Vietnamese Caramelized Pork Belly with Shrimp's Tomalley

mamasnowcooks.com

Lan Tu

1 Tbsp minced garlic

2 Tbsp fish sauce Viet Huong brand

1 Tbsp oil

1.5 Tbsp sugar

1 cup chopped scallion

1 cup of water

salt (to rub on shrimp)

black pepper to taste

1 lb pork belly

1.5 lb jumbo size shrimp with tomalley

¼ tsp coco caramel

2 Tbsp of red stuff in shrimps head (tomalley/gach tom) - This is precious stuff to me. I save it up and freeze it until I have enough to make this dish.

Directions at mamasnowcooks.com

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