Braised Pork Belly with Dried Shrimp (Thịt Ba Chỉ Rim Tôm Khô)
Imagine you’ve just come home after a long day at work. You didn’t have time to stop by the market, but you still want to cook and enjoy a meal at home. There’s not much left in the fridge – just some pork belly and a few green onions. Oh, and as you dig through a drawer, you find a packet of dried shrimp that’s been tucked away.
You’re in luck! These simple ingredients are all you need to whip up a hearty meal that your partner and kids will love. With just pork belly, dried shrimp, and green onions, you can make Braised Pork Belly with Dried Shrimp in about 30 minutes. The pork turns out tender and rich, while the shrimp adds a chewy texture and bold flavour. The fresh green onions will brighten up the dish, adding a burst of colour and a fresh aroma. Pair it with some hot steamed rice, and you’ve got yourself a simple yet flavour-packed dinner that’s hard to beat.
This dish is almost foolproof and perfect for busy nights when you’re short on time or ingredients. Keep this recipe handy for those moments when you want something quick, easy, and incredibly satisfying!
Recipe for Braised Pork Belly with Dried Shrimp (Thịt Ba Chỉ Rim Tôm Khô)
Equipment
- 1 medium nonstick skillet
Ingredients
- 400 grams pork belly
- 75 grams dried shrimp
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped shallots
- 2 green onions
For seasoning:
- 2 tablespoons oyster sauce
- 2 tablespoons fish sauce
- 1 teaspoon sugar
- 1 teaspoon ground black pepper
- A pinch of MSG (or chicken bouillon powder)
Instructions
- Prepare the Ingredients:Slice the pork belly into bite-sized pieces.In a mixing bowl, add the pork belly along with 2 tablespoons fish sauce, 2 tablespoons oyster sauce, 1 teaspoon sugar, 1 teaspoon ground black pepper, and a pinch of MSG (or chicken bouillon powder). Thoroughly mix the ingredients, ensuring every piece of pork is evenly coated with the marinade. Let it sit for at least 10 minutes to allow the flavours to penetrate the meat.Chop the green onions into small pieces and set them aside.Place the dried shrimp in a small bowl and cover with warm water. Allow the shrimp to soak for about 5 minutes until they become soft and rehydrated. Drain the shrimp thoroughly and set them aside for the next step.
- Cook:Heat 1-2 tablespoons of cooking oil in a medium nonstick skillet over medium heat. Add 1 tablespoon of sugar, and let it melt slowly, stirring occasionally. Continue cooking until the sugar turns into a golden amber colour, creating a light caramel base for the dish.Once the sugar has caramelized, add the finely chopped garlic and shallots to the skillet. Stir-fry them for about 30 seconds or until they release a fragrant aroma and begin to turn slightly golden.Turn the heat up to high and add the marinated pork belly to the skillet. Immediately follow with the rehydrated dried shrimp. Stir well, making sure to coat the pork and shrimp in the caramelized mixture and aromatics, allowing the flavours to combine.As the pork and shrimp begin to cook, lower the heat to medium. Continue to stir occasionally, letting the ingredients simmer. Taste the dish at this stage, and if needed, adjust the seasoning by adding a little more fish sauce or salt.Let the dish cook until the pork is tender, and the shrimp have absorbed the flavours. Once done, turn off the heat and sprinkle the chopped green onions on top, letting their fresh aroma finish off the dish.
- Serve:Transfer the braised pork belly and dried shrimp to a serving plate. This rich, savoury dish pairs perfectly with hot steamed rice, making it a comforting and flavourful meal that’s sure to be enjoyed by the whole family.