Generally, this is considered as an appetizer and a side dish. Most people like to have their Tokwa’t Baboy with beer or wine by the side while others love to have it with rice porridge such as Arroz Caldo ^[1], Goto, or a simple lugaw.

I personally like to have the sweetened version of the sauce. In order to achieve the taste, I just add a few tablespoons of sugar in the vinegar-soy sauce mixture. Also, I sometimes literally sip the sauce as if it is some kind of soup (It may sound weird but I know others who does the same too).

Try this Tokwa’t Baboy Recipe. ^[2]

^[3]

Tokwa’t Baboy Recipe

Ingredients

• 1 lb pig’s ears
• 1 lb pork belly (liempo)
• 1 lb firm (or extra firm) tofu (approx. 4 slices)
• 1 1/2 cup white vinegar
• 1/4 cup soy sauce
• 4 tbsp sugar
• 2 tbsp salt
• 1 tbsp whole pepper corn
• 1 small onion , diced
• 2 stalks green onions, cut in 1/2 inch length
• 5 cups water
• 2 cups cooking oil

Cooking Procedure

Pour-in water in a pot and bring to a boil

Add salt and whole pepper corn

Put-in the pig’s ears and pork belly then simmer until tender (about 30 mins to 1 hour)

Pour cooking oil on a separate pan and allow to heat

When the oil is hot enough, deep-fry the tofu until color turns golden brown and outer texture is somewhat crispy

Cube the fried tofu and slice the boiled pig’s ears and pork belly into bite-sized pieces then set aside

Heat the saucepan and pour-in the vinegar and soy sauce then bring to a boil

Add the sugar and stir then turn-off the heat

Allow the temperature to cool down then add the onions, green onions, and crushed red pepper. Transfer the sauce in a serving bowl.

Place the sliced meat and tofu in a serving plate with the bowl of sauce by the side

Serve hot! Share and Enjoy!

Number of servings (yield): 6