Tokwa at Baboy Humba (Pork Humba with Tofu)

Pork Humba with Fried Tofu is a good version of humba. I cooked this with pineapple juice and salted black beans along with a hint of star anise. I think that this Tokwa at Baboy Humba is a decent dish that you can cook for your family on a regular day. It is delicious and the pork was soft and flavorful.

This dish is best for those who want to experience tasting delicious humba while on a budget. The addition of fried tofu helps you feed more people without adding much to your cost.

How to Cook Pork Humba with Tofu

Start by frying the tofu until golden brown and crispy. I do this by heating around 1 to 1 1/2 cooking oil on a cooking pot or wok. It is best to cut the tofu into cubes before frying. Simply deep fry the tofu until the desired color and texture are achieved. Make sure to stir once in a while to balance the color.

Remove tofu from the wok afterwards and set it aside. Save the oil for later use.

Pour around 3 tablespoons of oil on a pan. This is the same oil used to fry the tofu. Saute the garlic first until it start to brown. I love the taste of browned garlic in this dish.

Add onion and then saute until it softens. The pork belly needs to be added next. Cook it while stirring until the outer part starts to brown. Going this gives a nice texture to the pork.

I like sautéing this in soy sauce longer. For this reason, I pour soy sauce once the pork browns and then saute it for a minute or two or until the liquid reduces to half.

Add pineapple juice and vinegar next and let the mixture boil. It is best to cover the pan so that the liquid boils quicker. I usually cook this using low to medium heat for around 40 minutes before adding brown sugar. I also add a cup of water so that I can boil it further until the pork becomes extremely tender.

Adding a piece of star anise provide additional flavor and good aroma to the dish. I cook it for 5 minute and then remove right away. Finish by adding ground black pepper and fried tofu.

I like it best when eaten with warm white rice. Top it with rice along with a generous amount of sauce. Enjoy!

Try this delicious Tokwa at Baboy Humba Recipe. Happy cooking!

Tokwa at Baboy Humba

Pork belly stewed in soy sauce, pineapple juice, and vinegar with salted black beans and fried tofu.

Course Main Course

Cuisine Filipino

Keyword adobo, humba, tokwa at baboy

Prep Time 5 minutes

Cook Time 1 hour 25 minutes

Servings people

Calories 1805kcal

Author Vanjo Merano

Ingredients

1 1/2 lbs. pork belly cubed
1 cup pineapple juice
10 ounces extra firm tofu cubed
1/4 cup soy sauce
2 tablespoons white vinegar
6 tablespoons brown sugar
4 tablespoons salted black beans
1 piece onion chopped
6 cloves garlic crushed and chopped
1 piece star anise
1 cup water
1/4 teaspoon ground black pepper
1 1/2 cups cooking oil

US Customary – Metric

Instructions

Heat cooking oil in a wok or cooking pot. Add tofu. Deep fry until outer part turns golden brown and crisp. Remove from the wok. Set aside.
Transfer 3 tablespoons cooking oil used to fry tofu on a clean pan. Heat and saute garlic until it starts to brown. Add onion. Continue sauteing until the later softens.
Add pork. Cook until the outer part turns light brown.
Pour soy sauce. Continue sauteing until liquid reduces to half.
Add pineapple juice and vinegar. Cover and let boil.
Stir and then add salted black beans. Cover once more. Continue cooking between low to medium heat for 35 minutes.
Add water and brown sugar. Cook on a covered pan until pork gets very tender. Note: I usually cook it for 40 minutes in low heat.
Add star anise. Cook for 5 minutes. Remove star anise from the wok.
Season with ground black pepper and then add fried tofu. Stir and cook for 2 minutes.
Transfer to a serving bowl. Serve.
Share and enjoy!

Nutrition

Watch How to Cook Pork Humba with Tofu

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