Air-Fried Tokwa't Baboy
Tokwa't Baboy·(tohk-waht BAH-boy)
Pulutan: Friday Night Hangs & Cold Drinks
If there's a dish that captures the electric, ice-cold-beer energy of a Filipino Friday night, it's Tokwa't Baboy. Originally a Caviteño mix of boiled pork steeped in vinegar, it became an undisputed masterpiece when Chinese immigrants added the porous crunch of deep-fried tofu. We're trading the vat of splattering oil for an air fryer to make this work on a Tuesday in the diaspora, but we aren't compromising the soul of the dish. The secret remains untouched: simmering the pork for tenderness, then whisking a splash of that rich, collagen-heavy broth into the sharp vinegar sauce to tie the whole beautiful mess together.
Before you start
Force the moisture out of the tofu.
Wrap the block in a clean kitchen towel, set it on a plate, and drop a heavy skillet on top for 20 minutes. Air fryers need dry surfaces to create a crust; skipping this means rubbery tofu.
Ingredients
- skin-on pork belly1 lb
- extra firm tofu14 oz
- garlic4 clove
- yellow onion1 med
- whole black peppercorns1 tbsp
- dried bay leaves2
- kosher salt1 tbsp
- water4 cup
- cane vinegar3/4 cup
- soy sauce1/4 cup
- red onion1 large
- garlic4 clove
- Thai bird's eye chilies2
- brown sugar1 tbsp
- ground black pepper1/2 tsp
- neutral oil1 tbsp
Method
- 01
Boil the pork belly with aromatics to tenderize the meat and build the foundational broth.
Place the whole pork belly in a pot with the smashed garlic, quartered yellow onion, peppercorns, bay leaves, and a tablespoon of salt. Cover with water, bring to a rolling boil, then drop to a simmer for 45 minutes until fork-tender. Skim any scum that rises to the top.
- 02
Extract the grandma secret.
Pull the pork out to air-dry on a wire rack. Ladle exactly 1/4 cup of that rich, collagen-heavy pork broth from the pot and set it aside—this is the undisputed soul of your dipping sauce.
- 03
Construct the sawsawan.
In a large serving bowl, whisk together the cane vinegar, soy sauce, brown sugar, minced garlic, diced red onion, sliced chilies, and black pepper. Finally, whisk in that warm, reserved pork broth to mellow the sharp bite of the vinegar.
- 04
Prep the proteins for the air fryer.
Cut the pressed tofu into 1-inch cubes and toss gently with the neutral oil. Take a fork and aggressively poke dozens of holes all over the skin of the air-dried pork belly, then rub a generous pinch of kosher salt directly into the skin to draw out residual moisture.
- 05
Fry until blistered and golden.
Preheat your air fryer to 400°F. Place the pork belly skin-side up on one side of the basket, and the oiled tofu on the other. Fry for 20 to 25 minutes. Shake the tofu halfway through, pulling it when golden. Leave the pork until the skin is blistered, puffy, and sounds hollow when tapped with a knife.
- 06
Chop, assemble, and serve immediately.
Let the pork rest for 5 minutes before chopping it into bite-sized chunks. Toss the hot, fatty pork and crispy tofu directly into the bowl of sawsawan, crack an ice-cold beer, and eat it right away.
Notes
If you can't find cane vinegar, white vinegar will do.
Datu Puti cane vinegar has a mellow, earthy acidity that defines Filipino cuisine. If you absolutely have to, substitute standard distilled white vinegar or apple cider vinegar.
Pre-fried tofu is a perfectly acceptable shortcut.
If you are short on time, grab a bag of pre-fried tofu puffs from the Asian market. Skip the pressing and simply warm them in the air fryer for the last few minutes.
From Cook Filipino in America.