 Tokwa't Baboy | |
| 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, porkbroth,vinegar,white onions,scallions,red chili peppers |
| Variations | Seekinilaw |
| Similar dishes | Sisig |
Tokwa't baboy (Tagalog for "tofu and pork") is a typicalPhilippine appetizer. It consists ofpork ears,pork belly and deep-friedtofu, and is served in a mixture ofsoy sauce, porkbroth,vinegar, choppedwhite onions,scallions andred chili peppers. It is usually served aspulutan ("snack", lit. tran: "finger food"), as a meal served with rice or as a side dish torice porridge.[1]Tokwa is theLan-nang word for firm beancurd, whilebaboy is theTagalog word for pork; 't is the contracted form ofat, which means "and".
The original dish (without the tofu) is known askulao orkilawin na tainga ng baboy among theCaviteñoTagalogs. It is a type ofkinilaw. For this reason,tokwa't baboy is sometimes referred to askilawing tokwa't baboy.[2][3][4][5]
_-_grilled_saba_bananas_-_01.jpg) | ThisFilipino cuisine–related article is astub. You can help Wikipedia byexpanding it. |
