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Recipe

Vietnamese Stir-Fried Shrimp & Pork Belly

— • — • Vietnamese

Orphaned recipes

Quick Vietnamese stir-fry pairing shrimp and pork belly seasoned with fish sauce, sugar, shallots, and spices.

Source: cookpad.com
Vietnamese Stir-Fried Shrimp & Pork Belly image 1
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Ingredients

Main

  • 680g pork belly
  • 454g shrimp(small, head-on; small shrimp (51-60) recommended)
  • 1 pc shallot(large, minced)
  • 1 tsp black peppercorns
  • 2 1/2 tbsp sugar
  • 1 1/2 tbsp fish sauce
  • 1 tsp chicken bouillon
  • 1/4 tsp msg
  • 1 tsp ground black pepper
  • 1 tsp paprika
  • neutral cooking oil(as needed)

Instructions

Main

  1. Rub and wash pork belly with salt and vinegar, rinse with water, pat dry with paper towels, and slice into small chunks. Optional: prep shrimp by removing eyes and head needles; leave shell and head on.
  2. Start by searing the pork belly until lightly browned. Add 1/2 cup water and simmer over medium heat until the water evaporates and fat renders out.
  3. When pork starts to brown, add black peppercorns and minced shallots and stir-fry until fragrant. Add sugar, fish sauce, chicken bouillon, MSG, ground black pepper, paprika, and the shrimp.
  4. Sauté until ingredients are evenly coated and seasoned, cover and simmer on low for about 8 minutes, stirring occasionally. Uncover and sauté until sauce is reduced and glazed. Serve hot.

Tips

  • Rub pork with salt and vinegar, rinse, and thoroughly pat dry before slicing.
  • Sear pork first, add 1/2 cup water to simmer then reduce until water evaporates.
  • Serve hot with steamed rice; reduce sauce until glossy to cling to pork and shrimp.

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