|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
|Cookbook: Tokwa’t baboy Media: Tokwa’t baboy|
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. 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.
- "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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