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
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.
Take some time to slowly fry the pork in batches….. 
….. until crispy like so 
The ingredients 
Chopped and minced 
Use 2 tbsp pork lard to fry the garlic, onions, torch ginger flower and lemon grass. 
when the onions changed colour and smell nice add in the cincalok 
Sugar 
Crispy pork belly 
Asam Jawa (tamarind juice & simmer 3 minutes or so. Taste and season with pepper, more asam jawa, sugar etc. 
Turn off the heat and add in the chillies.
try to stick to one bowl of rice kekekekekek
Hi, where you buy cincalok in the uk? Thanks
Hi there,
Sorry for late reply but I was not well for 2 months. I am not sure where to buy in UK. Mine was from Melacca. /hug