Vietnamese Boiled Pork with Fermented Shrimp Paste (Thịt Luộc Chấm Mắm Tôm) Recipe

Pork belly: A fatty cut of pork that becomes tender and flavorful when boiled.

Fermented shrimp paste: A strong, pungent paste made from fermented shrimp, essential for the dipping sauce.

Sugar: Adds a touch of sweetness to balance the flavors in the dipping sauce.

Lime juice: Provides acidity and freshness to the dipping sauce.

Garlic: Adds a robust flavor to the dipping sauce.

Chili: Adds heat and a bit of spice to the dipping sauce.

When boiling the pork belly, make sure to skim off any impurities that rise to the surface of the water. This will result in a cleaner broth and a more appealing final dish. Additionally, letting the pork belly cool completely before slicing will make it easier to cut into thin, even pieces.

• pork belly - Substitute with pork shoulder: Pork shoulder has a similar fat content and texture, making it a good alternative for boiling.

• pork belly - Substitute with chicken thighs: For a leaner option, chicken thighs can provide a similar tenderness when boiled.

• fermented shrimp paste - Substitute with fish sauce: Fish sauce can provide a similar umami flavor, though it will be less pungent.

• fermented shrimp paste - Substitute with soy sauce with a bit of anchovy paste: This combination can mimic the depth and saltiness of fermented shrimp paste.

• sugar - Substitute with honey: Honey can add a similar sweetness with a slightly different flavor profile.

• sugar - Substitute with maple syrup: Maple syrup provides a natural sweetness and can dissolve easily in the mixture.

• lime juice - Substitute with lemon juice: Lemon juice offers a similar acidity and citrus flavor.

• lime juice - Substitute with rice vinegar: Rice vinegar can provide the necessary acidity with a slightly different taste.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it lacks the fresh, pungent flavor of minced garlic.

• minced garlic - Substitute with shallots: Shallots can provide a milder, sweeter flavor that complements the dish.

• sliced chili - Substitute with red pepper flakes: Red pepper flakes can add a similar heat and are easy to incorporate.

• sliced chili - Substitute with jalapeño: Jalapeño offers a comparable level of heat and can be sliced similarly.

• Allow the pork belly to cool completely before storing. This prevents condensation, which can affect the texture and flavor.
• Slice the pork belly into thin pieces before storing. This makes it easier to reheat and serve later.
• Place the sliced pork belly in an airtight container. Ensure the container is sealed properly to maintain freshness.
• Store the container in the refrigerator if you plan to consume the pork belly within 3-4 days. This keeps the meat fresh and safe to eat.
• For longer storage, place the airtight container in the freezer. The pork belly can be frozen for up to 2 months without losing its quality.
• When ready to use, thaw the pork belly in the refrigerator overnight. This ensures even thawing and maintains the texture.
• Reheat the pork belly by steaming or microwaving. Steaming helps retain moisture, while microwaving is quicker but may dry out the meat slightly.
• Store the fermented shrimp paste mixture separately in a small airtight container. This prevents the strong flavors from permeating the pork belly.
• Keep the fermented shrimp paste mixture in the refrigerator. It can last for up to a week, but always check for any signs of spoilage before using.
• If freezing the fermented shrimp paste, use a small freezer-safe container. It can be frozen for up to 3 months.
• Thaw the fermented shrimp paste in the refrigerator before use. Stir well to recombine any separated ingredients.
• For best results, always taste the fermented shrimp paste mixture after thawing and adjust the seasoning if necessary.

• Stovetop Method:

  1. Place a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or vegetable oil to the skillet.
  3. Once the oil is hot, add the sliced pork belly.
  4. Sauté for 2-3 minutes on each side until the pork is heated through and slightly crispy.
  5. Serve immediately with the fermented shrimp paste mixture.

• Microwave Method:

  1. Arrange the sliced pork belly on a microwave-safe plate.
  2. Cover the plate with a microwave-safe lid or another plate to prevent drying out.
  3. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating.
  4. Let it sit for a minute before serving with the fermented shrimp paste mixture.

• Steaming Method:

  1. Set up a steamer or use a pot with a steaming rack.
  2. Place the sliced pork belly on a heatproof plate and put it in the steamer.
  3. Steam for 5-7 minutes until the pork is heated through.
  4. Serve hot with the fermented shrimp paste mixture.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Arrange the sliced pork belly on a baking sheet lined with parchment paper.
  3. Cover the pork with aluminum foil to retain moisture.
  4. Bake for 10-15 minutes until the pork is warmed through.
  5. Serve with the fermented shrimp paste mixture.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the sliced pork belly in the air fryer basket in a single layer.
  3. Air fry for 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Serve immediately with the fermented shrimp paste mixture.

• Pot: Used to boil the pork belly until fully cooked.

• Knife: Essential for slicing the cooked pork belly into thin pieces.

• Cutting board: Provides a stable surface for slicing the pork belly.

• Small bowl: Used to mix the fermented shrimp paste, sugar, lime juice, minced garlic, and sliced chili.

• Tongs: Helpful for removing the pork belly from the boiling water.

• Measuring spoons: Used to measure the precise amounts of fermented shrimp paste, sugar, and lime juice.

• Garlic press: Useful for mincing the garlic if you prefer not to do it by hand.

• Spoon: Used for mixing the ingredients in the small bowl.

Pre-cook the pork: Boil the pork belly in advance and store it in the fridge. This way, you only need to slice it when ready to serve.

Use a food processor: Mince the garlic and slice the chili quickly using a food processor to save time.

Prepare the sauce ahead: Mix the fermented shrimp paste, sugar, lime juice, minced garlic, and sliced chili in advance and store it in the fridge.

Quick cooling: After boiling, place the pork belly in an ice bath to cool it down faster, making it easier to slice.