Hey everyone, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, vietnamese braised pork belly with shrimp. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Vietnamese Braised Pork Belly with Shrimp is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Vietnamese Braised Pork Belly with Shrimp is something that I have loved my entire life. They are fine and they look wonderful.
Vietnamese Caramelized Pork Belly with Fermented Shrimp Paste Recipe. Vietnamese caramelized and braised pork belly with eggs, or Thit Kho Tau, is a traditional everyday Vietnamese dish. It consists of large chunks of pork belly and boiled eggs slowly braised in coconut juice.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have vietnamese braised pork belly with shrimp using 3 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Vietnamese Braised Pork Belly with Shrimp:
- Make ready 300 g freshwater shrimps
- Prepare 300 g pork belly
- Take Shallots, dried garlic, fish sauce, cooking oil, black pepper
Add the pork belly into the sauce and brown them on all sides. Pour the coconut water in and season with chicken bouillon powder. Tôm Rim (Vietnamese Caramelized Shrimp) - Crunchy prawns with a sticky sweet and salty glaze is the. Pork Belly Recipes Bacon Recipes Braised Pork Belly Chinese Pork Asian Pork How To Cook Pork Pork Dishes Asian Cooking Pork Ribs.
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.
Mao's Hunan Red-Braised Pork (毛氏紅燒肉). [js] Last Saturday, TS and I participated in a gathering of Vancouver bloggers and foodies for a night of Hunan. Thit Heo Kho Trung is one of my favourite home cooked dishes. What makes a dish a home cooked dish? When I eat out at Vietnamese restaurants with my parents, I would note that a lot of the dishes I love to eat and I always have at home are not on the menu. These are oven braised with a Vietnamese spice mixture, which makes them succulent and juicy, and very tender.
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