Description
A quick and easy Vietnamese classic made with pork and shrimp in a sweet and savory fish sauce glaze. This version uses dark brown sugar as a shortcut instead of the traditional method of caramelizing sugar. Serve with hot steamed rice for a complete meal.
Ingredients
Units
Scale
- 1 tablespoon neutral oil
- 1 lb pork belly or pork shoulder
- 1/2 lb whole small shrimp (size 50+ recommended)
- 2 1/2 tablespoons fish sauce
- 1/4 teaspoon MSG (optional)
- 2 tablespoons dark brown sugar
- 2 teaspoons ground black pepper (and a bit more for garnish)
- 1 green onion (thinly sliced, white and green part separated)
- 3 garlic cloves (peel and mince, about 1 tablespoon)
- 1 small shallot (peel and mince, about 2 tablespoons)
- 1/2 cup water
- Thinly sliced red chili peppers (optional)
Instructions
- Prepare pork and shrimp: Clean the pork (1 lb) and shrimp (1/2 lb) by rubbing it with an additional tablespoon of salt, rinsing thoroughly, and draining dry. Cut the pork into bite-sized strips about 1/4″ thick. If using pork belly, ensure each strip includes layers of skin, meat, and fat. Set pork aside. To devein the shrimp, remove the dark intestinal tract if it’s still there. Use a toothpick to gently lift the vein from the back of the shrimp, sliding the toothpick under the shell to pull it out. Rinse the shrimp again to remove any leftover vein. Set the shrimp aside.
- Pan fry pork: Heat a little oil in a medium skillet over medium-high heat. Add the sliced pork in a single layer and let it cook undisturbed for about 5 minutes, or until the bottom develops a light brown crust. This adds flavor and gives the pork a head start so it finishes cooking at the same time as the shrimp later.
- Add shrimp, seasonings and aromatics: Add shrimp (1/2 lb), fish sauce (2-1/2 tbsps), MSG (1/4 tsp) if using, dark brown sugar (2 tbsps), whites of green onion, garlic (3 minced cloves/1 tbsp) and shallot (1 small bulb/2 tbsps). Mix everything together until fully incorporated and aromatics slightly toasted and fragrant (about 1 minute).
- Braise: Add water (1/2 cup) and let everything simmer on medium-low heat for about 8 minutes, uncovered. Stir occasionally so all the pieces get evenly coated in the sauce. It’s ready when most of the water has cooked off and you’re left with a thick glaze clinging to the pork and shrimp. If the mixture looks too dry or if you prefer more sauce, you can add a little more water. Just don’t add too much. You want a glaze at the end and not broth.
- Finish: Once most or all of the liquid has cooked off, garnish with the remaining green onions, chili peppers, and freshly cracked black pepper. Serve with steamed rice and a side of soup for a complete Vietnamese meal.
- Prep Time: 5 minutes
- Cook Time: 14 minutes
- Category: side dish
- Method: stove top
- Cuisine: Asian, Vietnamese