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Shrimp braised with pork belly in Western style
The shiny red shrimp is crispy, the pork belly is fatty, fragrant with coconut milk, and has a harmonious sweet and salty taste. This is a rustic dish of many people in the Western region.
Ingredient
( 8 )
- 300 grams of copper shrimp
- 200 gr pork belly (pork belly)
- 50 ml coconut milk
- 4 cloves of garlic
- 2 dried onions
- 1 handful of green onions
- Spices: Salt, sugar, seasoning powder, pepper
- Cashew oil
Making
- Select the fresh type of shrimp with signs such as transparent and firm shell, straight body, curled tail and jumping. When buying shrimp, cut off the antennae, soak in diluted salt water, wash and drain. Wash the pork belly and cut it into pieces.
- Scallions washed, chopped. Dried onions and garlic are peeled and chopped. Remove seeds and slice chili. Cashew oil adds color to many Southern dishes. Coconut milk adds richness and creates a unique flavor of the Mekong Delta.
- Heat the pan, add the pork belly and stir well until the edges are browned and the fat has reduced. Scoop out the meat and set aside, pour off the fat, leaving only two tablespoons of fried shrimp.
- Put the shrimp in the pan where the meat was roasted, stir well until the shrimp is drained and the shell turns pink and red.
- Pour the roasted pork belly into the shrimp pan and continue to stir well so that the secreted fat blends into the shrimp. When the water is completely drained, add a tablespoon of sugar and 2 – 3 tablespoons of fish sauce and stir well over low-medium heat. At this time, sugar and fish sauce blend together and turn the cockroach wings a beautiful brown color, including the shrimp and meat. Adjust seasoning to taste. Finally, add sliced lemon leaves, chili and sprinkle a little pepper to enhance the aroma.
- Finished product requirements: Crispy dry shrimp, reddish brown skin mixed with fatty pork belly, rich in sweet and salty flavor.
Attention:
- Do not marinate shrimp and pork with fish sauce or salt because when roasting, the salty taste causes the food to release water and take a long time to dry.
- With the Northern fried shrimp and pork belly dish, we often add dried onions and lemon leaves. With the Southern pork belly dish, the typical spices are garlic, coconut milk, and green onions. Adjust accordingly depending on taste.
- Shrimp and pork belly should be roasted twice over fire to help the dish have a beautiful color and round flavor.
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Shrimp braised with pork belly in Western style
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