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Tokwa’t Baboy

Cooking Time: 1:21 hr(s)

Serves: 5

Main Ingredients: Pork

Cooking Style: Fried, Simmered

Collection: All-time favorites

Difficulty: Intermediate


  1. In a medium frying pan, fry tokwa until golden brown and set aside.
  2. In a medium-sized pot, combine pork, water, salt, and pepper. Bring to a boil. Lower heat to a simmer. Remove any scum on top of the stock. Cook til tender. Remove and drain. (Set aside stock for other dishes.)
  3. In a small bowl, combine the sauce ingredients.
  4. Combine the pork, tokwa, and the sauce.
  5. Mix well.
  6. Serve and garnish with sliced finger chilies.





3 pcs

250 g

Tokwa, cut into 1/2-in cubes

1/2 cup

125 mL

Cooking oil

1 pc

500 g

Pork face or pork belly, cut into 1/2-in x 1.5-in strips

3 cups

750 mL


1 tsp

6 g


1/2 tsp

Whole black pepper

1 pc

Finger chili, sliced for garnish

For the sauce:

2 tbsp

30 mL

Mama Sita's Premium Soy Sauce

1/4 cup

60 mL


2 cloves

5 g

Garlic, minced

1/2 cup

75 g

Red onion, diced

1 pc

8 g

Finger chili, sliced diagonally

1/4 tsp

Peppercorns, cracked

5 tbsp

75 mL

Mama Sita's Distilled Cane Vinegar

See Also:

All-time favorites
Cooking Style: Fried, Simmered