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Cut and soak dried chillies until softened.
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Cut small onions, candlenuts, belacan and lemongrass into small pieces.
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Grind all the spices into a fine paste.
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Add salt to the paste and mix thoroughly.
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Cut pork loin into halves and into thin slices
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Pound the sliced pork to tenderise the meat.
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Marinate the sliced pork with the spice paste and refrigerate for a few hours.
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Heat a frying pan with oil and add the marinated pork.
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Stir fry for about 10 minutes until the meat is partially cooked.
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Add more oil if it is too dry.
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Pour coconut milk and mix thoroughly and leave it to simmer until the meat is tender.
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Serve with steaming hot rice