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
Type	Appetizer, snack
Course	Hors d'oeuvre
Place of origin	Philippines
Region or state	Cavite
Serving temperature	Warm, room temperature
Main ingredients	Pork ears, pork belly, tofu Dip: soy sauce, pork broth, vinegar, white onions, scallions, red chili peppers
Variations	See kinilaw
Similar dishes	Sisig
Cookbook: Tokwa't baboy

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

• List of hors d'oeuvre
• List of pork dishes
• List of tofu dishes
• Philippine Cuisine

References

 Food portal

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