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Spicy Belacan Pork with Chips and Peas
Course: Main Course
Cuisine: Peranakan
Author: Shiokman Eddie
  • 1 kg sliced loin pork
  • 4 big onions sliced
  • 200 ml coconut milk
  • 750 ml water
  • Oil for frying
  • 1 kg potatoes cut into chips
  • 250 g green peas
  • 4 tsp sugar
  • 2 Tbsp thick dark soy sauce
  • 2 Tbsp thin dark soy sauce
  • 2 Tbsp vinegar
  • 200 g small onions peeled and washed
  • 12 cloves garlic
  • 100 g dried chillies soaked and seeded
  • 150 g belachan shrimp paste, toasted
  1. Cut 1 kg pork loin into thin slices and into halves
  2. Smash the slices of pork with the back of the cleaver
  3. Mix sugar, thick and thin dark soy sauce and vinegar in a bowl thoroughly
  4. Pour the marinate over the sliced pork and mix until they are evenly coated
  5. Keep the marinated pork slices in the fridge until ready to be cooked
  6. Pan fry marinated pork slices for about a minute on each side
  7. Cut 1 kg potatoes into chips and soak in water to prevent discolouration
  8. Drain the potato chips completely dry before frying them in hot oil
  9. Remove potato chips from deep fryer when they are almost cooked
  1. Blend small onions, garlic, dried chillies and toasted belacan into a fine paste
  2. Pour the blended spicy paste into a hot wok with cooking oil and stir fry
  3. Fry until the rempah is cooked (when oil separates) and set aside
  4. Fry 4 sliced big onions until slightly brown
  5. Add the cooked rempah and stir evenly
  6. Add the cooked sliced pork and mix evenly
  7. Pour 750 ml water a little at a time and stir well
  8. Add 200 ml coconut milk and stir until all the ingredients are evenly mixed
  9. Add the fried potato chips and 250g of frozen green peas and mix thoroughly
  10. Let it simmer for about 10 mins
  11. Serve hot with rice