Jerome’s Famous Tokwat Baboy Recipe

Because of Covid-19, my brother Jerome lost his job, but that doesn’t stop him from making money. He loves cooking and so he started selling cooked dishes to his friends and our neighbors.

Jerome’s tokwat baboy recipe is the favorite dish of his customers. The taste is delicious and really perfect “pulutan” for drinking sessions according to his friends. Haha!

Last week, I helped him cooked the tokwat baboy so I can steal his recipe to share here in my blog hahaha! Just kidding…of course, I asked his permission to share the recipe.

To my surprised, it’s not that complicated. The recipe is soooo easy to make. The only thing that takes time is cutting the pork and tokwa into small sizes. If you are making this recipe for a crowd, it would be good if there is someone who can help you cut the pork and tokwa.

What are the tokwat baboy ingredients?

pork (pig ears or pork belly)

tokwa or tofu

onions

oyster sauce

celery

calamansi juice

salt

tokwat baboy recipe

How to make tokwat baboy?

AuthorLiezel KabigtingCategory

Yields1 Serving

 4 kg pork (pig ears)
 1 big cube tokwa or tofu
 3 tbsp oil
 10 big white onions
 1 bunch of celery
 2 cups oyster sauce
 20 pieces of calamansi
 salt to taste

1

Boil the pork to make it tender. After that, fry it a bit until it becomes color brown. Let it cool for about 30 minutes to 1 hour before cutting it into smaller pieces.

2

Cut the tofu or tokwa into small cubes. Heat enough cooking oil into the pan and toss the tofu/tokwa into it. Fry them a bit until they look color brown, too.

3

Heat the oil into the pan and saute the onion slices for 3-5 minutes.

4

Add the celery into the pan and saute for 3-5 minutes.

5

Add the pork and tofu.

6

Add the oyster sauce.

7

Add the calamansi juice.

8

Stir for about 5-10 minutes until the ingredients and sauce are blended together. Add salt to taste and add more calamansi juice if you prefer more sour taste.

9

Serve hot!

Ingredients

 4 kg pork (pig ears)
 1 big cube tokwa or tofu
 3 tbsp oil
 10 big white onions
 1 bunch of celery
 2 cups oyster sauce
 20 pieces of calamansi
 salt to taste

Directions

1

Boil the pork to make it tender. After that, fry it a bit until it becomes color brown. Let it cool for about 30 minutes to 1 hour before cutting it into smaller pieces.

2

Cut the tofu or tokwa into small cubes. Heat enough cooking oil into the pan and toss the tofu/tokwa into it. Fry them a bit until they look color brown, too.

3

Heat the oil into the pan and saute the onion slices for 3-5 minutes.

4

Add the celery into the pan and saute for 3-5 minutes.

5

Add the pork and tofu.

6

Add the oyster sauce.

7

Add the calamansi juice.

8

Stir for about 5-10 minutes until the ingredients and sauce are blended together. Add salt to taste and add more calamansi juice if you prefer more sour taste.

9

Serve hot!

Jerome’s Famous Tokwat Baboy Recipe