Recipe Ingredient
- 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
Instructions
- 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.)
