Thịt luộc tôm chua - Boiled Pork w/ Sour Shrimp Sauce | Helen's Recipes

shrimp paste

🥗Healthier: fermented soybean paste

💰Cheaper: soy sauce

Fermented soybean paste provides umami while being more accessible.

pork belly

🥗Healthier: pork tenderloin

💰Cheaper: pork shoulder

Pork tenderloin is leaner, while pork shoulder is often less expensive.

Place a large piece of pork belly in a pot of cold water and bring to a boil over high heat for about 2 to 3 minutes.

Take the pork out and rinse well under cold water to remove impurities and smell.

Rinse the pot clean and return the meat to the pot filled with enough water to cover.

Use coconut juice if available for more flavor, and smash ginger to add to the pot for fragrance.

Bring to a boil over high heat, then turn down to medium-low and cook the pork for about 20 to 40 minutes depending on thickness.

Check the pork by piercing it with a chopstick; the juice should run clear when it's cooked through.

Soak the cooked pork in a bowl of ice water for about 5 minutes to maintain bright color and keep the meat firm.

Drain the pork, wipe it dry, and cut into thin slices.

Arrange the boiled pork slices around a circular plate with the skin side facing out.

Prepare a platter with green mango, bananas, star fruits, and mint alongside the boiled pork and fermented sour shrimp sauce.

Make a simple soup using the broth from boiling the pork, adding tofu, garlic chives, and fish sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens