Time needed: 1 hour and 30 minutes.

Makes: 6 – 8 servings
Nori sheets
Sushi Rice:
4 cups rice, cooked
⅓ cup rice vinegar
2 tablespoons sugar
2 teaspoons salt
½ cup nori flakes
½ cup furikake
2 tablespoons sesame
Tokwa’t Baboy:
½ kg pork belly, boneless
¼ kg firm tofu, diced
Oil, frying
1 tablespoon garlic, minced
1 piece red onion, minced
1 piece siling labuyo, minced
¼ ground black pepper
1 tablespoon brown sugar
¼ cup soy sauce
⅓ cup vinegar
¼ cup cream cheese
¼ cup sour cream
Leeks, finely chopped


  1. Boil pork

    In a pot of seasoned water over medium heat, boil pork belly until tender. Set aside to cool.

  2. Drain and chop

    chop the pork belly finely and pat dry.

  3. Fry tofu

    In a pan over medium heat, heat up the oil and fry the diced tofu until crispy. Set aside.

  4. Fry pork

    In the same pan of oil, fry the pork shreds until crispy. Remove pork and drain excess oil.

  5. Saute

    To the same pan add the garlic, onion, and labuyo, quickly saute and reduce heat to low.

  6. Make vinegar sauce

    Add soy sauce vinegar, and brown sugar. Mix well until sugar has dissolved. Remove from heat.

  7. make tokwa’t baboy mixture

    Pour the vinegar mixture into a bowl and mix in cream cheese until well combined. Add ¾ of fried pork shreds and ¾ of fried tofu. Mix well.

  8. Make sushi rice

    In a separate bowl, mix together rice vinegar, salt and sugar until well combined and sugar and salt has dissolved. Mix in rice and toss to evenly coat. Add sesame seeds and half of nori strips. Mix well.

  9. Layer baked sushi

    In a baking dish, pour the sushi rice mixture to cover the base followed by a layer of the tokwa’t baboy mixture.

  10. Top and bake

    Top with remaining crispy pork, fried tofu, and remaining nori stips. Top with spring onions. Bake at 180 degrees Celsius for 10 – 15 minutes.

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