Lechon con tokwa

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3 to 4
Author Connie Veneracion


  • 2 tablespoons cooking oil
  • 1 large large onion finely sliced
  • 6 cloves garlic peeled and smashed
  • 1-inch knob ginger sliced
  • 2 tablespoons patis (fish sauce)
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon oyster sauce
  • 1/4 cup Sriracha
  • 3 tablespoons honey
  • 1/2 kilogram roast pork belly (lechon kawali)
  • 200 grams firm tofu cut into cubes and deep-fried until golden
  • drizzle sesame seed oil
  • sliced scallions to garnish


  • Heat the cooking oil in a wok or frying pan.
  • Saute the onion, garlic and ginger.
  • In a bowl mix together the fish sauce, soy sauce, rice vinegar, oyster sauce, Sriracha and honey. Pour into the pan.
  • Throw in the lechon kawali and tofu. Cook over high heat, tossing often. If the mixture appears too dry, add water, a tablespoonful at a time.
  • Turn off the heat, drizzle in the sesame seed oil and toss.
  • Transfer the cooked lechon con tokwa to a platter. Sprinkle the snipped scallions on top. Serve hot.