Braised Tofu with Pork (Đậu Hũ Kho Thịt)

Braised Tofu with Pork is a cherished staple in Vietnamese family meals, known for its rich flavor and comforting simplicity.  What makes this version special is the use of fresh coconut water for braising—a traditional touch that infuses the dish with a mellow sweetness and subtle complexity.  Unlike the standard method, which uses only boiling water and fish sauce, coconut water enhances the umami of the pork and tofu, creating a more vibrant and well-rounded flavor.  It’s a humble yet deeply satisfying dish that brings warmth to every table.

 

Ingredients:

• ½ lb pork belly (choose cuts with a good balance of lean and fat)
• 1 block tofu 
• 1 shallot, minced
• 2 garlic cloves, minced
• 2 green onions, chopped
• 1 cup fresh coconut water
• Cilantro (optional garnish)
• Spices:

• Salt
• Fish sauce
• Sugar
• Seasoning powder
• Cooking oil
• Ground pepper
• Colored oil (for flavor and richness)

🔪 Preparations:

1.    Prepping the Pork:

·         Rinse pork belly in diluted salt water, then rinse again with clean water.

·         Pat dry and slice into bite-sized pieces—not too thin, not too thick.

2.    Prepping the Tofu:

·         Blanch the tofu briefly in boiling water, then cut it into squares.

·         Pan-fry until golden on all sides. Drain on paper towels.

3.    Aromatics:

·         Peel and finely mince shallot and garlic.

·         Wash and chop green onions and cilantro.

Directions:

1.    Marinating the Pork:

·         In a bowl, combine pork with:

·         1 tbsp sugar

·         1 tbsp fish sauce

·         1 tsp pepper

·         1 tbsp seasoning powder

·         ½ tsp salt

·         Minced garlic and shallot

·         2 tbsp colored oil

·         Mix well and let marinate for 30–40 minutes.

2.    Searing and Braising:

·         Heat ½ tbsp cooking oil in a pan over medium heat.

·         Add marinated pork and stir until the meat is firm and lightly browned.

·         Add fried tofu and stir gently.

·         Pour in the coconut water, bring to a simmer, then reduce the heat to low.

·         Simmer until the meat is tender and the sauce has thickened.

3.    Finishing Touch:

·         Stir in chopped green onions and cilantro.

·         If desired, add fresh chili slices for heat.

This dish pairs beautifully with jasmine rice or a light cucumber salad to balance the richness.