Description
Tender, bite-sized pieces of pork belly are caramelized in a savory, umami-rich fermented shrimp paste with fragrant lemongrass. It’s a quick, authentic, and incredibly flavorful dish to enjoy with steamed rice.
Ingredients
Units
Scale
- 1 1/2 lbs pork belly
- 2 tablespoons vegetable oil
- 3 tablespoons minced lemongrass
- 2 tablespoons minced shallots
- 1 tablespoon minced garlic
- 3 tablespoons granulated sugar
- 2 tablespoons fermented shrimp paste
- 1/4 teaspoon thick soy sauce (optional for color)
- 1/2 cup water
- 1 teaspoon minced Thai chili pepper (optional)
- 1/8 teaspoon ground black pepper
Instructions
- Prep and clean the pork: Rub the pork belly with 1 tablespoon of salt to remove impurities and reduce any porky odor. Rinse thoroughly under cold water, then pat completely dry with paper towels. Cut into bite-sized, pinky-width strips, making sure each piece has a balance of skin, fat, and meat.
- Toast the aromatics: In a skillet with a lid, heat vegetable oil over medium-high heat. Add lemongrass, shallots, and garlic. Stir and cook until fragrant (about 30 seconds).
- Add the pork belly: Add the pork belly to the skillet and stir to coat with the aromatics. Cook for 2 to 3 minutes.
- Season and simmer: Add sugar, shrimp paste, thick soy sauce for color and water. Reduce heat to low, cover, and cook for 15 minutes or until the pork is tender. Remove the lid and continue simmering until the sauce thickens.
- Garnish and serve: Stir in chili pepper, if using, and finish with ground black pepper. Serve with steamed white rice and a platter of fresh or boiled vegetables, such as sliced cucumber, for a complete meal.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Asian, Vietnamese