Steamed Lemongrass Pork With Shrimp Paste
This melt-in-your-mouth Steamed Lemongrass Pork With Shrimp Paste is perfect for every meal. Steamed to perfection, the lemongrass and shrimp paste add an extra dimension!
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 750 g / 1.65 lb pork belly
- 5 stalks lemongrass ((finely chopped))
- 3 cloves garlic ((finely chopped))
- 4 tsp fine shrimp sauce ((or to taste; we get it from the local Asian supermarket))
- 1 tbsp chicken bouillon powder
- 1 tbsp sugar ((or to taste))
- 1 tbsp cooking oil
- 1 chili ((optional; finely chopped))
Instructions
- 1
Use a sharp knife to remove the outer skin of the pork belly. Make a slit between the meat and the skin, grab a hold of the skin and run the knife between the two parts, pulling the skin toward you as you separate the flesh from skin.
- 2
If your pork belly comes with bone, remove it by slicing across from just under the bone. Hold the pork still with one hand (bone side up), turn the blade to the side and cut from right to left until the bone is detached.
- 3
Set up the steamer.
- 4
Meanwhile, cut the meat into 1 cm x 1/2 cm x 2 cm (1/2" x 1/4" x 1") chunks.
- 5
Put the meat, lemongrass, chili, shrimp paste, sugar and chicken bouillon powder onto a steam-safe dish.
- 6
Mix all the contents well.
- 7
When the water is boiling on a high heat, put the dish into the steamer for 1 hour, then serve hot with rice!