• 500g pork belly
  • 5tbsp minced lemongrass , 1tbsp minced garlic
  • 3tbsp Vietnamese fermented shrimp paste
  • 3tbsp sugar , ½ tsp chili flake

  • Cut 500g pork belly into small pieces
  • In a bowl, add 3tbsp sugar, ½ tsp chili flake and 3tbsp shrimp paste. Stir well.
  • Fry the pork belly in a heated pan without any oil for 7 mins.
  • Once fat oil comes out of the pork, add 5tbsp minced lemongrass and 1tbsp minced garlic. Fry till garlic and lemongrass turn golden brown.
  • Add the shrimp paste mixture. Stir well and simmer for 10 mins until the sauce thickens

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