Stir-fried Pork Belly with Lemongrass and Fermented Shrimp Paste

Step 1: Preparation

Wash pork belly thoroughly with diluted salt water, pat dry, and slice into thin bite-sized pieces. Finely mince lemongrass, garlic, and chili. Dilute 3 tablespoons of fermented shrimp paste with 3 tablespoons of warm water, mix well, and let any grit settle at the bottom.

Step 2: Brown the Pork Belly

Heat a skillet over medium heat with 1 tablespoon of cooking oil. Add the sliced pork belly and stir-fry until the meat is browned, slightly crispy on the edges, and renders out excess fat. Remove pork onto a plate.

Step 3: Aromatics and Sauce Reduction

In the same pan, keep about 1 tablespoon of rendered oil. Add minced garlic, lemongrass, and chili; sauté until golden and fragrant. Pour in the shrimp paste liquid (discarding the sediment) along with 2.5 tablespoons of sugar, simmering gently.

Step 4: Combine and Glaze

Return the browned pork to the pan. Toss continuously over medium-low heat until the sauce thickens and forms a glossy, savory glaze coating every piece of pork. Adjust seasoning to taste and serve immediately with steaming hot rice and fresh cucumbers.