Caramelized Pork Belly and Shrimp / Thịt Kho Tôm
Discover the authentic flavors of Vietnam with this Thịt Kho Tôm recipe! Tender caramelized pork with shrimp makes for the perfect family meal!
- Prep time
- 30 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lbs Pork Belly
- 1 lb Shrimp
- 1/2 cup Sugar
- 1 tbsp Minced Shallot
- 1 tbsp Minced Garlic
- 1/4 cup Fish Sauce
- 12 oz Can Coco Rico
- 4 Thai Chili
- 1 tsp Black Pepper
- Green Onions
- Thai Chili
- Black Pepper
Instructions
- 1
Partially freeze pork belly 1 hour before cooking to firm up the meat and make it easier to slice. Cut pork belly into 1/2inch bite-size pieces
- 2
Soak shrimp in cold water, rinse thoroughly, and drain. Put pork and shrimp to the side while we make our sauce
- 3
To make our nước màu/caramel, add half a cup of sugar to a pot on medium-low. Stir occasionally until sugar turns a dark amber color. Make sure to slowly melt the sugar without burning
- 4
Brown pork belly in caramel, then add minced shallots, and minced garlic and season with fish sauce and black pepper
- 5
Add in one whole can of Coco Rico, bring it up to a boil, reduce the heat and let it simmer covered for 30-60 minutes, depending on the thickness of the pork. Simmer until fork tender
- 6
Add drained shrimp, Thai chili, and black pepper. Bring back up to a boil and simmer for another five minutes. Make any final adjustments to seasoning
- 7
Serve over rice and garnish with green onions, Thai chili, and black pepper