| Tokwa't baboy | |
| Country: | Philippines |
| Region: | Cavite |
| Course: | Hors d'oeuvre |
| Type: | Appetizer, snack |
| Served: | Warm, room temperature |
| Main Ingredient: | Pork ears, pork belly, tofu Dip: soy sauce, pork broth, vinegar, white onions, scallions, red chili peppers |
| Variations: | See kinilaw |
| Similar Dish: | Sisig |
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".
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]