Vietnamese Braised Pork Belly with Shrimp

Name: Vietnamese Braised Pork Belly with Shrimp
Total time: 2700 s
Yield: 6 servings
Cuisine: American
Ingredients: 300 g freshwater shrimps; 300 g pork belly; Shallots, dried garlic, fish sauce, cooking oil, black pepper

cookpad vietnam @cook_2506890

Vietnam

(Contributed by Txpk)

cookpad vietnam @cook_2506890

Vietnam

(Contributed by Txpk)

Saved

Ingredients

45 mins

6 servings

300 gfreshwater shrimps
300 gpork belly
Shallots, dried garlic, fish sauce, cooking oil, black pepper

Saved

Steps

45 mins

1

Freshwater shrimps: trim the antennae and tail, rinse, shell and devein for big shrimps. Coat with 3 teaspoons of fish sauce and some minced shallots and garlic (note: do salty marinade for the shrimps as you don’t coat the pork while fish sauce may vary)
2

Rinse the pork and slice into bite-sized pieces with both lean parts and fatty parts. Bring the water to a boil then turn off the heat, put the sliced pork in and stir well then take it out (this makes the pork clean and firm)
3

Add 1 teaspoon of cooking oil and 2 teaspoons of sugar into a wok and boil until the sugar melts and turns brown yellow. Turn off the heat, add minced shallots and garlic and quickly toss until the mixture is golden brown. Turn on the heat again. (note: you can do this step continuously without turning off the heat if you can do it quickly)
4

Put the pork into the wok and toss until dried and firm, then add the coated shrimps and toss evenly and gently until the sauce thickens and dries out. Add black pepper.
5

Transfer into a serving platter and enjoy.