Tokwa’t baboy is one of my favorite dishes.  I could eat it for breakfast, lunch, and dinner. 😀  I have always wanted to make this myself but was never motivated enough to do so until now.  I searched and found so many recipes online but I wanted something simple.  For one thing, you can’t really find pig’s ears at the supermarket.  In the end, I decided to follow the recipe for tokwa’t baboy of Chef Mira on  As is my wont though, I confess, I did not follow it religiously, hehehe.

Here is my version of tokwa’t baby.  Fyi, I also have this posted at

Tokwa't Baboy

Tokwa't baboy is considered as Filipino comfort food. Some would contend that it makes for a great partner to an alcoholic beverage but I am of the mind that it is best served with steaming hot rice.
Course: Main Course
Cuisine: Filipino
Keyword: comfort food, pork, pulutan, tofu, tokwa
Author: Penny Tan


  • 1/2 kilo pork liempo
  • salt
  • pepper
  • 5 cups water
  • 1/2 kilo firm tofu (also called tokwa)
  • coooking oil
  • 1 1/2 cups cane vinegar
  • 1/4 cup soy sauce (I prefer using light soy)
  • 4 tbsps. sugar
  • 1 medium onion, chopped fine
  • 2 pieces long green chilis, sliced (siling pangsigang)


  • Rub the meat with salt and pepper and set aside for a few minutes.
  • Take a pot, place the seasoned meat in it, and pour in the water. Boil the meat to soften it. When you see brown stuff floating on top skim it off and throw it away. I keep a bowl handy just for this.
  • Once the water is reduced and the meat is softened remove the pot from the heat. Scoop out the meat and place it in a strainer to drain.
  • Place oil in a wok or frying pan and fry the tofu until golden brown. Do not overcook or the tofu will become too tough. Once cooked put the tofu on a paper towel to rest and drain.
  • Take out your chopping board and knife and cut up the meat into bite-sized pieces and set aside. Do the same for the tofu. When cutting the tofu, do not put too much pressure on the knife. Move the knife back and forth like a saw to cut through it gently. Both the meat and the tofu should be approximately the same size.
  • In another frying pan or wok combine the vinegar, light soy sauce, sugar, a dash of salt, and 1 cup of pork broth. This is the water used to boil the pork in. Simmer until the sugar is completely melted.
  • Add the onion, green chilis, and meat. Mix and simmer for a few minutes. Add the tofu, mix gently, then remove from heat. I would just turn off the stove.
  • Take a serving dish and scoop out the meat and tofu and arrange it. Pour the sauce on top.
  • Serve and enjoy!

If you like this recipe and will replicate it, take a pic and share it on Facebook or Instagram and don’t forget to tag me and use the hashtag #slvrdlphnrecipes

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By Penny Tan

Penny wears many hats. She is an educator, writer, editor, blogger, social media manager, web developer, and enthusiastic home baker and cook. As an educator, she teaches multimedia and web development at both the senior high and college level. On the side, she writes and edits textbooks, writes AVP scripts, manages clients’ social media accounts, designs websites for clients, and writes on her lifestyle blogs about family, health, pets, and cooking. At home she is the resident “chef” and enjoys trying out simple to complicated recipes every day for her family to enjoy from available ingredients – baked, fried, steamed, stewed, grilled, broiled – she likes to do them all. Making dishes from scratch is something she loves to do. She also likes experimenting and creating new dishes by building on ready-to-eat dishes that can be bought at supermarkets and groceries.

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