Filipino Tokwa’t Baboy
Filipino Tokwa’t Baboy
Ingredients
For the Pork Ears
- 1 1/2 pounds pork ears, cleaned
- 8 cups water
- 1 tablespoon salt
- 1 teaspoon whole peppercorns
- 2 bay leaves
- 4 cups vegetable oil, for deep frying
For the Crispy Tofu
- 1 pound firm tofu, pressed and cut into 1-inch cubes
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups vegetable oil, for deep frying
For the Flavorful Sauce
- 1/2 cup soy sauce
- 1/4 cup white vinegar
- 1/2 cup red onion, finely chopped
- 3 cloves garlic, minced
- 2 red chilies, siling labuyo, sliced (adjust to taste)
- 1 teaspoon granulated sugar, optional
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon calamansi juice, optional
Instructions
- 1
Prepare the pork ears: In a large pot, combine pork ears, water, 1 tablespoon salt, whole peppercorns, and bay leaves. Bring to a boil, then reduce heat to a simmer. Cook for 1 to 1 1/2 hours, or until the pork ears are very tender. Skim off any foam that rises to the surface.
⏱️ 90 min
- 2
Remove pork ears from the pot and let them cool completely. Once cool enough to handle, slice the pork ears into thin, bite-sized pieces.
⏱️ 30 min
- 3
Prepare the tofu: In a medium bowl, gently toss the pressed and cubed tofu with cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
⏱️ 5 min
- 4
Heat 4 cups of vegetable oil in a deep pot or wok over medium-high heat to 350°F. Carefully add the seasoned tofu cubes in batches, ensuring not to overcrowd the pot. Fry for 5-7 minutes, turning occasionally, until golden brown and crispy. Remove with a slotted spoon and drain on a wire rack lined with paper towels.
⏱️ 15 min•🌡️ 350
- 5
Using the same oil from frying the tofu (or fresh oil if preferred), increase the heat slightly to 375°F. Fry the sliced pork ears in batches until golden brown and very crispy, about 5-8 minutes per batch. Remove with a slotted spoon and drain on a wire rack lined with paper towels.
⏱️ 15 min•🌡️ 375
- 6
Prepare the sauce: In a medium bowl, whisk together soy sauce, white vinegar, chopped red onion, minced garlic, sliced red chilies, optional granulated sugar, freshly ground black pepper, and optional calamansi juice. Taste and adjust seasoning as needed.
⏱️ 5 min
- 7
In a large serving bowl, combine the crispy pork ears and crispy tofu. Pour the flavorful sauce over the mixture. Gently toss to ensure all components are well coated.
⏱️ 5 min
- 8
Serve immediately as an appetizer or side dish. Enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Filipino Tokwa’t Baboy
For the Pork Ears
- 1 1/2 pounds pork ears, cleaned
- 8 cups water
- 1 tablespoon salt
- 1 teaspoon whole peppercorns
- 2 bay leaves
- 4 cups vegetable oil, for deep frying
For the Crispy Tofu
- 1 pound firm tofu, pressed and cut into 1-inch cubes
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups vegetable oil, for deep frying
For the Flavorful Sauce
- 1/2 cup soy sauce
- 1/4 cup white vinegar
- 1/2 cup red onion, finely chopped
- 3 cloves garlic, minced
- 2 red chilies, siling labuyo, sliced (adjust to taste)
- 1 teaspoon granulated sugar, optional
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon calamansi juice, optional
Instructions
- 1
Prepare the pork ears: In a large pot, combine pork ears, water, 1 tablespoon salt, whole peppercorns, and bay leaves. Bring to a boil, then reduce heat to a simmer. Cook for 1 to 1 1/2 hours, or until the pork ears are very tender. Skim off any foam that rises to the surface.
⏱️ 90 min - 2
Remove pork ears from the pot and let them cool completely. Once cool enough to handle, slice the pork ears into thin, bite-sized pieces.
⏱️ 30 min - 3
Prepare the tofu: In a medium bowl, gently toss the pressed and cubed tofu with cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
⏱️ 5 min - 4
Heat 4 cups of vegetable oil in a deep pot or wok over medium-high heat to 350°F. Carefully add the seasoned tofu cubes in batches, ensuring not to overcrowd the pot. Fry for 5-7 minutes, turning occasionally, until golden brown and crispy. Remove with a slotted spoon and drain on a wire rack lined with paper towels.
⏱️ 15 min•🌡️ 350 - 5
Using the same oil from frying the tofu (or fresh oil if preferred), increase the heat slightly to 375°F. Fry the sliced pork ears in batches until golden brown and very crispy, about 5-8 minutes per batch. Remove with a slotted spoon and drain on a wire rack lined with paper towels.
⏱️ 15 min•🌡️ 375 - 6
Prepare the sauce: In a medium bowl, whisk together soy sauce, white vinegar, chopped red onion, minced garlic, sliced red chilies, optional granulated sugar, freshly ground black pepper, and optional calamansi juice. Taste and adjust seasoning as needed.
⏱️ 5 min - 7
In a large serving bowl, combine the crispy pork ears and crispy tofu. Pour the flavorful sauce over the mixture. Gently toss to ensure all components are well coated.
⏱️ 5 min - 8
Serve immediately as an appetizer or side dish. Enjoy!