Cincaluk Pork Stir Fry
This Cincaluk Pork Stir Fry is one dish not easily found at the restaurants. It is deliciously fragrant, tangy, and appetizing. A must try!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
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.
- 2
Add lemongrass, garlic, and chilies. Stir fry for 30 seconds.
- 3
Then add cincaluk and continue to stir fry for 2 minutes.
- 4
Add pork, sugar, ground pepper, and tamarind concentrate. Stir fry to get the pork coated with the cincaluk.
- 5
Pour in water and continue to stir fry for 3 to 4 minutes or until sauce thickens. Turn off stove.
- 6
Transfer to a serving dish. Garnish with fried shallots and green onions.
- 7
Serve immediately with steamed rice.