Wednesday, 10 October 2007

Hong Bak

  • 600g pork belly or lean pork, cut into 2.5cm x 2.5cm in size
  • 2.5cm cinnamon stick (kayu manis)
  • 2 tsp sugar
  • 1 tsp dark soy sauce
  • 1 cup water
  • 3 tbsp cooking oil

Ground spice paste:

  • 1 inch cekur roots (sar keong)
  • 3 pips garlic
  • 6 shallots
  • 10 peppercorns
  • 2 tbsp coriander powder
  • 2 tbsp tau cheong


Heat oil in a frying pan and put in the cinnamon stick. Add in the ground ingredients and tau cheong. Fry till fragrant. Add in water slowly.

Add in sugar and dark soy sauce. When the mixture is aromatic, add in the meat. Simmer until the meat is tender.

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