Suddenly craved for tokwa’t baboy while I was tenderizing and precooking the meat deliveries. It turned out so easy to do because I already have fried tokwa in the refrigerator.

But even if you do not have readily fried tokwa or tofu in the refrigerator, this dish will still come easy. All you have to do is wash the tofu or tokwa block. fry it in a bit of oil in a non stick pan on the two wider sides. Once both sides are golden brown, you can now the drain the oil and cut the little tokwa into cubes. set aside.

You can then boil the pork belly. make sure to season the water wqith salt and pepper, and laurel if you like. Some add garlic and onions in the boil, but I do not bother doing that anymore 20 minutes. After that, slice it alongside the other recados like the onion and the siling haba.

The next uncomplicated procedure is making the epic sauce of just vinegar, soy sauce, sugar, and then some more siling labuyo if you prefer it spicy.

For newbie cooking mamas who would like to try this quick and super easy tokwa’t baboy that doesn’t use the traditional pork ears, here’s the full recipe:

Easy Tokwat Baboy Recipe

Ingredients:

4 pcs of tokwa

2 pcs siling haba, sliced diagonally

onion minced

Pork belly slice

vinegar

sugar

soy sauce

pepper

siling labuyo is optional

Cooking procedure for simple Tokwa’t Baboy

1. Boil a strip of liempo with salt and pepper. Once cooked, chop into thin slices and set aside. 
2. Fry tokwa blocks. Slice into small cubes once cooked. Set aside.
3. In a small bowl mix vinegar, toyo, sugar. Taste the sauce mixture and adjust according to your liking.
4. Add in sliced siling haba and finely chopped onions. 5. Add the tokwa and the baboy and toss well. Serve with palabok or any lugaw (congee) recipe. Kain na po tayo

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