Carmelized Pork Belly And Shrimp With Spicy Fish Sauce Recipes

CARAMELIZED PORK BELLY (THIT KHO)

Steps:

• Slice pork belly into 1-inch pieces layered with skin, fat, and meat.
• Heat sugar in a large wok or pot over medium heat until it melts and caramelizes into a light brown syrup, about 5 minutes. Add pork and increase heat to high. Cook and stir to render some of the pork fat, 3 to 5 minutes.
• Stir shallots and garlic into the wok. Add fish sauce and black pepper; stir to evenly coat pork. Pour in coconut water and bring to a boil. Add eggs, reduce heat to low, and simmer, covered, until pork is tender, about 1 hour.
• Remove wok from the heat and let stand, about 10 minutes. Skim the fat from the surface of the dish.

VIETNAMESE CARAMELIZED SALTY PORK ( THIT KHO)

Steps:

• Wash and cut pork belly into 3/4 inch (cubed)pieces.
• In a dry saucepan, melt sugar on high heat until it becomes golden brown but not candied.
• Immediately, add pork belly pieces, onions, pepper, and garlic. Stir to get a golden color on the meat.
• Add fish sauce and water, deglaze, and bring to a boil.
• Reduce to low heat, cover and simmer for 20-30 minutes (stirring occasionally) until sauce thickens a little. Add a little more fish sauce and black pepper to taste.
• Serve over white rice.
• Note: Some vietnamese add whole hard boiled eggs (better if you fry the hard boiled eggs in a little oil until golden brown skin) along with the liquids. Adding shrimp is also delicious.

CHEF JOHN'S CARAMEL PORK BELLY

Steps:

• Preheat oven to 200 degrees F (95 degrees C).
• Lay a large sheet of aluminum foil on a flat work surface. Lay 1/2 the green parts of the green onions down in the center of the foil. Place pork belly, fattiest-side down, on top of the green onions and top pork belly with remaining 1/2 the green parts of the green onions; sprinkle with salt. Fold aluminum foil tightly around pork and green onions. Wrap pork belly again in another sheet of aluminum foil. Place wrapped pork, seam-side up, in a loaf pan.
• Cook pork belly in preheated oven for 5 1/2 hours. Turn off the oven heat and let cool in the oven for 2 hours. Remove from oven and chill in the refrigerator for 8 hours to overnight.
• Remove pork from foil and discard green onions. Cut pork into 8 pieces.
• Cook bacon in a skillet over medium heat until crisp all over, 2 to 4 minutes per side.
• Whisk brown sugar, rice vinegar, fish sauce, ginger juice, and soy sauce together in a bowl.
• Remove most of the fat from the skillet and discard. Add 1 tablespoon of the brown sugar glaze and increase heat to medium-high. Cook until pork is glazed on all sides and pieces are caramelized, about 10 minutes. Make a well in the center of the skillet and add chopped white parts of the green onion, garlic, and peppers. Saute until fragrant, about 1 minute.
• Pour water and remaining brown sugar glaze into skillet; simmer until sauce thickens, 3 to 5 minutes.

CARAMELIZED CHILI SHRIMP

Steps:

• Heat oven to 500°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray.
• In resealable 1-gallon food-storage plastic bag, mix all ingredients except shrimp and lime. Add shrimp; seal bag and shake to coat with sugar mixture. Arrange shrimp with sugar mixture in single layer in pan.
• Bake 7 to 9 minutes or until sugar is caramelized. Remove from oven. Using pancake turner, turn shrimp; squeeze juice from lime over shrimp. Place on serving platter; serve immediately.

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

CARAMELISED PORK BELLY

Steps:

• Place 2 cups water, stock, soy, ginger, star anise and pork in a large saucepan and bring to the boil. Reduc heat to low, cover and simmer for 1 1/2 hours or until the pork is tender. Remove from the heat and cool.
• Stain and reserve stock for next time (we have frozen ours). Pat the pork dry with a paper towel.
• Heat a frying pan over medium heat skin-side down or until the skin is crisp. Russ gave up and did this under the griller/broiler watching it carefully so as it didn't burn.
• Transfer to a plate and reserve the frying pan. When the pork is cool enough to handle, cut it into 1cm chunks.
• Add the palm syrup to the reserved pan and cook over medium heat for 5 minutes or until the syrup has reduced slightly. Return the pork chunks to the pan and cook turning gently for 3 minutes or until the pork is coated with the syrup.Stir through the fish sace and serve. Yum!

CARMELIZED PORK BELLY AND SHRIMP WITH SPICY FISH SAUCE

Steps:

• Sauce: Whisk all ingredients in small bowl. Let stand at room temp for flavors to blend, at least 30 min and up to 2 hrs. Pork Belly and Shrimp: Sprinkle sugar over bottom of heavy large skillet (do not use nonstick). Place over med heat and oook w/o stirring until sugar melts, then caramelizes to med-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 wwater evaporates, turning pork occasionally, 12-14 min. Add 1/2 c water 1 more time. Cook until pork is tender, deep brown, and crisp and water has evaporated again, 12-14 min longer. Remove skillet from heat. Using tongs, transfer pork to plate (do not clean skillet). Cut each strip in half crosswise. Sprinkle lightly w salt and generously w pepper. Return skillet w drippings to med-high heat. Add shrimp; 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 platter. Sprinkle w onions and cilantro. Serve w rice and sauce.