Authentic home cooking from Vietnam, with US measurements. 
Kho Quet with Pork Belly & Fresh Shrimp
I didn’t have dried shrimp, everyone. With this method, fresh shrimp are sautéed from the start and dry out during cooking, so the result is similar to dried shrimp but even more fragrant and sweet. Just find some boiled vegetables or cucumber, and you’ll have a delicious meal—perfect for days when you don’t want to cook much but still crave the taste of home.
Kho Quet with Pork Belly & Fresh Shrimp
I didn’t have dried shrimp, everyone. With this method, fresh shrimp are sautéed from the start and dry out during cooking, so the result is similar to dried shrimp but even more fragrant and sweet. Just find some boiled vegetables or cucumber, and you’ll have a delicious meal—perfect for days when you don’t want to cook much but still crave the taste of home.
Open in Cookpad AppSteps
- 1
Cut the pork belly into thin strips, slice the shrimp into small pieces, and finely chop the shallots and garlic.
- 2
Add the pork belly to a hot pan and sauté until it releases its fat, then add the shrimp. Stir-fry until the shrimp firms up and more fat renders from the pork, then add the shallots and garlic. Stir well.
- 3
When the shallots and garlic turn golden, add the fish sauce and brown sugar—1/2 cup each. Adjust the amount of sugar to your taste.
- 4
Stir well, then add the whole black pepper, chili peppers (I used green chilies because I didn’t have red ones—red chilies give a nicer color), and the coarsely ground black pepper.
- 5
Simmer on low heat until the mixture thickens slightly, then turn off the heat. Serve in a clay pot to keep it warm during the meal. Add green onions if you like.
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