This Bon Appetite recipe from Vietnam is sure to please. It’s one of my 5 favorite meals. And, it is so easy to make that you’d not believe it’s so delicious. Many of my friends rave about this dish and ask for the recipe.
What you’ll need for the sauce:
- 5 T fish sauce
- 2 T sugar
- 1 T distilled white vinegar
- 1 red jalapeno chile, minced with seeds
- 1 large garlic clove, minced
What you’ll need for the pork belly and shrimp:
- 6 T sugar
- 1-pound slab rindless pork belly, cut lengthwise into 1/3″ thick slices, then crosswise into 5″ lengths
- 1.5 cups water, divided
- 1 pound large, uncooked shrimp, peeled, deveined with tails intact
- 2 green onions, thinly sliced into strips (optional)
- 1/4 C fresh cilantro leaves (optional)
How to make the sauce:
Whisk all ingredients in small bowl and let stand at room temp for at least 30 minutes or up to 2 hours—this is really fast and easy. Don’t skip the sauce; it goes perfectly with the rice served with the meal.
How to make the pork belly and shrimp
- Sprinkle sugar over bottom of heavy large skillet NOT nonstick—I use cast iron.
- Place the skillet over med heat and heat without stirring until sugar melts, then caramelizes to medium golden color, occasionally swirling pan, about 7 min.
- Arrange pork belly strips in caramel in single layer. Pour 1/2 C water over. Cook until water evaporates, turning pork occasionally, 12-14 min.
- Add 1/2 c more water. Cook until water evaporates again, turning pork occasionally, 12-14 min.
- Add 1/2 cup water one final time. Cook until pork is tender, deep brown, and crisp and water has evaporated again.
- Remove skillet from heat and remove pork to plate.
- Cut each pork strip in 1/2 crosswise. Sprinkle lightly w/salt and generously w/pepper.
- Return skillet w/drippings to med-high heat. Add shrimp and sauté until golden turning once, about 2 min.
- Return pork to skillet. Toss pork and shrimp until shrimp are just opaque in center, about 1 min.
- Mound on platter. Sprinkle with onions and cilantro.
- Serve w/rice and sauce. If possible, use Jasmine rice, as it has such a nice flavor.
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