Rica-rica is a Manado, North Sulawesi blended mix of spices cooked with meat (like pork or chicken or beef). My adapted version is braised with pork; we found it refreshing and quite different from the Malaysian way of cooking spicy curry or rendang.

Pork RicaRica 3Recipe adapted from Kokkieblanda


  • ±1kg pork (I used shoulder of pork), cut into bite-sized pcs
  • 5 tbsp vegetable or sunflower oil
  • 1 tbsp lime juice
  • ½ tsp sugar
  • 1-1 ½ tsp salt, or to taste

Ingredients to be Blended to a Paste:

  • 6 shallots, peeled and chopped roughly
  • 3 cloves garlic, peeled and chopped roughly
  • 5 red chillies, chopped roughly
  • 13 chilli padi (Thai bird’s eye), chopped roughly
  • 6cm ginger, peeled and chopped roughly
  • 3 lemongrass, hard green part removed, peeled and chopped roughly


  1. Heat oil in a wok or large heavy-based pot.
  2. Add in blended paste and fry on medium heat for ±3-5 mins.
  3. Then add in pork and stir to mix and let it cook on low heat for abt 30 mins.
  4. Add in lemon juice, sugar and salt to taste; mix well.
  5. Serve immediately with warm rice and stir-fried vegetables or fresh salad.

Pork RicaRica 2

It’s really good, spicy. I’ll definitely try the same recipe again but with chicken.. 🙂



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