Tokwa't Baboy, Pork and Tofu

Tokwa’t Baboy is made up of boiled pork face and ears mixed with deep fried firm tofu. It is paired with lugaw or Pinoy congee. See my previous post on special lugaw, special Pinoy congee and seafood lugaw. Boiled pork and fried firm tofu are cut into serving pieces and soaked with a mixture of soy sauce, vinegar, chopped onion, salt, sugar and chopped sili. Tokwa’t baboy is however not limited as a side dish for lugaw, it is also serve as viand. It is actually a regular dish at carinderia but it is also available at some restaurant and of course at any lugawan.

Fresh pork face and ears are sold at wet markets as whole pig’s head, the butcher would not be willing to sell it in part of your choice it’s either you buy the whole head or half head. Buying even half of the head, will still end up with more than enough and having to much of this cholesterol loaded pork face at one serving is also unhealthy. Anyway you can always reserved the other half to make sisig. See my previous post on sisig. There are those who sell it in parts but you have to check the freshness, otherwise buy it at reputable supermarket.

Tokwa is also sold at wet markets they are sold in small blocks immersed in water on plastic containers. Again be careful especially the cleanliness and freshness, otherwise buy them also at reputable supermarket. Tokwa has a short shelf life it should be cook immediately.

Ingredients:

1/2 head pig’s head, cut into two
4 blocks tokwa
2 medium size onion, chopped
1 medium size onion, quartered
1/2 head whole garlic
1 piece bay leaf
1/2 tsp. peppercorns
1-2 piece sili, chopped
1/2 cup soy sauce
1/2 cup vinegar
1 tsp. sugar
cooking oil
salt

Cooking Procedure:

Wash thoroughly pig’s head, remove any remaining hairs and ear wax. In a big pot place pig’s head, whole garlic, quartered onion, bay leaf and peppercorns and add generous amount of salt. Pour enough water to cover pig’s head and bring to a boil, simmer for 30-45 minutes or until pork face are tender and can be separated from the bones. Remove from pot clean any scum and let cool. In a bowl mix chopped onion, soy sauce, vinegar, salt and sugar keep aside until ready to serve.

In a frying pan deep fry tokwa until color change to golden brown, remove from pan and drain excess oil, let cool. Cut fried tokwa into cubes or serving pieces set aside.

Separate pork face from the bone, cut into cubes or serving pieces, set aside. When ready to serve toss pork face, tokwa and vinaigrette mixture in a bowl. Serve as side dish for lugaw or with rice.

Other Tofu Recipes; 

Braised Pork and Tofu with Black Fungus 
Vegetarian Menudo, Tofu Menudo 
Pork Chop and Tofu with Mushroom and Oyster Sauce 
Braised Pork Knuckles and Tofu with Black Beans 
Vegetables and Tofu with Black Bean Sauce 
Tokwa't Baboy Adobo with Oyster Sauce 
Spicy Mapo Tofu 
Mapo Tofu 
Tofu with Black Fungus and Bamboo Shoot 

Other Tokwa Recipes; 

Tokwa’t Talong 
Tokwa't Isda, Fish and Tofu
Tokwa't Baka, Beef and Tofu
Tokwa’t Manok
Tokwa’t Pinakurat 
Crispy Tokwa’t Baboy, Crispy Fried Pork with Tofu