Tokwa't baboy

Tokwa't baboy (Tagalog for "tofu and pork") is a typical Philippine appetizer. It consists of pork ears, pork belly and deep-fried tofu, and is served in a mixture of soy sauce, pork broth, vinegar, chopped white onions, scallions and red chili peppers. It is usually served as pulutan ("snack", lit. tran: "finger food"), as a meal served with rice or as a side dish to rice porridge.[1] Tokwa is the Lan-nang word for firm beancurd, while baboy is the Tagalog word for pork; 't is the contracted form of at, which means "and".

Tokwa't baboy
Tokwa't Baboy served at a fine dining restaurant
TypeAppetizer, snack
CourseHors d'oeuvre
Place of originPhilippines
Region or stateCavite
Serving temperatureWarm, room temperature
Main ingredientsPork ears, pork belly, tofu
Dip: soy sauce, pork broth, vinegar, white onions, scallions, red chili peppers
VariationsSee kinilaw
Similar dishesSisig

The original dish (without the tofu) is known as kulao or kilawin na tainga ng baboy among the Caviteño Tagalogs. It is a type of kinilaw. For this reason, tokwa't baboy is sometimes referred to as kilawing tokwa't baboy.[2][3][4][5]

See also

References
  1. "Ang Sarap". November 14, 2012. Retrieved September 13, 2014.
  2. "Kulao". Lutong Cavite. January 28, 2013. Retrieved January 17, 2017.
  3. "Kulao". The Kitchen Invader. September 4, 2015. Retrieved January 17, 2017.
  4. "Kilawin na Tainga ng Baboy". Mely's Kitchen. Retrieved January 17, 2017.
  5. "Kilawing Tokawa't Baboy". FoodRecap. September 24, 2001. Retrieved January 17, 2017.

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