Asian•gourmet

Thịt Kho Mắm Ruốc (Pork with Shrimp Paste)

Thịt Kho Mắm Ruốc has crispy succulent pork fried with lemongrass, garlic and shallots. The robust flavors will leave you craving for more!

Ingredients

Quantities are shown as originally provided.

1 kg / 2.2 lb pork belly ((cut into small pieces))
230 g / 0.5 lb lemongrass ((finely chopped))
3 cloves garlic ((finely chopped))
2 chili ((optional; finely chopped))
2 red shallot ((finely chopped))
25 g / 0.06 lb ginger ((finely chopped))
1 tbsp chicken bouillon powder
1/2 US cup oil ((only use if the pork doesn't release enough oil))
6 tbsp shrimp paste (mắm ruốc) ((or to taste; we get it from the Asian supermarket))
4 tbsp sugar ((or to taste))

1
Heat up a wok or pan and cook the meat on medium-high heat with the chicken bouillon powder for 15 minutes or until the pieces become golden and crispy.Transfer onto a plate for later, keeping the oil in the wok.
2
Bring the heat to medium and pour the lemongrass, chili, garlic, ginger and shallots. Cook for 2 minutes or until brown.Note: The ingredients list includes oil for you to add more if you find that it's too dry. If the pork released enough oil for your preference, just stick with that.
3
Add the shrimp paste in and stir until well combined for 3 minutes.
4
Turn the heat up to high and add the pork back in. Stir everything together for 5 minutes.
5
Serve everything immediately with a side of freshly sliced cucumbers and hot rice!