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Spicy, Sour & Crispy Pork Belly in Belacan, Asam and curry leaves - Special


Crispy Pork Belly

  • 1.5 kg pork belly sliced
  • ½ cup oil
  • 1 tsp salt


  • 2 to 3 large red onion sliced
  • 2 to 5 fresh red chillies
  • 5 to 8 dried red chillies
  • 3 to 5 cloves garlic mince
  • 5 to 8 sprig curry leaves
  • 1 matchbox size belacan shrimp paste
  • 1 tbsp gula Melaka or dark brown sugar
  • 3 - 5 limes lime juice I put the pulp in too
  • 3 tbsp thick asam tamarind juice


Pork Belly

  • Slice the pork belly and then fry in oil, season with salt until crispy. You can use pork belly with skin on or off but be warned the skin on will spit a LOT but they taste more crispy! This will take sometime.
  • When done remove and set the crispy pork belly aside. Save the oil to use for frying noodles, stir-fry vegetable and fried rice.


  • In the same wok where you fried the pork belly with 2 tbsp with the oil left fry the sliced onions, minced garlic, chopped dried and fresh chillies for a few minutes till fragrant. Add in the curry leaves too.
  • Next goes in the toasted belacan (shrimp paste) and gula atap. If you do not have gula atap use dark brown sugar, tamarind juice and juice of a lime, plus the pulps.
  • Fry for a bit and add in the crispy pork belly. Turn heat off and just gives everything a good toast then serve.


I could not help pinching the pork belly after cooking. Very moreish. For this dish you really have to boil more rice.
However if you are watching your carbohydrates like me then serve wrapped with lettuce is also fantastic.