Braised Pork Belly and Tofu / Thit Kho Dau Hu

Thit Kho Dau hu is a Vietnamese dish that combines braised pork belly with fried tofu, resulting in an incredible home-cooked meal. Tofu does an incredible job of absorbing all the flavors of whatever it’s cooked in and really takes the standard braised pork dish to the next level. The sweet and savory sauce spooned over some rice is the ultimate comfort dish that really takes me back to my childhood and eating my mom’s food. If you want a phenomenal dish to add to the weekly rotation, I hope you try this braised pork belly and tofu!

What is Thit Kho Dau Hu

Thit Kho is a traditional Vietnamese dish with a rich history that highlights Vietnam’s cultural influences. The technique of braising has roots in ancient Chinese cooking practices. As Chinese influence permeated Vietnamese culture through occupation, trade, and migration, the technique was adapted using local ingredients and preferences, leading to the creation of this kho.

Over time, thit kho dau hu evolved as a home-cooked comfort food. The addition of tofu provided a cost-effective way to stretch the dish further, making it more substantial and nutritious. The use of local ingredients like fish sauce and coconut soda tailored the dish to suit the Vietnamese palate, creating a unique flavor profile distinct from its Chinese origins.

What is Nước Màu (Vietnamese Caramel Sauce)

Nuoc mau is a key ingredient in many Vietnamese dishes, especially in braised and stewed recipes like thịt kho (braised pork) dishes.

The sauce is made by slowly cooking sugar until it melts and caramelizes, creating a rich, deep, amber liquid. The result is a slightly bitter, complex sauce that adds depth and color to savory dishes. My version of the sauce requires only sugar. Other recipes call for adding a liquid like water, coconut water, or oil. In recipe testing, I found that the easiest way to achieve that dark amber color is just by heating the sugar itself. If you prefer to add a liquid, feel free to do so.

The only caveat to not using any liquid in the nuoc mau is that when you add the pork, the sugar will start to clump up just a little bit, and that’s completely normal. As you continue to brown the pork, that sugar will eventually melt!

There are many different variations of Thit Kho; if you like this recipe, make sure you check out some of the other recipes here!

Braised Pork Belly and Tofu / Thit Kho Dau Hu

4.7 from 7 votes

Servings

4

servings

Prep time

30

minutes

Cooking time

1

hour 

Ingredients

• 2 lbs 2 Pork Belly

• 10 oz 10 Fried Tofu

• Nuoc Mau/Caramel:

• 1/2 cup 1/2 Sugar

• Sauce:

• 1 tbsp 1 Minced Shallot

• 1 tbsp 1 Minced Garlic

• 1/4 cup 1/4 Fish Sauce

• 12 oz 12 Coco Rico

• 2 2 Thai Chili

• 1/2 tsp 1/2 Black Pepper

• Garnishes:

• Green Onions

• Black Pepper

Directions

• Parboil pork belly for 10 minutes to reduce porky odor. Drain and rinse with cold water to remove any additional scum. Let it cool down, then cut pork belly into 1 inch pieces
• To make our nước màu/caramel, add half a cup of sugar to a pot on medium-low. Stir occasionally until sugar turns a dark amber color, roughly 5-7 minutes
• Brown pork belly in caramel sauce for 3 minutes Then add minced shallots and minced garlic and sauté until fragrant
• Season with fish sauce, then add in one whole can of Coco Rico, bring it up to a boil, reduce the heat and let it simmer covered for 45-60minutes, depending on the thickness of the pork. Simmer until fork tender
• Add fried tofu and Thai chili. Simmer for another 10-15 minutes. Add black pepper and make any additional changes to the seasoning
• Serve over rice and garnish with green onions, and black pepper

Did you make this recipe?

Tag @feedthepudge on Instagram and hashtag it with #feedthepudge

If you like this recipe, make sure you pin it!