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Thịt Kho Mắm Ruốc in a bowl.
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5 from 7 votes

Thịt Kho Mắm Ruốc (Pork with Shrimp Paste)

Thịt Kho Mắm Ruốc has crispy succulent pork fried with lemongrass, garlic and shallots. The robust flavors will leave you craving for more!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Dinner, Lunch, Main Course, Side Dish
Cuisine: Asian, Vietnamese
Servings: 6
Calories: 1826kcal
Author: Jeannette

Equipment

  • food processor (optional)

Ingredients

  • 1 kg / 2.2 lb pork belly (cut into small pieces)
  • 230 g / 0.5 lb lemongrass (finely chopped)
  • 3 cloves garlic (finely chopped)
  • 2 chili (optional; finely chopped)
  • 2 red shallot (finely chopped)
  • 25 g / 0.06 lb ginger (finely chopped)
  • 1 tbsp chicken bouillon powder
  • 1/2 US cup oil (only use if the pork doesn't release enough oil)
  • 6 tbsp shrimp paste (mắm ruốc) (or to taste; we get it from the Asian supermarket)
  • 4 tbsp sugar (or to taste)

Instructions

  • Heat up a wok or pan and cook the meat on medium-high heat with the chicken bouillon powder for 15 minutes or until the pieces become golden and crispy.
    Transfer onto a plate for later, keeping the oil in the wok.
  • Bring the heat to medium and pour the lemongrass, chili, garlic, ginger and shallots. Cook for 2 minutes or until brown.
    Note: The ingredients list includes oil for you to add more if you find that it's too dry. If the pork released enough oil for your preference, just stick with that.
  • Add the shrimp paste in and stir until well combined for 3 minutes.
  • Turn the heat up to high and add the pork back in. Stir everything together for 5 minutes.
  • Serve everything immediately with a side of freshly sliced cucumbers and hot rice!

Notes

  • Use pork belly. This is a juicy cut with a generous amount of fat. It renders out a oil that you can use to cook the aromatics in for boosted flavor.
  • Cut the aromatics finely. Spend a little more time prepping this because it helps the sauce coat the meat evenly. Instead of having chunks falling off, it will adhere to the pork.
  • Add the shrimp paste a little at a time. You don't want to overdo it with the saltiness, so add 1 tbsp at a time and taste it as you go until you have the perfect balance.
  • There are many brands and variations of shrimp paste that you can use with different levels of saltiness. As long as you adjust the seasoning to your preference, you'll be able to use any version.
  • Some families also like to make this recipe using pineapple instead of sugar for added flavor. If you can get your hands on sweet pineapple, blitz it into a paste and use that as a substitute for sugar. Just make sure to add it to taste.
  • You can prepare the aromatics by blitzing them in a food processor. But if you don't have one, finely chop everything.

Nutrition

Calories: 1826kcal | Carbohydrates: 22g | Protein: 35g | Fat: 177g | Saturated Fat: 64g | Cholesterol: 240mg | Sodium: 310mg | Potassium: 982mg | Fiber: 1g | Sugar: 9g | Vitamin A: 179IU | Vitamin C: 25mg | Calcium: 51mg | Iron: 5mg