Vietnamese Braised Pork Belly with Shrimp

• 300 g freshwater shrimps
• 300 g pork belly

1. Freshwater shrimps: trim the antennae and tail, rinse, shell and devein for big shrimps.
2. Coat with 3 teaspoons of fish sauce and some minced shallots and garlic (note: do salty marinade for the shrimps as you dont coat the pork while fish sauce may vary)
3. Rinse the pork and slice into bite-sized pieces with both lean parts and fatty parts.
4. Bring the water to a boil then turn off the heat, put the sliced pork in and stir well then take it out (this makes the pork clean and firm)
5. Add 1 teaspoon of cooking oil and 2 teaspoons of sugar into a wok and boil until the sugar melts and turns brown yellow.
6. Turn off the heat, add minced shallots and garlic and quickly toss until the mixture is golden brown.
7. Turn on the heat again.
8. (note: you can do this step continuously without turning off the heat if you can do it quickly)
9. Put the pork into the wok and toss until dried and firm, then add the coated shrimps and toss evenly and gently until the sauce thickens and dries out.
10. Add black pepper.
11. Transfer into a serving platter and enjoy.

freshwater shrimps, pork belly

Taken from cookpad.com/us/recipes/244300-vietnamese-braised-pork-belly-with-shrimp (may not work)