Caramelized Pork Belly with Dried Shrimp (Thit Kho Tom)

• Pork belly 600g
• Dried shrimp 30g
• Shallot 3 bulbs
• Garlic 4 cloves
• Fish sauce 3 tbsp
• Sugar 2 tbsp
• Cooking oil 1 tbsp
• Black pepper 1 tsp

How to Make It

• 1

  Soak 30g of dried shrimp in 250 ml warm water for 15 minutes until soft. Drain, keeping all the soaking liquid, then chop the shrimp finely.

• 2

  Slice 600g of pork belly into bite-sized 2cm cubes, ensuring a good mix of fat and lean meat.

• 3

  Heat 1 tbsp of oil in a heavy-bottomed clay pot or saucepan over medium heat. Add 2 tbsp of sugar and stir until it melts and turns a deep amber caramel. Immediately add the finely chopped shallots and garlic and sauté until fragrant.

• 4

  Add the pork belly cubes to the pot and stir to coat them in the caramel. Sear for 5 minutes until the edges are golden brown.

• 5

  Stir in the chopped dried shrimp, 3 tbsp of fish sauce, 1 tsp of black pepper, the reserved shrimp soaking liquid and 100 ml water, so the pork is almost covered. Bring to a boil.

• 6

  Lower the heat to low, cover, and simmer for 60 minutes, stirring occasionally, until the pork is tender.

• 7

  Uncover and simmer for another 15 minutes, stirring often, until the liquid reduces to a thick, dark, glossy sauce that coats the pork. If the pot starts to catch before the pork is glazed, add a splash of water.

• 8

  Serve immediately in the pot with extra cracked pepper on top to enhance the aromatics.