Steamed Lemongrass Pork With Shrimp Paste

You haven’t had a true melt-in-your-mouth pork belly experience until you’ve tried Grandma’s Steamed Lemongrass Pork With Shrimp Paste. It’s a winning combination with fragrant lemongrass and shrimp sauce for an incredibly deep flavor!

For a dried version, try our Thịt Kho Mắm Ruốc (Pork with Shrimp Paste)!

An all-star recipe for the family

Grandma’s dinner spreads have always been out of this world, but her Steamed Lemongrass Pork with Shrimp Paste is one that excites the family every single time. 

You know you’ve got a winning recipe when the extended family asks you to make extra for them or when it’s the ONLY dish your friends request for when they come over!

Here’s why we love it so much:

• You can make it all using 1 dish. Put everything in the one dish and let the flavors melt into one another.
• You only need 4 main ingredients. Pork belly, lemongrass, shrimp sauce and garlic. Most of the items you’ll already have in your pantry!
• Steaming means extra sauce for your rice. All that fragrant pork juice becomes liquid gold.
• We use the ingredient that makes all the difference – add a little shrimp sauce for the most memorable melt-in-your-mouth pork belly affair.

Let me say it once more: melt-in-your-mouth pork belly. 

Need I say more?

What is shrimp paste?

Shrimp paste is a popular thick sauce that stars in Southeast Asian cuisines including stir fries. I won’t lie about the smell – it is really quite pungent, which is why we generally open all our kitchen windows when we use copious amounts of it.

While it can be a scent that needs some getting used to, the flavor that it adds to homecooked dishes is unmatched. 

It’s basically shrimp that has been dried in the sun then mixed with salt. From this, they break down while the mixture thickens. It is then ground into a paste and left to ferment until ready to be sold.

We always have a jar in our pantry so we can use it to add quick flavor for any dish!

Why this recipe works

• Using instant sauce keeps the recipe easy while adding loads of deep flavor.
• Pork belly has a great fat to meat ratio to keep every bite juicy.
• Adding finely chopped lemongrass infuses the aroma and makes it easy to eat compared to larger chunks.

What you’ll need

About the ingredients

We get the sauce from Asian supermarkets. Keep in mind that different brands will have varying levels of saltiness, so adjust all the seasoning to taste.

You can use fresh lemongrass and finely chop it by hand or use a food processor. Alternatively, Asian grocery stores often stock frozen pre-chopped lemongrass which will work well in this recipe too.

How to make this recipe

Use a sharp knife to remove the outer skin of the pork belly.

Make a slit between the meat and the skin, grab a hold of the skin and run the knife between the two parts, pulling the skin toward you as you separate the flesh from skin.

If your pork belly comes with bone, remove it by slicing across from just under the bone.

Hold the pork still with one hand (bone side up), turn the blade to the side and cut from right to left until the bone is detached.

Set up the steamer. The set up is identical to the way we cooked our Steamed Pork Spare Ribs with Black Beans. 

Meanwhile, cut the meat into 1 cm x 1/2 cm x 2 cm (1/2″ x 1/4″ x 1″) chunks.

Put the meat, lemongrass, chili, sauce, sugar and chicken bouillon powder onto a steam-safe dish. 

Mix all the contents well.

When the water is boiling on a high heat, put the dish into the steamer for 1 hour, then serve hot with rice!

Recipe FAQs

Tips for the best results

• Use thin metal dishes. They’re steam-safe and help to cook the meat mush faster.
• Marinate for longer. This will help the flavors infuse deeper into the ingredients.
• Try to get both fat and meat layers in each piece. Doing so will ensure that there’s a different texture from each part.

More family-friendly porky dishes

• Steamed Spare Ribs with Black Bean Sauce (豉汁蒸排骨) – A classic dim sum dish, you’ll love being able to enjoy more of it at home!
• Mei Cai Kou Rou (Steamed Pork Belly with Preserved Mustard Greens 梅菜扣肉) – It might need a bit more effort to cook this, but every effort is worth it when you get to enjoy the sweet and salty taste of this favorite.
• Steamed Pork Belly with Salted Radish – This is a humble Cantonese recipe with simple flavors that pairs perfectly with rice.
• Taiwanese Pork Belly Bao (Gua Bao) – Everything you love about porky goodness comes in this bao and it’s balanced with crunchy greens.
• Vietnamese Braised Pork Belly and Eggs in Coconut Water (Thịt Kho) – Experience traditional Vietnamese comfort food with this family staple.
• Grilled Pork Noodle Salad (Bún Thịt Nướng) – You’ll get fresh herbs, juicy meat and slurp-worthy noodles in a wonderful dressing!

Want more home cooked recipes?

Subscribe to our email list and be the first to get recipe updates as soon as they’re posted. You can also follow Wok & Kin on Instagram, Pinterest, Facebook and Twitter!

This post was originally published on 19/3/20 and updated with expert tips and FAQs in August 2022.

Join the family!