Crispy Pork Belly with Cincalok (Heh Ya Kay Char Pui Bak Bak)

Crispy Pork Belly with Cincalok (Heh Ya Kay Char Pui Bak Bak)

This is a dish I have a craving for few times a year. Cincalok Pork belly. I was so blessed to be the recipient of a beautiful jar of this goodness from a friend. I almost want to put it by my pillow and sleep with it. kekekekeke

Cincalok this jar that I have is from Malacca so the pinkish shrimp used is called udang geragau. Cincalok are readily identifiable and the taste is salty. Therefore when cooking this dish do NOT add salt.

I am sharing what I used in cooking this dish but the proportions is entirely up to you.

Warning – This dish is very moreish. Boil more rice!

p/s I like mine with lots of onions. How do you like yours?

Crispy Pork Belly with Cincalok

Course: Main Course
Cuisine: Asian

Ingredients

  • 2 kg Pork belly (fry till crispy and set aside)
  • 2 tbsp Pork lard oil from frying
  • 1 bulb Garlic
  • 3 big Red Onions
  • 1 Bunga kantan (torch ginger flower)
  • 2 stalks Lemon grass
  • 2 tbsp Cincalok
  • 2 tbsp Sugar
  • 1 cup Asam Jawa (Tamarind juice)
  • 1 nos Red Chillies
  • Pepper (freshly ground)

Instructions

  • Please refer to the pictures.
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