Thịt Kho


  1. Pork Belly
  2. Fried Tofu
  3. Soy Sauce
  4. Caramel Colour (Nước Màu)
  5. Yellow/white Onion
  6. Rice


  1. Heat medium pot to medium low heat. In the mean time, cut pork belly into 1’x1′ pieces and cut half an onion, and fried tofu into roughly the same sized pieces.

  2. Sauté pork belly to slightly sear each side.

  3. Add four tablespoons of caramel and two tablespoons of soy sauce. One teaspoon of salt and one teaspoon of sugar. A couple cracks of black pepper.

  4. Add water to cover the pork belly and add onions. Cover with lid ajar and let simmer for about an hour and a half (time depends on the amount of meat – usually if the skin is still on then it requires more time to soften). Keep an eye on the water level throughout, keep it just above the top of the pork.

  5. With half an hour left (depending on how delicate the tofu is), add the fried tofu.

  6. With 15 minutes left, taste and add necessary salt as needed. Remove or keep lid of the pot on depending on the salinity.

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