side, this kakaibang tokwat baboy will definitely leave your guests wanting more. Enjoy!
Kakaibang Tokwat Baboy
- 2 lbs pork belly
- 12 ounces extra firm tofu
- 3 calamansi
- 3/4 cup soy sauce
- Steam the pork belly for 45 minutes. Let it cool down.
- Combine calamansi juice and soy sauce. Stir.
- Place the pork belly in a resealable bag and then pour the soy sauce mixture. Marinate for 1 hour.
- Slice the tofu into smaller pieces. Rub oil all over each piece. Air fry for 17 minutes at 400F. Let it cool down and then slice into cubes.
- Grill the pork belly until fully cooked. Let it cool down and then slice into serving pieces.
- Make the sauce by combining all the sauce ingredients in a large bowl. Mix well.
- Add fried tofu and grilled pork belly. Toss until well blended.
- Transfer to a serving bowl. Serve as an appetizer or main dish. Share and enjoy!
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