Tôm Rang Thịt (Classic Vietnamese Caramelized Shrimp and Pork Belly)
Món truyền thống · Vietnamese
A quintessential Vietnamese comfort dish featuring succulent shrimp and tender pork belly caramelized in a savory-sweet sauce with aromatic garlic and shallots. Served with steamed rice.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Shrimp1 lb, peeled and deveined
- Pork Belly8 oz, cut into 1-inch cubes
- Shallots2, minced
- Garlic4 cloves, minced
- Fish Sauce3 tbsp
- Sugar2 tbsp
- Water2 tbsp
- Vegetable Oil1 tbsp
- Black Pepper1/2 tsp
- Salt1/4 tsp
- Cilantrofor garnish
- Chili Peppersfor garnish, sliced
Các bước
- 1
In a small bowl, whisk together fish sauce and sugar until sugar is dissolved. Set aside.
- 2
Heat vegetable oil in a wok or large skillet over medium-high heat. Add pork belly and cook until browned and slightly crispy, about 5-7 minutes. Remove pork belly and set aside, leaving rendered fat in the pan.
- 3
Add minced shallots and garlic to the pan. Sauté until fragrant, about 1-2 minutes.
- 4
Return the pork belly to the pan. Add the shrimp and cook for 1-2 minutes until they start to turn pink.
- 5
Pour the fish sauce and sugar mixture over the shrimp and pork. Add water, salt, and black pepper. Stir well to coat everything.
- 6
Bring to a simmer and cook, stirring occasionally, until the sauce thickens and caramelizes, coating the shrimp and pork, about 5-8 minutes.
- 7
Garnish with fresh cilantro and sliced chili peppers before serving.
