Tom Rang Thit Ba Chi Caramelized Shrimp Pork Bellly

By stancec44

Cooks note: A leaner cut of pork such as thigh with skin on can be substituted. Some prefer the pork to be almost crispy on verge of burnt, if so, simply extend the the cooking time of the pork before adding shrimp. Peeled shrimp can be used, but add near the very end as it would take least time to cook. By the end of cooking, the liquid will be nearly completely reduced. If you like a little sauce, add another 1/4 cup water at the end and deglaze the pan, and season as needed.

Ingredients

• 1/2 lb pork belly, about 1 inch wide and thinly sliced
• 1/2 tbs fish sauce
• 1/2 tbs sugar
• 1 shallot, minced
• 1/2 cup water
• 1/2 lb medium sized shrimp, shell on
• fresh ground pepper
• Serve over cooked rice or with pickled mustard greens

Preparation

Step 1

Freeze the pork belly for about 10 minutes for easier slicing. Make a quick marinade of pork, fish sauce and sugar and mix well. In nonstick skillet under medium heat, add minced shallots and pork belly stirring occasionally until meat is slightly browned and decreased in volume from rendering of fat, about 7-8 minutes (at this point you may discard any rendered fat if you wish). Add 1/2 cup water and allow the pork to simmer covered, thickening and reducing the sauce another 6-7 minutes. Add the shrimp and continue to sautee mixture until pork and shrimp are both caramelized, about another 6-7 minutes. Adjust seasoning to taste with fish sauce and sugar, if needed.

Finish with generous amount of freshly cracked pepper. Enjoy with steaming hot rice, side of pickled mustard greens, and home style soup.