Rendang Spiced Sio Bak – 仁当烧肉

In conjunction with FairPrice’s Finest Festival, and with inspiration from the Mod-Sin goodness from Chef Shen Tan, we came up with our own Mod-Sin dish of…. Rendang Sio Bak!

Instead of using the regular five spice seasoning for Sio Bak, we created a rendang spiced paste for our marinade. The end result – a surprisingly great combination that brings out the richness from the pork belly, and the lemak just makes you want to eat more and more of this dish.

Shop for the recipe items at your nearest FairPrice Finest stores and look out for exclusive deals to celebrate its 11 years of Finest fare. Watch Chef Shen’s original Mod-Sin recipe at https://fpfinestfestival.com/

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  • Servings: 8

  • Time: 4 hours

  • Skill: Intermediate

Ingredients:

  1. 2kg Pork belly

  2. 3 tbsp Coarse salt

  3. 2 tbsp Rice vinegar

  4. 30g Shallots

  5. 40g Galangal

  6. 15g Turmeric

  7. 6 cloves of Garlic

  8. 2 stalks of Lemongrass

  9. 6 Red chillies, deseeded

  10. 10 Dried red chillies, soaked

  11. 1 tbsp Coriander powder

  12. 1 tbsp Cumin powder

  13. 1 tbsp Fennel powder

  14. 1 tbsp Red chilli powder

  15. 1 tbsp Salt

  16. 10 Cardamom seeds

  17. 4 Kaffir lime leaves

  18. 50g Palm sugar

  19. 250ml Coconut cream

  20. 150g Grated coconut

  21. 120ml Oil

Directions for preparing the paste:

  1. Toast grated coconut in a pan until brown. Remove from the pan and set aside.

  2. Blend shallots, galangal, turmeric, garlic, lemongrass, red chillies and soaked dried chillies in a food processor until smooth and set aside.

  3. Heat 120 ml of oil in a pan, add the spice paste and stir fry until fragrant.

  4. Add the coriander powder, fennel powder, cumin powder, cardamom seeds, chilli powder and kaffir lime leaves, and stir fry until fragrant.

  5. Add the salt, palm sugar and toasted coconut. Pour in the coconut cream, mix well and bring to a simmer. Remove from heat and let it cool down.

Directions for cooking:

  1. Poke holes in the pork belly skin and secure it with skewers. Rub salt onto the skin evenly. Spread the rendang paste on the underside of the pork belly.

  2. Marinate the pork belly for 24 hours in the fridge, then leave it at room temperature for at least 30 minutes.

  3. Roast the pork belly in a preheated oven at 200°C for 2 hours. Remove from the oven, brush the skin with rice vinegar and place the pork belly back in the oven at high heat until the skin chars.

  4. Remove from the oven, scrape the charred bits off and remove the metal skewers. Let it rest for 30 minutes. Cut into pieces and serve with heated rendang paste.