CINCALOK PORK OR CHICKEN

CINCALOK PORK

1

1 strip belly pork*, about 1" wide, skin removed or 2 pcs boneless chicken wholeleg (Marylands)

2 tbsp cooking oil

2 tsp minced garlic

2 tbsp cincalok**

1 tbsp tamarind paste

2 tbsp brown sugar or to taste

1/2 tspn dark, thick soy sauce

1 tbsp light soy sauce or to taste

1 medium onion, sliced into thin wedges

1 red chilli or 4 bird chillis, sliced 

brown shallot crips for garnishing

1. Slice belly pork thinly. Mix tamarind paste with a little water.  Remove seeds.

2.  Heat up oil in wok and brown garlic.  Add in pork and stir-fry until cooked.

3.  Make a well in the center and put in cincalok and let it cook for a few seconds. Stir.

4.  Add in tamarind water, sugar, light and thick soy sauces and chopped chillies.  Stir-fry until quite dry.  Check the taste.

5.  Lastly stir in onion wedges and cook until just done.

6.  Dish out and garnish with brown shallot crisps.

Serves 4

Notes:
* You can replace belly pork with boneless chicken whole leg with skin removed. Slice along the grain.
**  Cincalok is preserved tiny shrimps in brine and fermented rice. If you are living overseas, you can buy it from Asian food stores: