Skip to main content
logo
Food Advertising by

Tangy Pork Belly


This porky dish tastes and resembles somewhat like 'char siew' or BBQ pork except  that it's got a slightly tangy taste and I find it rather unique.  The tangy taste comes  from the effect of adding tamarind aka Assam Jawa and other sauces into the meat.  This dish does go well with white rice and it can be very appetising indeed.










If you're not into rice, you can have this with bread, it's just as yummy ..........!

Recipe for Tangy Pork Belly

Ingredients

  • 450 gm pork belly with skin removed
  • 20 gm assam jawa aka tamarind + 2 Tbsp water
  • 3  tsp sugar
  • 1/2  tsp salt
  • 1/2  tsp light soya sauce
  • 1/4  tsp dark soya sauce
  • 1/2  cup water
Method
Cut up the pork belly into 3 inch lengths.  Remove the seeds from the tamarind and add in water to form a paste.  Marinate the pork belly with the tamarind paste, sugar, salt and sauces for a couple of hours.  Put the marinated pork into a non-stick pan, add in 1/2 cup water and simmer till the meat is cooked through and semi-dry.  Dish up and serve as it or cut up into smaller pieces.  Garnish with some sliced cucumber and serve with white rice or bread.



I'm submitting this dish to   'Muhibbah Malaysian Monday'.  Do check it our  'Here'.

Comments

  1. They are so succulent and tender! Great idea to serve them with cucumber slices.

    ReplyDelete
  2. I like your roast pork marinading recipe. Fast and easy to make.

    ReplyDelete
  3. Cheah, This tangy pork belly looks so mouth watering. I really love that there are some fats in it. Delicious!

    ReplyDelete
  4. Thank you for your tempting pork and easy recipe. Leanne

    ReplyDelete
  5. I am liking the idea of adding asam keping to the pork. They look delicious.

    ReplyDelete
  6. Instead of assam prawns, u made assam pork. Great idea!

    ReplyDelete
  7. wahhh...one piece enough for me liow..

    ReplyDelete
  8. I don't take pork, but I can see that the marinade sounds so good!!! I may adapt it for chicken a bit later...

    ReplyDelete
  9. Hi Cheah, this looks awfully decadent and tasty although it reminds me too much of the sweet Malaysian char siew that I am used to.

    The one thing I also miss from Ipoh is the roast pork laksa near the police station? It was in the mid 90s that I used to go to Ipoh for work but apparently this stall has moved :( That is unusual to me but I think an even better ambassador of Ipoh food than Ipoh hor fun :) :)

    ReplyDelete
  10. salivating now thinking of that assam jawa, this is such a delicious idea marinating them with the assam jawa!

    ReplyDelete
  11. Is that similar to tamarind pork? So good to enjoy this with beer in the company of good friends :)

    ReplyDelete
  12. Angie
    Yes, most of the time I like to have this type of dish with cucumber.

    Zoe
    Yes, no-frills, that's why, ha, ha!

    Yummylittlecooks
    Why don't your give it a try!

    Anncoo
    But I'll always discard the fat when I eat it!

    Leanne
    Thanks for visiting!

    ICook4Fun
    Yes, just to differ from the norm.

    Wendy
    Thank you.

    Claire
    You can't stop at one!

    ReplyDelete
  13. Anh
    Yes, you can try with prawns or chicken. Taste just as good.

    chopinandmysaucepan
    Yes, this shop has moved to the oppposite row not far from the old place. Frankly, I hardly have my curry laksa there, find it too oily, its' the Hainanese type of curry. There are many other delicious curry mee/laksa stalls in town, find them more tasty. You should try them out when you're in Ipoh next.

    ReplyDelete
  14. The fattier the better...hehe. Love this dish. Will eat more rice! Whah...so neatly presented! Hop[e you have a great weekend.

    ReplyDelete
  15. This looks delicious, Cheah! I'll be buying tamarind and pork belly soon to try it. I'll be in Kuala Lumpur for a week at the beginning of November and I can hardly wait! What city do you stay in?

    ReplyDelete
    Replies
    1. Hope, you'll like this porky dish.... I'm from Ipoh, a city north of Kuala Lumpur.

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Marble Cupcakes ~ 大理石纸杯蛋糕

Chocolate and vanilla are the best of friends and they complement extremely well with each other. This is a very easy recipe and these cuppies can be done in a pretty short time.  They are soft, moist and  with the two-tone butter frosting, they are seriously yummy!






Marble Cupcakes  ~  大理石纸杯蛋糕
Ingredients
150 gm butter150 gm caster sugar174 gm self-raising flour3 eggs50 ml milk1 tsp vanilla2.1/2 tsp cocoa/chocolate powderFrosting 80 gm butter123 gm icing sugarMethod Sift self-raising flour, set aside.In a mixing bowl, beat butter, sugar, eggs and milk till well combined.Fold in sifted flour and beat till smooth.Divide the batter into two portions.  In one portion add vanilla and in the other sift in the cocoa powder and mix till well incorporated.Spoon 1 Tbsp of vanilla batter into each cupcake liner.  Top with a spoonful of chocolate batter, alternating with vanilla batter until all batters have been used up.  Swirl the batters together lightly with a toothpick.Bake in a preheated oven @…

Puff Pastry Egg Tarts - 2 酥皮蛋撻

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle.
I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more!


Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish),


Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwrap and keep in the f…