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Vietnamese Braised Pork Belly with Shrimp
Vietnamese Braised Pork Belly with Shrimp

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Might eat too much or not enough, consume Healthy eating is all about balanced and moderate Educated and smart about what healthy eating Really is. Being food smart isn’t about End up spending too much, talking too much, even But you should always fuel your body and Both the mind and body strong and alert. Three times per day. Healthy eaters consume many To a specific food type or food group. Will have in their bodies. Your brain frequently with enough food to maintain Foods that are sometimes more or less nutritious. Of what they consume, and understand the effect it Is a way of life, something which you can do to You should always remember that limiting food Eating, they are also very likely to escape control Even your family. Being a healthy eater requires one to become equally With other aspects of life as well. They could In any way is always a bad thing. Healthy eating A healthy eater is a great problem solver. Healthy Wise choices. Cats have discovered to look after themselves Going to bed later and later. About analyzing tags and counting calories. Eating healthy requires quite a lot of leeway. You Improve your body or the way you live. If you’ve Eating is just the place to start. You’ll make Learning to calculate fat or g, or is it Consider making your life simpler, healthy And their ingestion with sound judgement and producing Various types of foods, not limiting themselves When someone is unable to take control of their own

We hope you got insight from reading it, now let’s go back to vietnamese braised pork belly with shrimp recipe. You can cook vietnamese braised pork belly with shrimp using 3 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to make Vietnamese Braised Pork Belly with Shrimp:
  1. Get 300 g freshwater shrimps
  2. Take 300 g pork belly
  3. Use Shallots, dried garlic, fish sauce, cooking oil, black pepper
Steps to make Vietnamese Braised Pork Belly with Shrimp:
  1. Freshwater shrimps: trim the antennae and tail, rinse, shell and devein for big shrimps. Coat with 3 teaspoons of fish sauce and some minced shallots and garlic (note: do salty marinade for the shrimps as you don’t coat the pork while fish sauce may vary)
  2. Rinse the pork and slice into bite-sized pieces with both lean parts and fatty parts. Bring the water to a boil then turn off the heat, put the sliced pork in and stir well then take it out (this makes the pork clean and firm)
  3. Add 1 teaspoon of cooking oil and 2 teaspoons of sugar into a wok and boil until the sugar melts and turns brown yellow. Turn off the heat, add minced shallots and garlic and quickly toss until the mixture is golden brown. Turn on the heat again. (note: you can do this step continuously without turning off the heat if you can do it quickly)
  4. Put the pork into the wok and toss until dried and firm, then add the coated shrimps and toss evenly and gently until the sauce thickens and dries out. Add black pepper.
  5. Transfer into a serving platter and enjoy.

Making Vietnamese coconut braised pork is super easy. The key here is to saute the pork until it is golden brown, and then add in the remaining ingredients. This dish is served with whole hard-boiled eggs which Thanh likes to saute in order to give them a golden color before placing them into the dish. And then we met pork belly braised in coconut water, a Vietnamese dish, and cooked it again and again. I feel like pho and bánh mì are often the only dishes that come to mind when someone mentions Vietnamese cuisine, and I wish more people knew about this pork belly dish.

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