Tokwa’t Baboy

Deep-fried. There isn’t another hyphenated word in the Filipino language that warms the cockles of a Pinoy foodie’s heart like “deep-fried” does — and really, there is no such thing as a Pinoy who does not love food. Deep-fried food — especially of the porcine variety — remain permanent fixtures of our culinary heritage, despite its oft maligned qualities.

Tokwa’t baboy (tofu and pork), here languishing in its traditional soy sauce and vinegar mixture, liberal amounts of minced garlic and chopped onions and grindings of black pepper on top (add a bit of sugar if you like, and some people will prefer it will thin slices of hot peppers), is really more of a side dish. It is commonly served alongside pansit, or congee-like lugaw, or as pulutan at beer-drinking sessions. But that shouldn’t stop you from enjoying it as it is, with rice. The tofu cubes and pork don’t have to be deep-fried either as shown here. Make the dish healthier by steaming the tofu or boiling it gently; the pork can be simmered as well. We prefer it this way though. This version is made from pork butt, though other parts of the pig are suitable too, and at times, preferred. Ears, face, snout — all are welcome to join this combo. Another technique is to boil/steam the tofu and pork in large chunks/whole, then cut into bite-sized pieces when cooked. Season to taste using your favorite vinegar (palm is delicious, but if you’ve got balsamic give that a go as well) and a deep-colored soy sauce; I don’t suggest the sweetened ones — but hey, it’s your tokwa’t baboy, you have fun with it. Sprinkle garlic and onion and whatever else you want to add on there and enjoy.