How to cook caramelized shrimp and pork

This recipe serves about 4 to 5 people, takes approximately 35 minutes to prepare, and provides around 1,058 calories in total.

Ingredients

- 400 grams shrimp

- 200 grams pork belly

- 2-3 shallots

- 1 bunch of scallion

- Spices: fish sauce, salt, sugar, stock powder, pepper, chili (optional)

Instructions

1. Preparation

- Prepare the shrimp by trimming off the antennae, removing the vein from the back. Wash and drain.

The shrimp heads can be removed for easy consumption later. Photo by VnExpress/Bui Thuy

- Cut the pork belly into bite-sized pieces.

- Avoid marinating the shrimp and meat in advance, as the salt may cause them to release more water during the cooking process.

The pork belly is the best choice of meat due to its balance of lean meat and fat. Photo by VnExpress/Bui Thuy

- Wash the scallions and cut them into 3 centimeters pieces.

- Peel and chop the shallots into small pieces, and slice the chili peppers (optional).

Chopped scallions and chili peppers add vibrant colors to the dish. Photo by VnExpress/Bui Thuy

2. Cooking process

- In a pan, heat a small amount of cooking oil.

- Add the pork belly and stir-fry until the edges are browned and the fat is rendered.

- Remove the meat and set aside, leave about 2-3 tablespoons of fat in the pan.

Pork belly with slightly burned egdes. Photo by VnExpress/Bui Thuy

- For the first round of stir-frying the shrimp, ensure the pan is hot before adding the shrimp.

- Stir continuously until the shrimp shells turn lightly red and crispy.

- Avoid adding salt or fish sauce at this stage to prevent the shrimp from becoming watery.

Sauteing the shrimp with pork fat lends them a glossy appearance. Photo by VnExpress/Bui Thuy

- Once the shrimp is crispy, remove them from the pan.

- Add the pork belly and shallots to the pan and stir-fry together once more.

- Add the shrimp back into the pan. Mix well.

- Add 1 tablespoon of sugar and 1 tablespoon of water to the pan, then continue cooking until the water begins to evaporate.

- Add 2 tablespoons of fish sauce, 1/2 tablespoon of stock powder, and 1/2 tablespoon of pepper.

- Add the chopped scallions, stir, and turn off the heat.

3. Final product

Scallions are added at the end to keep their green color and texture intact. Photo by VnExpress/Bui Thuy

The dish should feature crispy shrimp and savory pork belly, complemented by a rich flavor that strikes a balance between sweetness and saltiness.