Vietnamese Caramelized Black Pepper Pork Belly Udon with Creamy Tofu Sauce
Vietnamese Caramelized Black Pepper Pork Belly Udon with Creamy Tofu Sauce
Ingredients
For the Caramelized Black Pepper Pork Belly (Thit Kho Tieu)
- 1 1/2 pounds pork belly, diced into 1-inch cubes
- 1/4 cup granulated sugar
- 1/4 cup fish sauce
- 4 garlic, cloves, minced
- 1/2 yellow onion, chopped
- 1 tablespoon dark soy sauce
- 1 tablespoon cooking oil
- 2 teaspoons black pepper, freshly ground, plus more for garnish
- 1/2 cup water
For the Udon Noodles
- 16 ounces thick udon noodles
For the Creamy Tofu Sauce
- 12 ounces silken tofu, drained
- 1/2 cup peanut butter, creamy
- 1/2 teaspoon salt
- 1/4 cup water, plus more as needed
For Garnish
- 2 spring onion, chopped
Instructions
- 1
In a large bowl, combine the diced pork belly with 2 tablespoons of the granulated sugar, fish sauce, minced garlic, chopped onion, and dark soy sauce. Mix thoroughly to ensure the pork is evenly coated. Set aside to marinate while you prepare other components.
⏱️ 5 min
- 2
Heat a large, heavy-bottomed pan or Dutch oven over medium heat. Add the cooking oil and the remaining 2 tablespoons of granulated sugar. Cook, stirring occasionally, until the sugar melts and caramelizes to a rich golden brown color. This should take about 3-5 minutes. Be careful not to burn the sugar.
⏱️ 5 min
- 3
Carefully add the marinated pork belly to the caramelized sugar in the pan. Stir-fry for 3-5 minutes, until the pork begins to brown on all sides and is coated in the caramel.
⏱️ 5 min
- 4
Pour 1/2 cup of water into the pan with the pork belly. Bring to a simmer, then reduce the heat to low, cover, and let the pork simmer for 30-35 minutes, or until it is tender and the sauce has reduced and thickened to a glossy consistency. Stir occasionally to prevent sticking.
⏱️ 35 min
- 5
While the pork is simmering, prepare the udon noodles. Bring a large pot of water to a rolling boil. Add the udon noodles and cook according to package directions, typically 2-3 minutes for fresh udon, or 8-10 minutes for dried. Once cooked, drain the noodles and set aside.
⏱️ 10 min•🌡️ 212
- 6
Prepare the creamy tofu sauce. In a blender, combine the drained silken tofu, peanut butter, salt, and 1/4 cup of water. Blend until the mixture is completely smooth and creamy. If the sauce is too thick, add additional water, 1 tablespoon at a time, until desired consistency is reached. You may need to pause and scrape down the sides or shake the blender cup to ensure even blending.
⏱️ 5 min
- 7
Once the pork belly is tender and the sauce is reduced, remove the lid from the pan. Stir in 2 teaspoons of freshly ground black pepper. Cook for another 1-2 minutes, stirring constantly, to allow the pepper to bloom and integrate into the sauce.
⏱️ 2 min
- 8
To assemble, divide the cooked udon noodles among four serving bowls. Top each bowl with a generous portion of the caramelized black pepper pork belly and its sauce. Drizzle a liberal amount of the creamy tofu sauce over the noodles and pork belly.
⏱️ 3 min
- 9
Garnish each bowl with chopped spring onion and an extra sprinkle of black pepper, if desired. Serve immediately and instruct diners to mix all ingredients together in the bowl before enjoying.
Kitchen Tools
Nutrition Facts (per serving)
Vietnamese Caramelized Black Pepper Pork Belly Udon with Creamy Tofu Sauce
Ingredients
For the Caramelized Black Pepper Pork Belly (Thit Kho Tieu)
- 1 1/2 pounds pork belly, diced into 1-inch cubes
- 1/4 cup granulated sugar
- 1/4 cup fish sauce
- 4 garlic, cloves, minced
- 1/2 yellow onion, chopped
- 1 tablespoon dark soy sauce
- 1 tablespoon cooking oil
- 2 teaspoons black pepper, freshly ground, plus more for garnish
- 1/2 cup water
For the Udon Noodles
- 16 ounces thick udon noodles
For the Creamy Tofu Sauce
- 12 ounces silken tofu, drained
- 1/2 cup peanut butter, creamy
- 1/2 teaspoon salt
- 1/4 cup water, plus more as needed
For Garnish
- 2 spring onion, chopped
Instructions
- 1
In a large bowl, combine the diced pork belly with 2 tablespoons of the granulated sugar, fish sauce, minced garlic, chopped onion, and dark soy sauce. Mix thoroughly to ensure the pork is evenly coated. Set aside to marinate while you prepare other components.
⏱️ 5 min - 2
Heat a large, heavy-bottomed pan or Dutch oven over medium heat. Add the cooking oil and the remaining 2 tablespoons of granulated sugar. Cook, stirring occasionally, until the sugar melts and caramelizes to a rich golden brown color. This should take about 3-5 minutes. Be careful not to burn the sugar.
⏱️ 5 min - 3
Carefully add the marinated pork belly to the caramelized sugar in the pan. Stir-fry for 3-5 minutes, until the pork begins to brown on all sides and is coated in the caramel.
⏱️ 5 min - 4
Pour 1/2 cup of water into the pan with the pork belly. Bring to a simmer, then reduce the heat to low, cover, and let the pork simmer for 30-35 minutes, or until it is tender and the sauce has reduced and thickened to a glossy consistency. Stir occasionally to prevent sticking.
⏱️ 35 min - 5
While the pork is simmering, prepare the udon noodles. Bring a large pot of water to a rolling boil. Add the udon noodles and cook according to package directions, typically 2-3 minutes for fresh udon, or 8-10 minutes for dried. Once cooked, drain the noodles and set aside.
⏱️ 10 min•🌡️ 212 - 6
Prepare the creamy tofu sauce. In a blender, combine the drained silken tofu, peanut butter, salt, and 1/4 cup of water. Blend until the mixture is completely smooth and creamy. If the sauce is too thick, add additional water, 1 tablespoon at a time, until desired consistency is reached. You may need to pause and scrape down the sides or shake the blender cup to ensure even blending.
⏱️ 5 min - 7
Once the pork belly is tender and the sauce is reduced, remove the lid from the pan. Stir in 2 teaspoons of freshly ground black pepper. Cook for another 1-2 minutes, stirring constantly, to allow the pepper to bloom and integrate into the sauce.
⏱️ 2 min - 8
To assemble, divide the cooked udon noodles among four serving bowls. Top each bowl with a generous portion of the caramelized black pepper pork belly and its sauce. Drizzle a liberal amount of the creamy tofu sauce over the noodles and pork belly.
⏱️ 3 min - 9
Garnish each bowl with chopped spring onion and an extra sprinkle of black pepper, if desired. Serve immediately and instruct diners to mix all ingredients together in the bowl before enjoying.