Tôm Rim Thịt (Caramelized Shrimp and Pork Belly)
Món truyền thống · Vietnamese
A classic Vietnamese dish featuring succulent shrimp and tender pork belly simmered in a rich, savory, and slightly sweet caramel sauce. This dish is a staple in Vietnamese home cooking, known for its deep flavors and comforting aroma.
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
- Shrimp500g, peeled and deveined
- Pork belly300g, cut into 1-inch cubes
- Fish sauce3 tablespoons
- Sugar2 tablespoons
- Shallots2, minced
- Garlic3 cloves, minced
- Black pepper1 teaspoon
- Water1/4 cup
- Vegetable oil1 tablespoon
- Scallions2, chopped for garnish
Các bước
- 1
In a bowl, marinate the shrimp with 1 tablespoon of fish sauce and 1/2 teaspoon of black pepper. Set aside.
- 2
In a separate bowl, marinate the pork belly with 1 tablespoon of fish sauce and 1/2 teaspoon of black pepper. Set aside.
- 3
Heat vegetable oil in a pot or deep skillet over medium-high heat. Add minced shallots and garlic, sauté until fragrant.
- 4
Add the marinated pork belly to the pot and sear until lightly browned on all sides.
- 5
Sprinkle the sugar over the pork belly and stir. Cook until the sugar melts and caramelizes, coating the pork.
- 6
Add the remaining 1 tablespoon of fish sauce and the water. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the pork is tender.
- 7
Add the marinated shrimp to the pot. Stir gently to combine with the pork and sauce. Cook for 3-5 minutes, or until the shrimp turn pink and are cooked through.
- 8
Continue to simmer uncovered for a few more minutes, allowing the sauce to thicken and coat the shrimp and pork.
- 9
Adjust seasoning if needed. Serve hot, garnished with chopped scallions and a sprinkle of black pepper.
