Vietnamese•comfort
Braised tofu and pork belly in tomato sauce (đậu hũ sốt cà chua)
Tomato, pork and tofu are a common combination in Vietnamese cooking. The pork belly brings richness to the dish, and the tomatoes balance it out with some acidity.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 - 1 lb pork belly (cut into 1/4 inch slices)
- 3 cloves garlic
- 1 small shallot
- 2 tbsp fish sauce
- 1/2 tsp ground black pepper
- 1/2 tsp salt
- 1 tbsp canola oil
- 2 medium tomatoes (cut into wedges)
- 1-1 1/2 cups water
- 1 package (14 oz soft tofu, cubed)
- 2 scallions (cut into 1 inch segments)
- chili flakes (optional)
Instructions
- 1
Season pork belly with fish sauce, garlic, shallot, salt and pepper
- 2
Heat oil in a heavy bottomed pot on high heat. Cook pork until slightly browned, about 2 minutes
- 3
Add tomatoes and cook until wilted, about 5 minutes
- 4
Add water
- 5
Gently layer tofu into the pot. Add more water if necessary. The water should just brush the surface of the tofu.
- 6
Bring to a boil, and then simmer for 15-20 minutes.
- 7
Add scallion, and continue to simmer until most of the liquid has reduced
- 8
Serve over rice