Cincaluk Pork Stir Fry

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!

Author : Linda Ooi

Course : Main Course

Cuisine : Malaysian

Prep Time 15

Cook Time 15

Total Time 30

Servings: 4

Calories: 382kcal

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.
Then add cincaluk and continue to stir fry for 2 minutes.
Add pork, sugar, ground pepper, and tamarind concentrate. Stir fry to get the pork coated with the cincaluk.
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.
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