I absolutely love this recipe because it perfectly combines the rich, savory flavors of pork belly with the delicate sweetness of shrimp, all brought together by the umami-packed fish and soy sauce glaze. Cooking it is a breeze, and the mouthwatering aroma of garlic and shallots sizzling in the pan makes my kitchen feel like a cozy haven of deliciousness!
My version of Tom Rang Thit Ba Chi, Caramelized Shrimp and Pork Belly, is a savory delight. I love how the sweetness from sugar melds with the umami of fish sauce and soy sauce.
And the tender shrimp and pork, enhanced by the usual shrimp and pork enhancers—garlic and shallots—offer rich protein. Tying it all together are some vibrant notes from chili and cilantro.
Ingredients
Shrimp:
Rich in protein and low in calories, it supplies necessary nutrients, such as iodine and selenium.
Pork Belly:
Enriches flavor and adds tender texture.
Supplies an adequate amount of protein and plenty of fat for a truly savory taste.
Fish Sauce:
Provides a full-bodied flavor and a salty, savory taste with depth and richness from amino acids.
Soy Sauce:
Improves taste with salty, umami tones; supplies meager amounts of protein.
Sugar:
For sweetness and richness of color, balances and melds savory flavors.
Minced Garlic:
Provides the characteristics of an enjoyable cooking ingredient, helps with digestive problems, and could be good for one’s health.
Minced Shallots:
Delivers a delicate flavor reminiscent of onions, is loaded with antioxidants, and boosts the allium aroma.
Ingredient Quantities
- 500 grams of shrimp, peeled and deveined
- 300 grams of pork belly, cut into bite-sized pieces
- 2 tablespoons of fish sauce
- 1 tablespoon of soy sauce
- 1 tablespoon of sugar
- 1 tablespoon of vegetable oil
- 1 tablespoon of minced garlic
- 1 tablespoon of minced shallots
- 1 teaspoon of ground black pepper
- 2 tablespoons of water
- 1 red chili, sliced (optional)
- Chopped green onions, for garnish
- Fresh cilantro, for garnish
Instructions
1. Place a big skillet over medium heat and pour in 1 tablespoon of vegetable oil.
2. In a saute pan, add minced garlic and shallots; cook until they are wonderfully aromatic, approximately 2 minutes.
3. Elevate the temperature to medium-high and introduce the bits of pork belly to the pan, stirring now and then until they are browned and cooked through, which should take about 5-7 minutes.
4. In the pan, add the shrimp and cook them until they are just done, about 2-3 minutes. They should be mostly pink, with a little white still showing (they’ll carry over cook to fully pink).
5. In a small bowl, combine 2 tablespoons of fish sauce, 1 tablespoon of soy sauce, 1 tablespoon of sugar, and 2 tablespoons of water.
6. Pour the sauce mixture over the shrimp and pork belly, and stir to coat the ingredients evenly.
7. Simmer and cook until the mixture is thick and caramelized, about 5 minutes.
8. Stir in 1 teaspoon of ground black pepper and sliced red chili, if you are using it, to combine.
9. Take off of heat and beautify with minced green onions and fresh cilantro.
10. Hot served with steamed rice is the delicious and satisfying main dish of a meal.
Equipment Needed
1. Large skillet
2. Saute pan
3. Small bowl
4. Measuring spoons
5. Cooking spatula or spoon
6. Knife
7. Cutting board
FAQ
- What kind of shrimp should I use for this recipe?Peeled and deveined fresh shrimp are best. You can also use frozen shrimp; just make sure you thaw them well before cooking.
- Can I use another type of meat instead of pork belly?You can indeed substitute pork belly with chicken thighs or tofu—that is, if you want a lighter version of the recipe. Just be sure to adjust the cooking time; both alternatives have different property profiles (including fat content) that figure into how long they take to cook.
- How can I make this dish less spicy?Omit the red chili altogether or decrease the amount you use according to your taste preference.
- Is there a substitute for fish sauce?If you’re in search of an alternative to fish sauce, you can use soy sauce or tamari, but keep in mind that the flavor will be somewhat different.
- Can I prepare this dish ahead of time?You can prepare the pork and shrimp ahead of time, but this dish is best served fresh. Do the final caramelization and serve just before the company arrives for a fantastic appearance and flavor.
- What can be served as a side dish?Steamed jasmine rice or a side of sautéed vegetables makes a good accompaniment to this dish.
- How should leftovers be stored?You can keep uneaten portions in a sealed container in the fridge for no more than 3 days. Before redistributing to the hungry, make sure to warm them up to the appropriate serving temperature.
Substitutions and Variations
You can substitute soy sauce with a little bit of lime juice for fish sauce.
Tamari can be used instead of soy sauce for a gluten-free alternative.
Sugar can be replaced with honey or brown sugar for a touch of unique sweetness.
Olive oil or canola oil can be used in place of vegetable oil.
To obtain a different flavor, you can use minced onions in place of minced shallots.
Pro Tips
1. Marinating the Pork Belly and Shrimp: For an extra depth of flavor, consider marinating the pork belly and shrimp separately with a bit of the fish sauce, soy sauce, and sugar for about 30 minutes before cooking. This helps to infuse the meat and seafood with additional flavor.
2. Rendering the Pork Fat: Cook the pork belly pieces until they are nicely browned and have rendered a good amount of their fat before adding the shrimp. This will enhance the flavor of the dish and provide a richer mouthfeel.
3. Caramelization Technique: To achieve a beautifully caramelized sauce, ensure that the mixture reduces on medium heat without stirring too frequently. This allows the sugars to caramelize, creating a richer flavor profile.
4. Balancing Heat and Sweetness: Adjust the amount of sugar and red chili according to your taste preferences. If you enjoy a sweeter dish, add a bit more sugar. For more heat, include extra chili or use a hotter variety.
5. Herb Infusion: Add a handful of cilantro stems to the pan during the simmering stage for more depth and freshness. Remove them before serving to avoid bitterness, leaving only the fresh chopped leaves for garnish.
Tom Rang Thit Ba Chi Caramelized Shrimp Pork Belly Recipe
My favorite Tom Rang Thit Ba Chi Caramelized Shrimp Pork Belly Recipe
Equipment Needed:
1. Large skillet
2. Saute pan
3. Small bowl
4. Measuring spoons
5. Cooking spatula or spoon
6. Knife
7. Cutting board
Ingredients:
- 500 grams of shrimp, peeled and deveined
- 300 grams of pork belly, cut into bite-sized pieces
- 2 tablespoons of fish sauce
- 1 tablespoon of soy sauce
- 1 tablespoon of sugar
- 1 tablespoon of vegetable oil
- 1 tablespoon of minced garlic
- 1 tablespoon of minced shallots
- 1 teaspoon of ground black pepper
- 2 tablespoons of water
- 1 red chili, sliced (optional)
- Chopped green onions, for garnish
- Fresh cilantro, for garnish
Instructions:
1. Place a big skillet over medium heat and pour in 1 tablespoon of vegetable oil.
2. In a saute pan, add minced garlic and shallots; cook until they are wonderfully aromatic, approximately 2 minutes.
3. Elevate the temperature to medium-high and introduce the bits of pork belly to the pan, stirring now and then until they are browned and cooked through, which should take about 5-7 minutes.
4. In the pan, add the shrimp and cook them until they are just done, about 2-3 minutes. They should be mostly pink, with a little white still showing (they’ll carry over cook to fully pink).
5. In a small bowl, combine 2 tablespoons of fish sauce, 1 tablespoon of soy sauce, 1 tablespoon of sugar, and 2 tablespoons of water.
6. Pour the sauce mixture over the shrimp and pork belly, and stir to coat the ingredients evenly.
7. Simmer and cook until the mixture is thick and caramelized, about 5 minutes.
8. Stir in 1 teaspoon of ground black pepper and sliced red chili, if you are using it, to combine.
9. Take off of heat and beautify with minced green onions and fresh cilantro.
10. Hot served with steamed rice is the delicious and satisfying main dish of a meal.
