Empty My Fridge
How to Make Vietnamese Caramelized Pork Belly with Fermented Shrimp Paste (Thịt Kho Mắm Ruốc)
Ingredients
- Pork belly1 ½ lb
- Vegetable oil2 tbsp
- Lemongrass · minced3 tbsp
- Shallot · minced2 tbsp
- Garlic · minced1 tbsp
- Sugar3 tbsp
- Shrimp paste2 tbsp
- Soy sauce¼ tsp
- Chili pepper · minced1 tsp
- Black pepper · ground0.13 tsp
Instructions
- Rub the pork belly with 1 tablespoon salt, rinse well under cold water, and pat completely dry. Cut into bite-sized strips about a pinky's width, each with skin, fat and meat.
- In a lidded skillet over medium-high heat, heat the vegetable oil. Add the lemongrass, shallots and garlic and cook until fragrant, about 30 seconds.
- Add the pork and stir to coat with the aromatics. Cook for 2 to 3 minutes.
- Add the sugar, shrimp paste, thick soy sauce and water. Reduce heat to low, cover and cook for 15 minutes, until the pork is tender.
- Uncover and simmer until the sauce thickens.
- Stir in the chili, if using, and finish with the black pepper. Serve with steamed white rice and sliced cucumber or other fresh or boiled vegetables.
Summarized from Vicky Pham's video. Watch it for the details.
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