Braised shrimp paste with pork is a rustic dish, full of traditional Vietnamese flavors, especially popular in the Northern regions. This dish combines the strong aroma of shrimp paste with the fatty goodness of pork, creating an unforgettable taste.
Here is a simple way to make braised shrimp paste with pork, ensuring a delicious family meal:
Braised Shrimp Paste with Pork
Ingredients:
300g pork belly (or pork shoulder)
2-3 tablespoons shrimp paste
1 bulb of shallot
1 bulb of garlic
1-2 chili peppers (adjust to taste)
1 tablespoon sugar
1 tablespoon cooking oil
A dash of fish sauce, pepper, and seasoning powder
Instructions:
Prepare the ingredients:
For the pork, choose fresh belly or shoulder cuts with a good mix of lean meat and fat to prevent dryness. Rinse the pork, pat it dry, and then chop, mince, or grind it according to your preference.
Peel and mince the shallot and garlic. Thinly slice the chili peppers.
For the shrimp paste, opt for one made from fresh shrimp, characterized by its deep red color and distinct aroma. This will ensure the best flavor when braised with pork.
Sauté the pork:
Heat a pan over medium heat and add a little cooking oil. Once the oil is hot, add the minced shallot and garlic, sautéing until golden and fragrant. Take care not to burn them.
Next, put the minced pork into the pan and stir continuously to prevent sticking. Sauté the pork over medium heat until it turns opaque and starts to release its fat. If the pork seems dry, add a small amount of water to keep it moist and prevent burning.
Braise the shrimp paste:
When the pork has turned opaque, add the shrimp paste to the pan and mix thoroughly. Adjust the amount of shrimp paste to suit your family’s taste, being careful not to make it too salty.
Add sugar, along with a little seasoning powder and fish sauce, to balance the flavors. If you enjoy spicy food, this is the moment to add the chili peppers.
Continue to stir the mixture of pork and shrimp paste over low heat for about 10-15 minutes, until the meat absorbs the seasonings, and the shrimp paste thickens and turns a glossy reddish-brown.
Serving suggestions:
Braised shrimp paste with pork goes well with white rice, rice noodles, or sticky rice. It is best enjoyed while still hot, as this allows you to fully appreciate the robust aroma and rich flavors of the dish.
You can store any leftovers in an airtight container and refrigerate for up to 1-2 weeks. Simply reheat and serve when desired.
Notes:
Adjust the amount of shrimp paste to suit your family’s preference for saltiness. If you like it stronger, add more, but reduce the amount if you prefer a milder taste.
For more tender meat and thoroughly infused flavors, take your time and braise the shrimp paste over low heat for a longer period.
With its simple preparation, braised shrimp paste with pork is an easy-to-make delicacy that your family will surely enjoy. It is not only nutritious but also embodies the essence of Vietnamese culinary culture, making it an ideal comfort food for chilly winter days.
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