Braised tofu and pork belly in tomato sauce (đậu hũ sốt cà chua)
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Servings
4 -5
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Course
Main Course, Lunch, Dinner, Others
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Cuisine
Asian, Vietnamese
Braised tofu and pork belly in tomato sauce (đậu hũ sốt cà chua)
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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.
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Ingredients
- ½ - 1 lb pork belly cut into ¼ inch slices
- 3 cloves garlic
- 1 shallot small
- 2 tablespoon fish sauce
- ½ teaspoon black pepper ground
- ½ teaspoon salt
- 1 tablespoon canola oil
- 2 tomato cut into wedges, medium
- 1-1 ½ cups water
- 1 package 14 oz soft tofu, cubed
- 2 scallions cut into 1 inch segments
- chili flakes optional
Instructions
- Season pork belly with fish sauce, garlic, shallot, salt and pepper
- Heat oil in a heavy bottomed pot on high heat. Cook pork until slightly browned, about 2 minutes
- Add tomatoes and cook until wilted, about 5 minutes
- Add water
- Gently layer tofu into the pot. Add more water if necessary. The water should just brush the surface of the tofu.
- Bring to a boil, and then simmer for 15-20 minutes.
- Add scallion, and continue to simmer until most of the liquid has reduced
- Serve over rice
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