Recipe from “Truly Nyonya Malacca” by Jacky Liew


  • 400g pork belly
  • 1/2 tsp salt, or to taste
  • 1/2 tsp sugar, or to taste

Spice Ingredients to be made into a Paste:

  • 10 shallots, roughly chopped
  • 3 cloves garlic, roughly chopped
  • 10 dried chillies, deseeded and soaked in warm water for 10 mins
  • 1/2 tbsp belacan or shrimp paste
  • 20g candlenuts
  • 1/2 tbsp asam or tamarind paste



    Serves 4
    Prep time 30 mins
    Cook time 25 mins
    Total time 55 mins
total time


  1. Cut pork into bite-sized pieces and scald in boiling water till half cooked.
  2. Pound or blend all spice ingredients into paste form.
  3. Heat up a pot with some oil, fry spices till fragrant. Cook on medium heat, stirring frequently to prevent spices from burning or sticking in pot. Cook till oil separates, abt 6-10 mins.
  4. Add in half cooked pork and stirring occasionally, till mixtures dries up, abt 10-12 mins.
  5. Season with salt and sugar, or to taste.Stir to mix well.
  6. Serve immediately with steamed white rice and some greens (vegetables).



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