Tôm Rang Thịt Kho Tàu Style (Caramelized Shrimp and Pork Belly with Coconut Water)
80% chuẩn vị · Vietnamese
A richer, more complex variation of Tôm Rang Thịt, inspired by the braising techniques of Thịt Kho Tàu. Uses coconut water for a deeper caramelization and a hint of sweetness, along with traditional aromatics.
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 Belly10 oz, cut into 1-inch cubes
- Shallots3, minced
- Garlic5 cloves, minced
- Fish Sauce4 tbsp
- Sugar3 tbsp
- Coconut Water1/2 cup
- Water1/4 cup
- Vegetable Oil1 tbsp
- Black Pepper1 tsp, freshly ground
- Salt1/4 tsp
- Cilantrofor garnish
Các bước
- 1
In a small bowl, combine fish sauce, sugar, coconut water, and 1/4 cup water. Stir until sugar is dissolved. Set aside.
- 2
Heat vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add pork belly and cook until browned on all sides, about 7-10 minutes. Remove pork belly and set aside.
- 3
Add minced shallots and garlic to the pot. Sauté until fragrant, about 2 minutes.
- 4
Return the pork belly to the pot. Pour the prepared sauce mixture over the pork. Add salt and half of the black pepper.
- 5
Bring to a simmer, then reduce heat to low, cover, and braise for 30 minutes, or until pork is tender.
- 6
Add the shrimp to the pot. Stir gently to combine with the pork and sauce. Cook for 3-5 minutes, or until shrimp are pink and cooked through. The sauce should thicken and caramelize.
- 7
Stir in the remaining black pepper. Garnish with cilantro before serving.
