Thịt Rang Mắm Tép with Caramelized Onions and Crispy Shallots (Regional Twist)
80% chuẩn vị · Vietnamese
A flavorful variation that elevates the classic dish by incorporating deeply caramelized onions for sweetness and texture, and topping it with crispy fried shallots for an aromatic crunch. This twist adds layers of flavor and complexity.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
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Nguyên liệu
- Pork belly500g
- Mắm tép (fermented freshwater shrimp paste)3 tablespoons
- Large onions2
- Shallots1 cup, thinly sliced
- Garlic4 cloves
- Sugar1.5 tablespoons
- Vegetable oil4 tablespoons, divided
- Water2 tablespoons
- Saltto taste
- Black pepperto taste
- Fresh herbs (e.g., cilantro, mint)for garnish
Các bước
- 1
Slice pork belly into bite-sized pieces.
- 2
Thinly slice the large onions and shallots. Mince garlic.
- 3
In a bowl, combine mắm tép, 1 tablespoon sugar, and water. Stir well.
- 4
Fry the sliced shallots in 2 tablespoons of vegetable oil over medium heat until golden brown and crispy. Remove with a slotted spoon and set aside on paper towels.
- 5
In the same skillet (leaving some oil), add the sliced onions. Cook over medium-low heat, stirring occasionally, until deeply caramelized and sweet, about 20-25 minutes. Remove and set aside.
- 6
Add the remaining 2 tablespoons of vegetable oil to the skillet. Add minced garlic and sauté until fragrant.
- 7
Add pork belly to the skillet. Stir-fry until lightly browned. Add the remaining 0.5 tablespoon sugar and stir until it starts to caramelize.
- 8
Pour the mắm tép mixture over the pork. Stir well to coat. Cook until the sauce thickens and glazes the pork.
- 9
Stir in the caramelized onions. Season with salt and black pepper to taste.
- 10
Serve the pork and onion mixture, topped generously with crispy fried shallots and fresh herbs.
