Vietnamese

Tôm Rang Thịt Ba Chỉ (Shrimp and Pork Belly Stir-fry)

Name: Tôm Rang Thịt Ba Chỉ (Shrimp and Pork Belly Stir-fry)
Total time: 30 min
Yield: 3 servings
Cuisine: Vietnamese
Ingredients: 1/2 lb pork belly, cut into thin bite-sized strips; 1/2 lb medium shrimp, head-on or tail-on preferred; 2 tbsp sugar; 2 tbsp fish sauce; 1 tbsp minced garlic; 1 tbsp minced shallot; 1/2 tsp black pepper; 2 scallions, cut into 2-inch pieces

A savory, slightly sweet caramelized dish of shrimp and pork belly.

30 minutes

Serves 3

Main

Contains common allergens

Fish Seafood Shellfish

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Instructions

6 steps

1
Prepare Shrimp: Trim the sharp points off the shrimp heads and legs, but leave the shells on for maximum flavor and crunch.

2
Render Pork Fat: Heat a wok or pan over medium heat. Add the pork belly strips without any oil. Cook slowly until the fat renders out and the edges of the pork become golden and crispy.
3
Caramelize: Push the pork to the side. Add sugar to the rendered fat in the center of the pan. Stir until the sugar melts and turns a dark caramel color.
4
Stir-fry: Add the minced garlic and shallot, stirring quickly. Immediately add the shrimp. Increase heat to high and stir-fry until the shrimp shells turn bright orange.
5
Season and Glaze: Pour in the fish sauce and black pepper. Toss everything together vigorously. Let the liquid bubble and reduce until it forms a thick, sticky, savory-sweet glaze that coats the shrimp and pork.
6
Finish: Toss in the scallion pieces, cook for 30 seconds until wilted, and remove from heat. Serve immediately with a large bowl of steamed rice.

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