Home Health & Life “A Delicious and Easy Guide to Making Shrimp Paste with Meat at...

Health & Life

“A Delicious and Easy Guide to Making Shrimp Paste with Meat at Home”

11 July, 2025

Fermented shrimp paste with braised pork is a traditional Vietnamese dish that is easier to make than you think. This dish combines the aromatic shrimp paste with fatty pork belly, resulting in a delicious and flavorful meal. Join us as we explore a detailed guide, from ingredient selection to braising techniques, to confidently showcase your culinary skills for your family.

1. Ingredients for Fermented Shrimp Paste with Braised Pork

To prepare this dish authentically, gather the following ingredients:

Fermented shrimp paste: 200g (opt for pure, deep red paste without bitterness).
Pork belly: 300g (or lean pork shoulder for less fat content).
Shallots: 3 bulbs, finely chopped.
Garlic: 2 cloves, minced.
Lemongrass: 2 stalks, finely chopped to enhance aroma.
Scallions: 2 stalks, chopped.
Seasonings: 1 tablespoon sugar, 1/2 tablespoon pepper, 2 tablespoons cooking oil, 1 tablespoon fish sauce, and chili (adjust to your preference).
Pork fat (optional): 50g for an even richer flavor.

Tip for ingredient selection: Choose high-quality shrimp paste free from impurities. If possible, source your shrimp paste from reputable suppliers to ensure the best flavor for your dish.

2. Detailed Guide to Preparing Fermented Shrimp Paste with Braised Pork

Step 1: Prepare the Ingredients

Pork belly: Rinse and parboil to remove impurities, then chop or mince according to your preference.
Fermented shrimp paste: Strain to remove sediment, retaining only the smooth paste. If the paste is too salty, soak it in warm water for about 10 minutes and drain afterward.
Shallots, garlic, and lemongrass: Peel and finely chop. Rinse and chop the scallions for garnishing.

Braising the fermented shrimp paste with pork is easy and only requires a few key ingredients.

Step 2: Braise the Fermented Shrimp Paste with Pork

Heat a pan and add 2 tablespoons of cooking oil (or pork fat) to it. Sauté the shallots, garlic, and lemongrass until fragrant.
Add the pork belly and cook over medium heat, stirring occasionally, until the meat turns pale and slightly browns.
Incorporate the fermented shrimp paste, mixing well. Season with 1 tablespoon each of sugar and fish sauce, along with a pinch of pepper to balance the saltiness.
Braise over low heat for 10-15 minutes, stirring occasionally, allowing the shrimp paste to infuse the meat and create a thick, aromatic sauce.

Step 3: Finalize the Dish

When the mixture thickens, sprinkle scallions and a pinch of pepper on top for added flavor.
Turn off the heat, let it cool down, and transfer the content to a clean glass jar. Seal the jar tightly for storage.
The secret to perfection: Braise over low heat to ensure even absorption of flavors. For a spicier kick, add chopped chilies during the braising process.

3. Tips for a Tastier Dish

Select premium shrimp paste: Opt for deep red paste with no unpleasant odor, as it significantly impacts the dish’s flavor.
Maintain a balanced ratio: Keep a 1:1 or 1:2 ratio of meat to shrimp paste to prevent excessive saltiness or greasiness.
Incorporate pork fat: The addition of pork fat enhances the richness and aroma of the dish.
Braise with care: Avoid high heat, as it can burn the paste and compromise the natural sweetness.

4. Storing Your Fermented Shrimp Paste with Braised Pork

Transfer the prepared dish to a clean glass jar and seal tightly.
Store it in the refrigerator’s cool compartment and consume within 1-2 weeks.
Always use a clean spoon when serving to prevent spoilage.

Preparing fermented shrimp paste with braised pork is not complicated. With these simple steps and tips, you can create a savory and mouthwatering dish. Using this detailed recipe and guidance, you’ll effortlessly craft a delicious jar of fermented shrimp paste with braised pork, capturing the authentic flavors of Vietnam. Get ready to impress your family with a taste of home-cooked tradition.