Caramelized Pork Belly And Shrimp With Spicy Fish Sauce Recipes

CARAMELIZED PORK BELLY AND SHRIMP WITH SPICY FISH SAUCE

Steps:

• Sauce Whisk all ingredients in small bowl. Let stand at room temp for at least 30 min up to 2 hours Pork Belly and Shrimp Sprinkle sugar over bottom of heavy large skillet NOT nonstick. Place over med heat and cook without stirring until sugar melts, them caramelizes to medium golden color, occasionally swirling pan, about 7 min. Arrange pork belly strips in caramel in single layer. Pour 1/2 C water over. Cook until water evaporates, turning pork occcasionally, 12-14 min. Add 1/2 c more water. Cook until water evaporates again, turning pork occasionally, 12-14 min. Add 1/2 cup water 1 more time. Cook until pork is tender, deep brown, and crisp and water has evaporated again. Remove skillet from heat. Remove pork to plate. Cut eaqchy strip in 1/2 crosswise. Sprinkle lightly w/ salt and generously w/ pepper. Return skillet w/ drippings to med-high heat. Add srhimp, saute until golden turning once, about 2 min. Return pork to skillet. Toss until shrimp are just opaque in center, about 1 min. Mound on plattr. Sprinkle with onions and cilantro. Serve w/ rice and sauce

CARAMELIZED PORK BELLY- THIT KHO TAU

Steps:

• Bring 2-3 quarts of water boiling on high, enough to fully submerge the pork. Add about 1 teaspoon of salt and the pork to water for 2-3 minutes just to clean it. Drain then rinse the pork under running water until the water is clear.
• Heat sugar in a large wok or pot over medium heat, continuously stirring until it melts and caramelizes into a light brown syrup. Burns easily so keep a close eye and be careful to not let it get candied.
• As soon as sugar reaches the nice amber color, immediately add pork and increase heat to high. Cook and stir to render some of the pork fat, 3 to 5 minutes.
• Add fish sauce, soy sauce, salt, and black pepper; stir to evenly coat pork and allow it to get the color on the meat.
• Stir shallots and garlic into the wok.
• Pour in coconut water and bring to a boil. Liquid should just cover the pork.
• Reduce heat to low, and simmer, covered, until pork is tender, about 1 hour. Slowly stir and check about every 20 minutes while the pork is simmering to make sure that the liquid doesn't evaporate too much. Add water a little at a time if sauce seems to be drying out.
• Remove cover, add hard-boiled eggs. Continue simmering for about 30-40 minutes with the lid off to allow the liquid to reduce into a nice concentrated sauce, stirring occasionally to prevent meat from drying.
• Remove from the heat and let stand, about 10 minutes. Skim the fat from the surface of the dish.
• Top with green onions for garnish.