Cơm Cháy Kho Quẹt Tôm Thịt (Shrimp and Pork Belly Kho Quẹt)
85% chuẩn vị · Vietnamese
A flavorful variation focusing on a generous amount of both shrimp and pork belly in the Kho Quẹt sauce, creating a richer, more decadent dipping experience.
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
- Jasmine rice2 cups
- Pork belly200g
- Large shrimp200g
- Fish sauce1/2 cup
- Sugar1/4 cup
- Coconut water1/4 cup
- Shallots2 bulbs
- Garlic3 cloves
- Black pepper1 tsp
- Salt1 tsp
- Vegetable oil2 tbsp
- Wateras needed
- Cilantrofor garnish
- Red chiliesfor garnish
Các bước
- 1
Prepare and fry rice cakes as per the classic recipe. Let cool and drain.
- 2
Cut pork belly into bite-sized pieces. Peel, devein, and halve large shrimp.
- 3
Mince shallots and garlic.
- 4
In a pot, combine fish sauce, sugar, and coconut water. Stir until sugar dissolves. Add minced shallots and garlic.
- 5
Add pork belly to the sauce. Simmer for 20 minutes until tender. The sauce should start to thicken.
- 6
Add the shrimp to the pot. Cook for 5-7 minutes until shrimp are pink and cooked through. The sauce should be rich, glossy, and thick, coating the shrimp and pork.
- 7
Season with salt and pepper to taste. Serve the crispy rice cakes with the generous shrimp and pork Kho Quẹt sauce. Garnish with cilantro and chili slices.
