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

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Shanghai Braised Pork Belly ~ 上海紅燒肉

This is one dish that kids would love to go with rice or noodles.  The braised pork belly is soft and tender and the fat literally melts-in-your-mouth.  Simple to cook yet delicious and appetising.


Shanghai Braised Pork Belly  ~  上海紅燒肉  
 (adapted from 'here')

Ingredients
1 kg pork belly cut into about 1 inch thick4 Tbsp oil1 piece  (about 45 gm) piece sugar sugar6 Tbsp Shaoxing wine (I used Rose wine)2 Tbsp light soy sauce1.1/2 Tbsp dark soy sauce4 to 5 cups waterMethod Wash and blanch the pork belly in a pot of boiling water for about 5 mins. This helps to get rid of impurities.  Take out the pork, rinse it and set aside.In a wok, melt the piece sugar in the oil and once the sugar is melting, add in the pork, stirring to cover the pork with the caramel.  Lower the heat.Add in the wine, sauces and water.Cover and let the pork simmer under medium low heat for about 50 mins. to 1 hr till pork is tender.Dish out the pork and remove oil from the sauce.Put back the pork and cook on hi…

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…