By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
261 cal · 45 min
Vietnamese Braised Pork Belly with Shrimp
Recipe GLPRff46d2b374c21a
A classic Vietnamese dish combining tender braised pork belly with succulent shrimp, unified by a savory caramelized shallot and garlic base. The shrimp are gently coated in fish sauce and aromatics before joining the pork in a wok to create a rich, deeply flavored main course with a slight glaze. Served family-style, it's aromatic and satisfying.
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Ingredients
300 g Freshwater shrimp, cleaned and deveined
300 g Pork belly
4 tablespoons Shallots, minced
3 tablespoons Garlic, minced
4 teaspoons Fish sauce
1 teaspoon Cooking oil
½ teaspoon Black pepper
2 teaspoons Sugar
4 cups Water
Directions
Trim the antennae and tail from the shrimp, rinse them thoroughly under cold water. For larger shrimp, gently shell and devein. In a bowl, coat the shrimp with 3 teaspoons of fish sauce and 2 tablespoons of minced shallots and 1 tablespoon of minced garlic. Mix gently to coat evenly and set aside to marinate while you prepare the pork.
Rinse the pork belly under cold water and slice into bite-sized pieces, ensuring each piece contains both lean and fatty portions. Bring 4 cups of water to a boil in a pot, then turn off the heat. Carefully add the sliced pork and stir well for about 30 seconds to clean and firm the surface. Remove the pork with a slotted spoon and drain thoroughly.
Heat 1 teaspoon of cooking oil in a wok or large skillet over medium heat. Add 2 teaspoons of sugar and allow it to melt and caramelize to a light golden-brown color, approximately 1 to 2 minutes. Working quickly, turn off the heat, add the remaining 2 tablespoons of minced shallots and 2 tablespoons of minced garlic, and toss continuously until the mixture becomes fragrant and golden brown, about 20 to 30 seconds. Turn the heat back to medium-high.
Add the drained pork pieces to the wok and toss continuously for 2 to 3 minutes until the meat is dried and becomes firm on the surface. Gently add the marinated shrimp and toss evenly and carefully, continuing to cook until the shrimp turn opaque and firm, the pork is tender, and the sauce begins to thicken and reduce, approximately 4 to 5 minutes. Season with 0.5 teaspoon of black pepper and toss gently to combine.
Transfer the braised pork and shrimp mixture to a serving platter, ensuring the aromatic sauce coats all the pieces. Serve hot and enjoy.
Comments
Fish sauce is the real commitment here—you'll need to stop at an Asian market like H-Mart or a Kroger with strong international stock, as Harris Teeter, Food Lion, and ALDI rarely stock it reliably. Pork belly and shrimp are available at all major chains in Charlotte, and the other ingredients are pantry staples, so that single specialized stop is your only friction. The actual hands-on time runs closer to 20 minutes of prep and chopping, but the braise itself demands 25–30 minutes of simmering without rushing, so the 45-minute window is honest if you're prepping while the braise starts. At current prices (pork belly around $6–7 per pound, good shrimp $8–10 per pound, fish sauce $3–4), you're looking at roughly $4–5 per serving for a rich, restaurant-quality dish that reheats beautifully and suits a weeknight dinner after the pantry work is done. This is Southern-coastal comfort with Vietnamese flavor, and it lands naturally in a North Carolina kitchen, especially for those near the Outer Banks or with shrimp connections.
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