- 500g Tofucubed
- 200g Pork Bellysliced
- 3 cloves Garlicminced
- 1 Onionchopped
- 2 tbsp. Soy Sauce
- 2 tbsp. Oyster Sauce
- 2 tbsp. Vinegar
- 1/4 tsp Black Pepper
- 1 cup Water
- 4 cups Cooking Oilfor frying
Tokwa’t baboy is a popular Filipino dish that consists of crispy fried tofu and savory pork belly simmered in a tangy sauce made from soy sauce, oyster sauce, vinegar, and spices. The dish is often served as a main course with steamed rice, and is enjoyed by people of all ages.
The key to a good tokwa’t baboy is to get the right balance of flavors and textures. The tofu should be crispy on the outside and soft on the inside, while the pork belly should be tender and juicy. The sauce should have the right balance of salty, sweet, and sour, with a hint of umami from the oyster sauce.
To make tokwa’t baboy, the tofu is first deep fried until golden brown and set aside. The pork belly is then sautéed with garlic and onions until brown, and then simmered with the sauce. The sauce is made by combining soy sauce, oyster sauce, vinegar, sugar, black pepper, and water in a pan, bringing it to a boil, and then simmering until it has thickened. The crispy fried tofu is then added to the sauce and simmered for a few minutes until the flavors have combined.
Tokwa’t baboy is a delicious and satisfying dish that is easy to make and perfect for family gatherings and casual dinner parties. It is a great way to enjoy tofu and pork belly in a new and exciting way, and is sure to become a staple in your Filipino cooking repertoire.
In a pan, heat oil and fry tofu until golden brown. Remove from pan and set aside.
In the same pan, sauté garlic and onion until fragrant. Add pork and cook until brown.
Add the fried tofu, soy sauce, oyster sauce, vinegar, sugar, black pepper, and water. Stir to combine.
Bring the mixture to a boil and then reduce heat to low. Simmer for 10 minutes or until the sauce has thickened.
Serve hot with rice. Enjoy!