This Cincaluk Pork Stir Fry is one dish not easily found at the restaurants. It is deliciously fragrant, tangy, and appetizing. A must try! | MalaysianChineseKitchen.com

Cincaluk Pork Stir Fry

This Cincaluk Pork Stir Fry is one dish not easily found at the restaurants. It is deliciously fragrant, tangy, and appetizing. A must try!
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: Malaysian
Servings: 4
Calories: 382kcal
Author: Linda Ooi

INGREDIENTS

  • 3 tbsp vegetable oil
  • 8 to 10 shallots (thinly sliced)
  • 1 lemongrass (bottom 3 inches only cut into thin slices)
  • 2 cloves garlic (minced)
  • 2 red chilies (seeded and cut into pieces)
  • ½ cup cincaluk (fermented small shrimps) (130g)
  • 1 lb boneless sirloin pork (cut into strips) (450g)
  • 2 tsp sugar
  • ¼ tsp ground pepper
  • 1 tsp asam jawa / tamarind concentrate**
  • ½ cup water (120ml)
  • 2 green onions (thinly sliced)

INSTRUCTIONS

  • Heat vegetable oil in a wok or large fry pan. Add shallots and stir fry until light golden brown, about 7 to 8 minutes. Remove fried shallots but leave oil in the wok. Set aside.
  • Add lemongrass, garlic, and chilies. Stir fry for 30 seconds.
    Cincaluk Pork Stir Fry-7
  • Then add cincaluk and continue to stir fry for 2 minutes.
    Cincaluk Pork Stir Fry-8
  • Add pork, sugar, ground pepper, and tamarind concentrate. Stir fry to get the pork coated with the cincaluk.
    Cincaluk Pork Stir Fry-9
  • Pour in water and continue to stir fry for 3 to 4 minutes or until sauce thickens. Turn off stove.
  • Transfer to a serving dish. Garnish with fried shallots and green onions.
    Cincaluk Pork Stir Fry-10
  • Serve immediately with steamed rice.

NOTES

**If you are using asam jawa (tamarind paste), rinse and soak 1 tbsp asam jawa in ½ cup (120ml) water for 5 minutes. Strain and use the juice. Omit ½ cup (120ml) water in Step 5.

NUTRITION

Calories: 382kcal
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