Vietnamese Stir fried Shrimp & Pork Belly | Tôm Răm Thịt Ba Rọi

Name: Vietnamese Stir fried Shrimp & Pork Belly | Tôm Răm Thịt Ba Rọi
Total time: 1800 s
Yield: 4 people
Cuisine: American
Ingredients: 1.5 lbs pork belly; 1 lb small Head-On shrimp (small shrimps are better for this dish. (51-60)); 1 large shallot (minced); 1 tsp black pepper corn; 2.5 Tbs sugar; 1.5 Tbs fish sauce; 1 tsp chicken bouillon; 1/4 tsp msg; 1 tsp ground black pepper; 1 tsp paprika; as needed Neutral Cooking oil

Quoc Nguyen | Chef Q @chefqstr

Katy, Texas USA

A lot of Vietnamese dishes uses shrimps and pork together. They accommodate each other flavor very well. The shrimp adds a sweet seafood taste, while pork adds bold and richness. From soups to Stir fry, to braising; shrimp and pork is a perfect pair!

Quoc Nguyen | Chef Q @chefqstr

Saved

Ingredients

30 minutes

4 people

1.5 lbspork belly
1 lbsmall Head-On shrimp (small shrimps are better for this dish. (51-60))
1large shallot (minced)
1 tspblack pepper corn
2.5 Tbssugar
1.5 Tbsfish sauce
1 tspchicken bouillon
1/4 tspmsg
1 tspground black pepper
1 tsppaprika
as neededNeutral Cooking oil

Saved

Steps

30 minutes

1

Prep: rub & wash pork belly with salt and vinegar. Rinse off with water, dry off with paper towels. Sliced into small chunks. Optional: You can prep the shrimp by cutting off shrimp eyes and head needles. Leave shell on and head on.
2

Start by searing the pork belly. Once a bit seared, add in 1/2 cup of water and simmer on medium till water evaporates. Let fat from pork belly render out and pork starts to brown a bit before adding in black pepper corn and minced shallots. Stir fry till fragrant.
3

Add in sugar, fish sauce, chicken bouillon, msg, ground black pepper, and paprika, and shrimps. Sauté till evenly coated and seasoned. Cover lid and let simmer on low for 8 minutes occasionally stirring.
4

Open lid and sauté till sauce is reduced and glazed. Enjoy!