How to Cook Appetizing Vietnamese Braised Pork Belly with Shrimp

Vietnamese Braised Pork Belly with Shrimp. The only fully integrated, family-owned operation in the U. Responsibly Raised Beef on Family Farms. Freshwater shrimps: trim the antennae and tail, rinse, shell and devein for big shrimps..

Braising or "Kho" is a popular Viet method for cooking savory meat dishes. The cooking technique allows the meat and shrimp to absorb the savory and slightly sweet sauce as it is cooked. Caramelizing […] Vietnamese caramelized and braised pork belly with eggs, or Thit Kho Tau, is a traditional everyday Vietnamese dish. You can cook Vietnamese Braised Pork Belly with Shrimp using 3 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Vietnamese Braised Pork Belly with Shrimp

1. Prepare 300 g of freshwater shrimps.
2. You need 300 g of pork belly.
3. Prepare of Shallots, dried garlic, fish sauce, cooking oil, black pepper.

It consists of large chunks of pork belly and boiled eggs slowly braised in coconut juice. Thit Kho Tau is typically eaten with rice and pickled bean sprouts (Dua Gia) to cut through the fat. To make the caramelization turn to a medium - high heat and add oil and sugar. Caramelized pork belly is a typical Asian dish.

Vietnamese Braised Pork Belly with Shrimp step by step

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..

I also like the Japanese counterpart. I think this is where I got the idea of using honey instead of sugar. In a dry saucepan, melt sugar on high heat until it becomes golden brown but not candied. Immediately, add pork belly pieces, onions, pepper, and garlic. Stir to get a golden color on the meat.