Steamed Lemongrass Pork With Shrimp Paste
This melt-in-your-mouth Steamed Lemongrass Pork With Shrimp Paste is perfect for every meal. Steamed to perfection, the lemongrass and shrimp paste add an extra dimension!
- 750 g / 1.65 lb pork belly
- 5 stalks lemongrass, finely chopped
- 3 cloves garlic, finely chopped
- 4 tsp fine shrimp sauce (we get it from the local Asian supermarket)
- 1 tbsp chicken bouillon powder
- 1 tbsp sugar
- 1 tbsp cooking oil
- 1 chilli, finely chopped (optional)
Preparing The Pork Belly
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.
Preparing the Steamed Lemongrass Pork With Shrimp Paste
Set up the steamer
Meanwhile, cut the pork belly into 1 cm x 1/2 cm x 2 cm (1/2″ x 1/4″ x 1″) chunks. Try to get both fat and meat layers in each piece so that when eaten, there’ll be a different texture from each part.
Put the pork belly, lemongrass, chilli, shrimp paste, sugar and chicken bouillon powder onto a steamable dish.
Put the pork and lemongrass mixture onto a steamable plate and add the lemongrass, garlic and chilli in.
Mix all the contents until the pork belly is covered.
When the water is boiling on a high heat, put the dish into the steamer for 1 hour. Be careful not to burn yourself from the steam!
Serve hot with rice!