Hong Bak

Ingredients

600–700g pork belly (with skin), cut into thick pieces
3–4 tbsp oil

(A)

1 tbsp tau cheong (fermented bean paste), mashed
1 tsp pounded garlic
1 tsp pounded shallots

Ground ingredients

3cm knob cekur roots
3½ tbsp ground coriander powder
1 tsp ground white pepper
1 cup water

Seasoning

1 tsp salt
Sugar to taste

Method

Heat oil and fry tau cheong, garlic and shallots until fragrant.

Add combined ground ingredients (A) and continue to fry over a medium-low heat until oil rises and separates from the paste.

Stir in the meat and add seasoning. Fry until meat is well seasoned.

Add water and simmer meat until it is tender and the gravy is thick.

Dish out and serve immediately.

(Note: Pork belly can be substituted with chicken instead.)


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