Rendang Spiced Sio Bak

Mains
Oven
Pork

Easy Level:

Cook Time:

Servings:

8

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/

Ingredients

Adjust Servings
US / Metric
0.00
kg
kg
Pork belly
0.00
kg
kg
Pork belly
0.00
tbsp
tbsp
Coarse salt
0.00
tbsp
tbsp
Coarse salt
0.00
tbsp
tbsp
Rice vinegar
0.00
tbsp
tbsp
Rice vinegar
0.00
g
g
Shallots
0.00
g
g
Shallots
0.00
g
g
Galangal
0.00
g
g
Galangal
0.00
g
g
Turmeric
0.00
g
g
Turmeric
0.00
cloves
cloves
of Garlic
0.00
cloves
cloves
of Garlic
0.00
stalks
stalks
of Lemongrass
0.00
stalks
stalks
of Lemongrass
0.00
Red
Red
chillies, deseeded
0.00
Red
Red
chillies, deseeded
0.00
Dried
Dried
red chillies, soaked
0.00
Dried
Dried
red chillies, soaked
0.00
tbsp
tbsp
Coriander powder
0.00
tbsp
tbsp
Coriander powder
0.00
tbsp
tbsp
Fennel powder
0.00
tbsp
tbsp
Fennel powder
0.00
tbsp
tbsp
Red chilli powder
0.00
tbsp
tbsp
Red chilli powder
0.00
tbsp
tbsp
Salt
0.00
tbsp
tbsp
Salt
0.00
Cardamom
Cardamom
seeds
0.00
Cardamom
Cardamom
seeds
0.00
Kaffir
Kaffir
lime leaves
0.00
Kaffir
Kaffir
lime leaves
0.00
g
g
Palm sugar
0.00
g
g
Palm sugar
0.00
ml
ml
Coconut cream
0.00
ml
ml
Coconut cream
0.00
g
g
Grated coconut
0.00
g
g
Grated coconut
0.00
ml
ml
Oil
0.00
ml
ml
Oil

Steps

1

Toast grated coconut in a pan until brown. Remove from the pan and set aside.
Toast grated coconut in a pan until brown. Remove from the pan and set aside.
Mark as completed

2

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

3

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

4

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

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.
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.
Mark as completed

6

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.
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.
Mark as completed

7

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

8

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.
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.
Mark as completed

9

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.
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.
Mark as completed

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