Tokwa’t Baboy
A combination of chewy, firm tofu, and juicy, tender pork belly makes this dish one you can’t ever forget. In terms of smells, textures, and tastes, this tokwat baboy is truly something else. That’s why we call it kakaibang tokwat baboy!
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- Prep Time: 5 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour
- Serves: 4 people

Prep Time
5 minutes
Cook Time
55 minutes
Total Time
1 hour
Serves
4 people
Ingredients
- 2 lbs pork belly
- 12 ounces extra firm tofu
- 3 calamansi
- 3/4 cup soy sauce
- 1 red onion sliced
- 6 chili pepper chopped
- ¼ cup soy sauce
- ¾ cups white vinegar
- ½ cup lemon lime soda
- Ground black pepper to taste
Instructions
- Steam the pork belly for 45 minutes. Let it cool down.
- Combine calamansi juice and soy sauce. Stir.
- Place the pork belly in a resealable bag and then pour the soy sauce mixture. Marinate for 1 hour.
- Slice the tofu into smaller pieces. Rub oil all over each piece. Air fry for 17 minutes at 400F. Let it cool down and then slice into cubes.
- Grill the pork belly until fully cooked. Let it cool down and then slice into serving pieces.
- Make the sauce by combining all the sauce ingredients in a large bowl. Mix well.
- Add fried tofu and grilled pork belly. Toss until well blended.
- Transfer to a serving bowl. Serve as an appetizer or main dish. Share and enjoy!
Nutrition Facts
- Calories: 1330kcal
- Carbohydrates: 22g
- Protein: 36g
- Fat: 122g
- Saturated Fat: 44g
- Polyunsaturated Fat: 14g
- Monounsaturated Fat: 56g
- Cholesterol: 163mg
- Sodium: 3378mg
- Potassium: 984mg
- Fiber: 3g
- Sugar: 10g
- Vitamin A: 691IU
- Vitamin C: 114mg
- Calcium: 85mg
- Iron: 5mg
This recipe is brought to you by Mobile Palengke.
