Cà Pháo Mắm Tôm with Crispy Pork Belly

Name: Cà Pháo Mắm Tôm with Crispy Pork Belly
Cook time: 90 min
Total time: 90 min
Yield: 4
Cuisine: Vietnamese Fusion
Ingredients: 400g Thai eggplant (cà pháo); 250g Pork belly; 80g Fermented shrimp paste (mắm tôm); 4 cloves Garlic; 2 Chili peppers; 2 tbsp Sugar; 3 tbsp Rice vinegar; 1 cup Water; 1 tbsp Salt; 1/2 tsp Black pepper; 1/2 Lime

60% chuẩn vị · Vietnamese Fusion

A creative twist on the traditional dish, this version incorporates crispy, savory pork belly alongside the pickled eggplant and shrimp paste sauce, adding a rich, textural contrast and a more substantial element.

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

Thai eggplant (cà pháo)400g
Pork belly250g
Fermented shrimp paste (mắm tôm)80g
Garlic4 cloves
Chili peppers2
Sugar2 tbsp
Rice vinegar3 tbsp
Water1 cup
Salt1 tbsp
Black pepper1/2 tsp
Lime1/2

Các bước

1
Prepare the pickled eggplant as per the traditional recipe (Steps 1-6 of the Classic Cà Pháo Mắm Tôm). Let it pickle for at least 24 hours.
2
Cut the pork belly into 1-inch cubes. Season with salt and black pepper.
3
Pan-fry the pork belly in a hot skillet over medium-high heat until golden brown and crispy on all sides. Drain on paper towels.
4
Prepare the mắm tôm dipping sauce by combining fermented shrimp paste, sugar, lime juice, and a tablespoon of water. Whisk until smooth. Add finely chopped chili.
5
Drain the pickled eggplant. Arrange the eggplant and crispy pork belly on a serving platter. Serve with the mắm tôm dipping sauce on the side.

Công thức tương tự

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