Tokwa’t baboy
|
Tokwa't Baboy served at a fine dining restaurant | |
| Type | Appetizer, Snack |
|---|---|
| Course | Hors d'oeuvre |
| Place of origin | Philippines |
| 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.[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".
See also
References
- ↑ "Ang Sarap". Retrieved 2014-09-13.
Food portal
This article is issued from Wikipedia - version of the 1/31/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.