🇻🇳 Vietnam · Food
Pork Belly with Fermented Shrimp Paste
By eatmundo · August 4, 2026
🇻🇳 VNA rustic and punchy dish from Northern Vietnam, combining rich pork belly with the deep, funky umami of fermented shrimp paste. Served simply, it highlights the balance between salty, sweet, and aromatic notes.
Ingredients
check them off as you prepareHow to Make It
- 1
1. Slice 500g of pork belly into bite-sized thin strips.
- 2
2. Finely mince the galangal and lemongrass to release their essential oils.
- 3
3. In a bowl, mix 1 tbsp shrimp paste with 1 tsp sugar and 1 tsp turmeric.
- 4
4. Heat 2 tbsp oil in a heavy-bottomed pan over medium heat.
- 5
5. Sauté the shallots and lemongrass until they become golden and fragrant.
- 6
6. Add the pork belly to the pan, searing until the edges are lightly browned.
- 7
7. Pour the shrimp paste mixture over the pork and toss quickly for 2 minutes to coat.
- 8
8. Lower the heat and let the pork cook until tender and caramelized, about 10 minutes.
Frequently Asked Questions
Can I replace the shrimp paste?+
It is not recommended, as the specific fermented flavor defines the dish; you can use less if you are sensitive to strong odors.
What is the best cut for this?+
Pork belly is preferred for its fat content, which balances the sharpness of the shrimp paste.
How do I know when the pork is done?+
The pork should be slightly translucent in the fat and golden-brown on the lean parts.
What should I serve this with?+
It is best served with warm steamed white rice and fresh cucumber slices to cleanse the palate.
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