Tokwat baboy is a classic Philippine dish. It’s usually served as an appetizer but there are times when it’s served as a main dish as well.
Tokwa is basically bean curd. It’s made from soy milk that has been coagulated. The curds are then shaped into rectangles and voila …you have tokwa.
Baboy is pork. For the tokwat baboy dish, the ear part of the pork is the main partner of the deep-fried tokwa.
The tokwa and the baboy are combined with soy sauce, onions vinegar, and chilis. Together, they burst into an orgasmic flavor of joy. Joy for the tummy but not too good for the health. But hey, it shouldn’t be too bad as long as you eat this particular dish once in a while, right?
The thing is, if you end up in Mila’s Tokwat Baboy place, you’re going to have a hard time avoiding this flavorful dish. If you want to eat the best tokwat baboy, you gotta go to Mila’s.
The one thing about the usual tokwat baboy is that it’s good, no matter where you eat. It’s a dish that’s perfected by Filipinos so it tastes good everywhere it’s served. But if you want the best of the best, then you have to go to Mila’s Tokwat Baboy in Angeles City, Pampanga.
Who is Mila?
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