Tokwa recipe

A version of the tangy, savory Tokwa't Baboy with fried pork belly, topped with fresh herbs and chilies for an extra burst of flavor.

Tokwa’t Baboy has been considered as a side dish in the Philippines to many carinderia meals like our Arroz Caldo, Lugaw or La Paz Batchoy.

Food

Tokwa’t Baboy is an all-time favorite Filipino appetizer. It’s also a favorite “pulutan” (beer-match) and of course, my favorite partner to my Arroz Caldo or Congee. You can make it out of any pork part you like but most of the time, it’s made of pork belly, pork ears, or pork face. I like mine […]

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Kangkong with Tofu(Inspired by Max’s Adobong Kangkong stuffed Tofu) INGREDIENTS: INSTRUCTIONS: YOU MAY ALSO TRY OUR:

This Vegan Tokwa’t Baboy is a pork-free take on one of my favourite Filipino dishes. It’s packed with really bold flavours with pieces of tofu and soy chunks (for this vegan version) soaked in a savoury, soy, slightly sweet, and spicy sauce

Tokwa't baboy is a Filipino dish of boiled pork and fried tofu. It can be served as an appetizer, a side dish with congee, a pulutan, or a main dish. It's usually served with a vinegar-based sauce.

Tokwa't Baboy

The talent of Filipino cooks manifests not just in the taste of their food. It also becomes very clear once you see how easily they are able to make the most of a few simple ingredients to fit the budget. One of the components we often see in local recipes is the beloved tokwa or… The post Garlic Tokwa and Kangkong in Oyster Sauce appeared first on Panlasang Pinoy.