Vietnamese Stir Fried Shrimp & Pork Belly | Tôm Răm Thịt Ba Rọi Recipe by Quoc Nguyen | Chef Q
Cooking Instructions 30 minutes 1 Prep: rub & wash pork belly with salt and vinegar. Rinse off with water, dry off with paper towels. Sliced into small chunks. Optional: You can prep the shrimp by cutting off shrimp eyes and head needles. Leave shell on and head on. 2 Start by searing the pork belly. Once a bit seared, add in 1/2 cup of water and simmer on medium till water evaporates. Let fat from pork belly render out and pork starts to brown a bit before adding in black pepper corn and minced shallots. Stir fry till fragrant. 3 Add in sugar, fish sauce, chicken bouillon, msg, ground black pepper, and paprika, and shrimps. Sauté till evenly coated and seasoned. Cover lid and let simmer on low for 8 minutes occasionally stirring. 4 Open lid and sauté till sauce is reduced and glazed. Enjoy! 1 Prep: rub & wash pork belly with salt and vinegar. Rinse off with water, dry off with paper towels. Sliced into small chunks. Optional: You can prep the shrimp by cutting off shrimp eyes and head needles. Leave shell on and head on. 1 Prep: rub & wash pork belly with salt and vinegar. Rinse off with water, dry off with paper towels. Sliced into small chunks. Optional: You can prep the shrimp by cutting off shrimp eyes and head needles. Leave shell on and head on. 2 Start by searing the pork belly. Once a bit seared, add in 1/2 cup of water and simmer on medium till water evaporates. Let fat from pork belly render out and pork starts to brown a bit before adding in black pepper corn and minced shallots. Stir fry till fragrant. 2 Start by searing the pork belly. Once a bit seared, add in 1/2 cup of water and simmer on medium till water evaporates. Let fat from pork belly render out and pork starts to brown a bit before adding in black pepper corn and minced shallots. Stir fry till fragrant. 3 Add in sugar, fish sauce, chicken bouillon, msg, ground black pepper, and paprika, and shrimps. Sauté till evenly coated and seasoned. Cover lid and let simmer on low for 8 minutes occasionally stirring. 3 Add in sugar, fish sauce, chicken bouillon, msg, ground black pepper, and paprika, and shrimps. Sauté till evenly coated and seasoned. Cover lid and let simmer on low for 8 minutes occasionally stirring. 4 Open lid and sauté till sauce is reduced and glazed. Enjoy! 4 Open lid and sauté till sauce is reduced and glazed. Enjoy! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Sausage & Tater Tot Casserole Whole-Wheat Walnut Raisin Muffins Easy Pickled Red Onions Hearty Home-Style Beef Stew Spicey chili oil 🌶️ Sausage & Tater Tot Casserole Whole-Wheat Walnut Raisin Muffins Easy Pickled Red Onions Hearty Home-Style Beef Stew Spicey chili oil 🌶️ Hong Kong Style French Toast Mix sprout salad Sattu chila Cucumber-Lime Refresher 🥒🍋‍🟩 California Farm Cold Gazpacho Dinner Whole-Wheat Walnut Raisin Muffins Healthy Protein Packed Mix Sprouts Salad Moringa Drink Healthy Sattu Powder Lassi Sweet Potato Gulab Jamun Hong Kong Style French Toast Mix sprout salad Sattu chila Cucumber-Lime Refresher 🥒🍋‍🟩 California Farm Cold Gazpacho Dinner Whole-Wheat Walnut Raisin Muffins Healthy Protein Packed Mix Sprouts Salad Moringa Drink Healthy Sattu Powder Lassi Sweet Potato Gulab Jamun