Stir-Fry Cincalok Pork Belly is a dish that brings together the richness of pork, the pungent flavor of cincalok, and a balance of sweet, sour, and spicy notes from additional ingredients. This recipe beloved for its bold, layered flavors that highlight the art of combining savory and tangy elements in a single dish.
What is Cincalok?
Cincalok is a Malay condiment that originated in Malacca, Malaysia, it is made from small fermented shrimp, salt, and rice. It has a distinctive salty and a pungent aroma. Often pinkish in color due to the tiny shrimp, cincalok adds a unique, umami-rich flavor that enhances dishes . While the smell can be strong for those unaccustomed to fermented foods, its flavor, when cooked, mellows and
blends beautifully with other ingredients. Cincalok is widely used in Malaysian, Singaporean, and Indonesian cuisines and brings a depth that is both savory and slightly tangy, making it perfect for rich, hearty dishes.
The first step to making Stir-Fry Cincalok Pork Belly is to cut the skinless pork belly into small, thin slices. Pork belly is prized for its layers of fat and meat, which become tender and flavorful when cooked slowly. Before cutting, it’s important to wash the pork thoroughly, then pat it dry with kitchen towels.
Start the cooking process frying sliced shallots until they turn golden and release a fragrant aroma. Once fried, remove the shallots from the oil and set them aside, as they will be added again toward the end of the cooking process.
Add garlic and cincalok to the same oil. Cooking these ingredients over medium heat helps release their flavors without burning them. The garlic adds a warm, savory base, while the cincalok introduces a salty element that elevates the dish. Sautéing them together allows their flavors to meld and develop, creating a rich, fragrant base for the pork belly.
CHINESE VERSION: 炒Cincalok三层肉
Add in sliced pork belly when garlic and cincalok are cooked. Remember to lower the heat slightly to prevent the garlic and cincalok from burning, then spread the pork in a single layer in the wok. Cook the pork until the outer layer is just done.
Next, add hot water and a touch of dark soy sauce. The water helps the pork belly to tenderize as it simmers, while the dark soy sauce adds a hint of color to this cincalok pork belly dish. Let it simmer for about 25 minutes. During this time, the flavors will develop and concentrate. Stir the mixture a few times while simmering to ensure that the pork cooks evenly. If the liquid reduces too quickly, add a little more water.
After the pork is tender, it’s time to add the final ingredients. Increase the heat to medium-high and add tamarind water, sugar, cili padi, and the fried shallots. Tamarind water brings a tangy sourness that complements the saltiness of the cincalok, balancing the dish’s overall flavor profile. The sugar offsets the sourness and adds a mild sweetness that brings the dish together.
Cili padi, or bird’s eye chili, is small but very spicy, adding a fiery heat that complements the rich, fatty pork and savory cincalok. This spiciness can be adjusted according to preference; adding just two or three chilis will provide warmth without overwhelming heat, while more will make this cincalok pork belly dish spicier. The fried shallots adding depth to the flavor and helping to thicken the sauce.
Each ingredient in Stir-Fry Cincalok Pork Belly plays a specific role in creating a balanced dish. The pork belly serves as a rich and tender base, while cincalok provides a salty punch. Garlic and shallots add depth, sweetness, and aroma. Tamarind and sugar balance each other out, creating a sweet and sour harmony. Finally, the cili padi introduces a bit of spice, cutting through the richness of the pork belly and adding excitement to each bite.
Stir-Fry Cincalok Pork Belly | MyKitchen101en
Serve: 8
Ingredients:
- 550 g skinless pork belly
- 55 g shallot (sliced)
- 4 tbsps cooking oil
- 20 g chopped garlic
- 35 g cincalok
- 200 g hot water
- ⅛ tsp dark soy sauce
- 20 g seedless tamarind paste/assam Jawa + 120 g plain water
- 40 g sugar
- 3 pcs Bird’s Eye Chili/cili padi
Directions for Cincalok Pork Belly:
1 Cut skinless pork belly into small thin slices. (Reminder: Clean the meat with water and dry it up using kitchen towels before cutting.)
2 Add shallot to 4 tbsps of cooking oil, cook over medium-high heat until fragrant, drained. (Reminder: Just add shallot directly to oil without preheated.)
3 Add garlic and cincalok to cooking oil, cook over medium heat until fragrant.
4 Add in sliced pork belly, cook until the outer layer is cooked. (Reminder: Lower the heat of the stove first before adding in meat to prevent the ingredients in the wok from charring, return to higher heat after adding the meat. Spread the meat in a single layer, let the bottom cook first before turning over.)
5 Add in hot water and dark soy sauce, bring to the boil.
6 Reduce to medium-low heat, put on the lid and simmer for 25 minutes, until the meat is tender. (Reminder: Stir the meat 1-2 times in between cooking. If the liquid has dried up before 25 minutes, add in a bit more water.)
7 After 25 minutes, the meat is tender and the liquid has significantly reduced. Turn to medium-high heat, add in tamarind water, sugar, cili padi and fried shallot. Cook for about 1 minute to allow the flavor to blend together. Off the heat, transfer cincalok pork belly to serving dish.
More pork belly recipes: Stir-Fry Red Bean Curd Pork Belly, Stir-Fry Dark Soy Sauce Pork Belly
Stir-Fry Cincalok Pork Belly
Rate
Ingredients
Ingredients:
- 550 g skinless pork belly
- 55 g shallot sliced
- 4 tbsps cooking oil
- 20 g chopped garlic
- 35 g cincalok
- 200 g hot water
- ⅛ tsp dark soy sauce
- 20 g seedless tamarind paste/assam Jawa + 120 g plain water
- 40 g sugar
- 3 pcs Bird’s Eye Chili/cili padi
Instructions
Directions:
- Cut skinless pork belly into small thin slices. (Reminder: Clean the meat with water and dry it up using kitchen towels before cutting.)
- Add shallot to 4 tbsps of cooking oil, cook over medium-high heat until fragrant, drained. (Reminder: Just add shallot directly to oil without preheated.)
- Add garlic and cincalok to cooking oil, cook over medium heat until fragrant.
- Add in sliced pork belly, cook until the outer layer is cooked. (Reminder: Lower the heat of the stove first before adding in meat to prevent the ingredients in the wok from charring, return to higher heat after adding the meat. Spread the meat in a single layer, let the bottom cook first before turning over.)
- Add in hot water and dark soy sauce, bring to the boil.
- Reduce to medium-low heat, put on the lid and simmer for 25 minutes, until the meat is tender. (Reminder: Stir the meat 1-2 times in between cooking. If the liquid has dried up before 25 minutes, add in a bit more water.)
- After 25 minutes, the meat is tender and the liquid has significantly reduced. Turn to medium-high heat, add in tamarind water, sugar, cili padi and fried shallot. Cook for about 1 minute to allow the flavor to blend together. Off the heat, transfer cincalok pork belly to serving dish.
Video
Nutrition (per serving)
Rate this recipe
Click to rate
Love this recipe!