Tokwat Baboy Recipe

Name: Lina's Filipino Marketplaces Tokwat Baboy Recipe
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 1 kg pork belly (skin-on, cut into 1" cubes); 400 g firm tofu; 1.5 L water; 0.25 cup rice vinegar; 3 tbs soy sauce; 2 tbs brown sugar; 6 pcs garlic cloves (lightly crushed); 2 pcs bay leaves; 1 tsp whole peppercorns; 1 tsp salt; 0.5 tsp black pepper; 3 pcs hard-boiled eggs (optional); 2 pcs spring onions (thinly sliced); 2 tbs fried garlic (for topping); 1 cup pickled papaya (achara) or sliced cucumbers; 1 L cooking oil; 3 tbs cornstarch; 0.5 tsp salt (for tofu)

Inspired by Lina's Filipino Marketplace

Time1h 45m

Serves4

Make Tokwat Baboy Recipe in just 1h 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Pork and main components

2.2 lb (1 kg) pork belly (skin-on, cut into 1" cubes)

14 1/8 oz (400 g) firm tofu

6 1/3 cup (1.5 L) water

1/4 cup Rice vinegar

3 tbs Aged soy sauce

2 tbs Brown sugar

Aromatics & seasonings

6 pcs garlic cloves (lightly crushed)

2 pcs bay leaves

1 tsp whole peppercorns

1 tsp Celtic sea salt

1/2 tsp black pepper

Garnish & finishing

3 pcs hard-boiled eggs (optional)

2 pcs spring onions (thinly sliced)

2 tbs fried garlic (for topping)

1 cup pickled papaya (achara) or sliced cucumbers

For deep-frying tofu (if desired)

4 1/4 cup (1 L) cooking oil

3 tbs Cornstarch

1/2 tsp salt (for tofu)

Method

Pork and braise

Prepare pork

Rinse pork belly cubes and pat dry. In a large heavy-bottomed pot, place pork with 1.5 L water (enough to just cover), garlic cloves, bay leaves, whole peppercorns, and 1 tsp salt. Bring to a boil over high heat, then lower to a gentle simmer.

Skim any scum from the surface for the first 10 minutes. Simmer, uncovered, for 45–60 minutes or until pork is fork-tender but still holds shape. If water level drops below covering, add a little hot water to maintain liquid.

Once pork is tender, remove garlic and bay leaves. Transfer pork to a bowl and reserve 1.5 cups of the braising liquid; discard the rest or reserve for another use.

Measure the reserved braising liquid and return to the pot. Add rice vinegar, soy sauce, and brown sugar. Bring to a gentle boil and taste; adjust balance to a tangy-salty-sweet profile (add up to 1 tbs more sugar or 1–2 tbs more vinegar as preferred).

Return the pork to the pot and simmer in the sauce for 10–15 minutes so cubes absorb the flavor and sauce reduces slightly to a glossy coating. Turn pork pieces occasionally to glaze evenly.

Tofu

While pork simmers in the sauce, prepare tofu. Drain tofu and press between paper towels or a clean kitchen cloth for 10–15 minutes to remove excess moisture. Cut tofu into 1" cubes to match pork size.

Option A — Deep-fry (recommended for texture): Heat 1 L cooking oil in a deep pan to 170–180°C (340–355°F). Toss tofu cubes lightly with cornstarch and 0.5 tsp salt to coat. Fry in batches until golden and crisp, about 2–3 minutes per batch. Drain on paper towels.

Option B — Pan-fry (less oil): Heat 2–3 tbs oil in a nonstick skillet over medium-high. Pan-fry tofu cubes in batches, turning, until golden on all sides, about 8–10 minutes total. Drain on paper towels.

When pork is glazed and sauce is slightly reduced, add fried/pan-fried tofu to the pot and gently toss to coat with sauce. Simmer together 3–5 minutes so tofu absorbs some flavor but retains crispness.

Finish & serve

If using hard-boiled eggs, halve or quarter them and add to the pot for the last 2–3 minutes to warm and absorb sauce.

Taste and adjust seasoning with black pepper and additional salt or vinegar if needed. The final dish should be balanced with a slightly tangy-sweet, savory glaze.

Transfer tokwa’t baboy to a serving platter. Garnish with fried garlic and sliced spring onions. Serve hot with pickled papaya (achara) or sliced cucumbers and steamed rice.