Tokwa at Baboy

Tokwang Baboy is a popular snack that hits the spot on those afternoons when you’re looking for something meaty. This dish also comes next in the line of “pulutan”, after sizzling sisig. Filipinos love this so much that we have several versions of this dish. The famous ones either used boiled pork or fried pork but both use fried tofu. Cooking Tip: To achieve the right crisp and golden brown color of the meat, make sure to use Golden Fiesta Palm oil.

  • Required cooking skill level

  • 2-5
    persons serving
  • 20
    minutes preparation time
  • 30
    minutes cooking time


  1. ½ kg pork liempo, sliced ½ -inch thick, washed and drained well
  2. 1 cup water
  3. 1 tsp baking powder
  4. ½ tsp UFC Iodized Salt 
  5. ½ tsp UFC Ground Pepper
  6. 6 Tbsp All-purpose flour
  7. 3 pc (¼ kg) tokwa
  8. 3 cups GOLDEN FIESTA Palm Oil


  1. 1 tsp minced  garlic
  2. ½ pc onion, chopped
  3. ½ water
  4. 1 Tbsp DATU PUTI Vinegar
  5. ½ cup Mang Tomas All Around Sarsa


  • 1 Pat dry pork.  Soak in water and baking powder mixture for 1 hour.  Drain. Season with UFC Salt and UFC Pepper. Coat with half of flour .  Deep fry until golden brown. Set aside.
  • 2 Sprinkle tokwa with remaining flour.  Fry until golden brown. Cut into cubes .  Combine with pork. Set aside.
  • 3 Sauce: Mix ingredients well.  Serve with pork and tokwa.
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