How to Cook Delicious Vietnamese Braised Pork Belly with Shrimp

Vietnamese Braised Pork Belly with Shrimp. 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. Thit Kho Tau is typically eaten with rice and pickled bean sprouts (Dua Gia) to cut through the fat.

Vietnamese Caramelized Pork Belly with Fermented Shrimp Paste Recipe. Pork Belly - Try to use pork belly for this recipe. It may seem a bit fatty but the texture from the fat is melt in the mouth Cuisine American, Chinese. You can cook Vietnamese Braised Pork Belly with Shrimp using 3 ingredients and 5 steps. Here is how you cook that.

Ingredients of Vietnamese Braised Pork Belly with Shrimp

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

Keyword braised pork belly, easy braised pork belly recipe, five spice pork belly. Previous Post: « Vietnamese Grilled Shrimp Vermicelli Noodle Bowl. A simple, delicious traditional Vietnamese staple. With just a few ingredients, this is an easy one to whip up for the whole family.

Vietnamese Braised Pork Belly with Shrimp instructions

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..

Peel the eggs and use a tooth pick to poke a few holes all around each egg. Next, rinse off your cut of pork and pat it dry with a paper towel. Vietnamese Pork Banh Mi with Caramel Pork Belly or Shoulder. Mom brought the braised pork belly, Chi Yen had a bag of fresh cilantro, Vicky (real name is Phuong) donated the tub of pate and the others completed the community meal with their donations of pickled carrots/daikon, fresh chiles and. Not all ribs are baked or grilled.