Cincaluk Pork Belly

Blanched Okras
January 3, 2011
Fried gelatinous sharksfin with eggs
February 26, 2011

Have you tried this dish? May sound repelling to some but absolutely delicious to me. This recipe requires Cincaluk which are tiny shrimps fermented with an equal portion of rice and salt for about 12 to 14 days.

Anything fermented may sound yukky to some, but realistically it’s all the same  … cheese, wine, belacan, tempoyak, nam yue, fu yue, tofu etc….. It’s all about acquired taste. Always make sure the Cincaluk looks pinkish, that’s when it’s fresh before you purchase a bottle.

It really isn’t that bad, in fact, it doesn’t taste fermented or pungent. All you need for this recipe is :-


600 gm pork belly without skin (sliced thinly)
5 Tbsp Cincaluk
3 Tbsp chili flakes
4 shallots (sliced finely)
2 garlic (sliced finely)
a few drops of dark soy sauce
olive oil
hot water
juice of 2 lime
sea salt


  1. Cut pork belly into thin slices when it is still partially frozen. This will make the slicing process easier.
  2. Drizzle a generous amount of olive oil in a wok or frying pan.
  3. Throw in the sliced onion and garlic. Saute them for a minute then add in the Cincaluk. Stir for 2 minutes.
  4. Add in the sliced pork belly and fry some more till the pork is cooked and looks a little burnt.
  5. Put in the chili flakes followed by some water. Let the pork belly simmer in the gravy created by the water. Lower the heat and let it simmer for 40 minutes, topping up the gravy with hot water from time to time.
  6. When the pork belly turns tender, add sea salt to taste if needed, a few drops of dark soy sauce for colour and squeeze some lime juice over it before serving.
  7. Best served with hot rice.

Leave a Reply

Your email address will not be published. Required fields are marked *