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 |
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]
See also
References
- ^ "Ang Sarap". Retrieved 2014-09-13.
- ^ "Kulao". Lutong Cavite. 28 January 2013. Retrieved 17 January 2017.
- ^ "Kulao". The Kitchen Invader. 4 September 2015. Retrieved 17 January 2017.
- ^ "Kilawin na Tainga ng Baboy". Mely's Kitchen. Retrieved 17 January 2017.
- ^ "Kilawing Tokawa't Baboy". FoodRecap. 24 September 2001. Retrieved 17 January 2017.
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