5 from 1 vote
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
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

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

Course: Main Course
Cuisine: Malaysian
Servings: 4
Calories: 382 kcal
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
  1. 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.
  2. Add lemongrass, garlic, and chilies. Stir fry for 30 seconds.
    Cincaluk Pork Stir Fry-7
  3. Then add cincaluk and continue to stir fry for 2 minutes.
    Cincaluk Pork Stir Fry-8
  4. Add pork, sugar, ground pepper, and tamarind concentrate. Stir fry to get the pork coated with the cincaluk.
    Cincaluk Pork Stir Fry-9
  5. Pour in water and continue to stir fry for 3 to 4 minutes or until sauce thickens. Turn off stove.
  6. Transfer to a serving dish. Garnish with fried shallots and green onions.
    Cincaluk Pork Stir Fry-10
  7. Serve immediately with steamed rice.
Recipe 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.