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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.

Servings: 4 -5
Course: Main Course , Lunch , Dinner , Others
Cuisine: Asian , Vietnamese

Ingredients

  • ½ - 1 lb pork belly cut into ¼ inch slices
  • 3 cloves garlic
  • 1 small shallot
  • 2 tablespoon fish sauce
  • ½ teaspoon ground black pepper
  • ½ teaspoon salt
  • 1 tablespoon canola oil
  • 2 medium tomatoes cut into wedges
  • 1-1 ½ cups water
  • 1 package 14 oz soft tofu, cubed
  • 2 scallions cut into 1 inch segments
  • chili flakes optional

Instructions

    Cup of Yum
  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