Shrimp stir-fried with pork

Why shouldn't you marinate the shrimp and pork before making stir-fried shrimp with meat?

When making stir-fried shrimp with meat, should you stir-fry the meat or the shrimp first? That's a question some people ask when trying to make this dish.

According to the experience of many skilled chefs: Meat should be seared beforehand to create a crispy edge, render out the fat, and bring out its characteristic smoky aroma.

Additionally, pre-frying the pork belly helps it develop a naturally crispy and fragrant outer layer (you can drain off excess fat, leaving some for frying the shrimp. This way, the shrimp won't dry out, and you won't need to add extra oil. It also ensures the dish has just the right amount of richness, preventing it from being greasy and adding a delicious flavor). Once the pork is fried, remove it and set it aside.

The fat in the pan is used immediately to dry-fry the shrimp before seasoning.

Many people have a habit of marinating shrimp and meat with fish sauce, salt, or sugar before stir-frying. However, according to modern culinary principles, this method can make the dish:

• It releases a lot of water, making it difficult to create a crispy browned crust.

• Loss of natural sweetness in shrimp and meat.

• Edges are prone to burning if there's a line from the beginning.

Experts call this the "Salt separates – Sugar retains." Salt causes proteins to contract and release water, while sugar retains moisture, facilitating the Maillard reaction – the process that causes the food's surface to char, enhancing its aroma and color.

Ingredient :

Prawns (either white or freshwater): 300g

Pork belly: 150–200g

• Dried onions: 2–3 bulbs

• Seasonings: fish sauce, sugar, salt, pepper

• Finely chopped scallions or lime leaves

• A little lemon juice (if you want the shrimp to be crispier)

Making:

- Wash the pork belly thoroughly and slice it thinly or into strips as desired. Trim the shrimp's antennae, remove the black vein, and drain the water.

- Place the meat in a hot pan and fry over medium heat. Do not add oil. When the meat is browned and the fat has rendered out, remove the meat and set it aside.

- Using the remaining oil in the pan, add the shrimp and stir-fry over high heat. Do not season at this stage. Stir-fry until the shrimp are dry, the shells turn bright red, and slightly crispy. (You can add a few drops of lemon juice or vinegar at the end of this step if you want to increase the crispiness).

- Return the roasted meat to the pan with the shrimp. Add the fried shallots and stir well.

Now, add the seasoning: 1 tablespoon of good quality fish sauce, 1 tablespoon of sugar, a little salt (very little), reduce the heat to medium and stir well so that the seasoning is absorbed and evenly coats the shrimp and meat. Continue stir-frying until the shrimp and meat turn a golden brown color and release an alluring aroma.

When you take the pan of stir-fried shrimp and pork off the heat, sprinkle with chopped scallions or finely chopped lime leaves, and a little ground pepper – and you've got a perfectly flavored stir-fried shrimp and pork dish.

Shrimp and pork stir-fry – a dish that touches the heart and soul, considered a "national dish." This simple yet delicious dish is full of flavor and evokes strong emotions. Nowadays, many young families are busy with work, but after a tiring day, a plate of fragrant, flavorful shrimp and pork stir-fry is a delightful treat for everyone.

According to giadinh.suckhoedoisong.vn

Source: https://baokhanhhoa.vn/doi-song/am-thuc/202507/tom-rang-thit-f582004/