Thịt Rang Mắm Tép (Classic Pork with Fermented Shrimp Paste)
Món truyền thống · Vietnamese
A quintessential Vietnamese comfort dish featuring tender pork belly caramelized with the pungent, savory flavor of mắm tép (fermented freshwater shrimp paste). This classic version emphasizes the rich umami of the shrimp paste and the sweetness of the pork.
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Nguyên liệu
- Pork belly500g
- Mắm tép (fermented freshwater shrimp paste)3 tablespoons
- Shallots3 large
- Garlic4 cloves
- Sugar1 tablespoon
- Vegetable oil2 tablespoons
- Water2 tablespoons
- Saltto taste
- Black pepperto taste
- Fresh cilantrofor garnish
- Red chiliesfor garnish
Các bước
- 1
Slice pork belly into thin, bite-sized pieces.
- 2
Finely mince shallots and garlic.
- 3
In a bowl, combine mắm tép, sugar, and water. Stir until sugar dissolves.
- 4
Heat vegetable oil in a wok or large skillet over medium-high heat. Add minced shallots and garlic, sauté until fragrant.
- 5
Add pork belly to the wok. Stir-fry until the pork is lightly browned and rendered.
- 6
Pour the mắm tép mixture over the pork. Stir well to coat. Continue to cook, stirring occasionally, until the sauce thickens and caramelizes, coating the pork evenly. This should take about 10-15 minutes.
- 7
Season with salt and black pepper to taste, if needed. Be mindful of the saltiness of mắm tép.
- 8
Serve hot, garnished with fresh cilantro and sliced red chilies.
