Recipe of Speedy Vietnamese Braised Pork Belly with Shrimp
Hello everybody, I hope you're having an amazing day today. Today, we're going to prepare a distinctive dish, Steps to Make Homemade Vietnamese Braised Pork Belly with Shrimp. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Vietnamese Braised Pork Belly with Shrimp, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vietnamese Braised Pork Belly with Shrimp delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Vietnamese Braised Pork Belly with Shrimp is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Vietnamese Braised Pork Belly with Shrimp estimated approx 45 mins.
To get started with this recipe, we must first prepare a few components. You can have Vietnamese Braised Pork Belly with Shrimp using 3 ingredients and 5 steps. Here is how you cook it.
(Contributed by Txpk)
Ingredients and spices that need to be Make ready to make Vietnamese Braised Pork Belly with Shrimp:
- 300 g freshwater shrimps
- 300 g pork belly
- Shallots, dried garlic, fish sauce, cooking oil, black pepper
Steps to make Vietnamese Braised Pork Belly with Shrimp
- 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)
- 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)
- 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)
- 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.
- Transfer into a serving platter and enjoy.
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