Stir-Fried Pork With Cincaluk
serves 2-4
Cincaluk, preserved shrimp, is a unique and versatile ingredient that's loaded with powerful (aka stinky) and complex flavors...are you up for it? To find out more about cincaluk and how to use it, read Rasa Malaysia.
2-3 tbsp oil
3 shallots (thinly sliced)
3 cloves garlic (thinly sliced)
1/2 lb pork fillet (cut into small pieces)
4 teaspoons cincaluk
1 tablespoon tamarind juice
1 tablespoon sugar
Salt to taste
1 red chile (deseeded and cut into small pieces)
1/2 bell pepper/1 green chile (deseeded and cut into small pieces)
prep: 10 minutes
total: 20 minutes
wok
wooden spoon
1. Heat up the oil in a wok over medium heat to fry the shallots until they turn golden brown and crispy. Dish out and set aside.
2. In the remaining oil, fry the garlic slices until fragrant and just lightly browned. Remove half of the garlic and set aside before adding the cincaluk.
3. Sauté the cincaluk until fragrant before adding red chile and bell peppers.
4. As soon as you smell the aromas of the chile and peppers, add in the meat. Stir-fry for 30 seconds and add the tamarind juice, sugar, and salt to taste.
5. Continue to stir-fry the pork until it's cooked; dish out onto a serving plate.
6. Top the stir-fried pork and cincaluk with shallot crisps and fried garlic slices.
2. In the remaining oil, fry the garlic slices until fragrant and just lightly browned. Remove half of the garlic and set aside before adding the cincaluk.
3. Sauté the cincaluk until fragrant before adding red chile and bell peppers.
4. As soon as you smell the aromas of the chile and peppers, add in the meat. Stir-fry for 30 seconds and add the tamarind juice, sugar, and salt to taste.
5. Continue to stir-fry the pork until it's cooked; dish out onto a serving plate.
6. Top the stir-fried pork and cincaluk with shallot crisps and fried garlic slices.
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