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Best Vietnamese Caramelized Pork with Fermented Shrimp Paste (Thịt Kho Mắm Ruốc)

Recipe by Bà Nội Tuyet
Print Recipe
Prep Time 15 mins
Cook Time 15 mins

Equipment

  • Rice Cooker or small pot (depending on you cook your rice)
  • Cutting board
  • Knife
  • Large skillet with lid
  • Wooden Spatula
  • Chopsticks

Ingredients
  

  • 1.5 lbs Pork Belly
  • 1 tsp Salt
  • 1 tbsp Shallots, minced
  • 3 tbsp Lemongrass, minced
  • 1 tbsp Garlic, minced
  • 3 tbsp Granulated sugar
  • 1 tbsp Fermented Shrimp Paste
  • 2 tsp Black Pepper
  • 1-2 Thai Peppers, chopped (Optional)
  • Steamed rice
  • Cucumbers, sliced

Instructions
 

  • Cook Rice
    Cook rice now. It's the worst when your main dish is complete, but you're waiting on your rice to cook.
  • Clean Pork
    Sprinkle salt onto your pork and rub for 1-2 mins. Rinse under cool running water until salt is removed.
  • Slice Pork
    Slice the pork into 1/2 inch stripes.
  • Stir-Fry Pork
    Heat skillet on medium high heat and add oil. Stir fry lemongrass and shallots until fragrant. Add the garlic approximately 15 seconds before adding pork. Add the pork and stir fry for 2 minutes.
  • Caramelize
    Add sugar and caramelize the pork. This can take up to 5-7 minutes to occur.
  • Shimmer with Shrimp Paste
    Add the shrimp paste and approximately 2-3 tablespoons of hot water. Stir until dissolved and reduce heat to low. Cover skillet with a lid and allow the pork to shimmer for 6-8 minutes until pork is fully cooked. Check on pork about half way through and stir.
  • Plate & Enjoy
    Add black pepper and Thai chili peppers (optional). Plate your freshly cooked pork and serve with rice and cucumbers.