Tôm Rim Thịt (Vietnamese Caramelized Shrimp and Pork)

Ingredients

• 250 g / 0.55 lb shrimp ((a.k.a. school prawns))
• 1 kg / 2.2 lb pork belly ((cut into 2cm/0.8" chunks))
• 3 cloves garlic ((finely chopped))
• 2 tsp salt ((or to taste))
• 3 tbsp sugar ((or to taste))
• 1 tbsp chicken bouillon powder
• 2 tbsp fish sauce ((or to taste))
• 3 tsp nước màu (Vietnamese caramel) ((or substitute it with dark soy sauce))
• 1/4 US cup water
• 2 tbsp oil

Instructions

1. 1

   Heat up a pot on high heat and pour in the oil. When hot, add the garlic in to fry for 30 seconds or until aromatic.

2. 2

   Pour the shrimp in to cook for 3 minutes or until orange all over, then transfer into a bowl for later.

3. 3

   Add the pork belly in along with the fish sauce, salt, nước màu (or dark soy sauce), sugar and chicken bouillon powder. Stir until well combined and cook for 5 minutes on high heat.

4. 4

   Add the cooked shrimp back in and stir well, then pour in the water to simmer on low-medium heat for 30 minutes or until the liquid has reduced to a thick sauce.Note: Families usually eat this side dish on the saltier side with less sauce.

5. 5

   Enjoy as is over hot rice!