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

Pork belly

0.00

Pork belly

0.00

tbsp

Coarse salt

0.00

tbsp

Coarse salt

0.00

tbsp

Rice vinegar

0.00

tbsp

Rice vinegar

0.00

Shallots

0.00

Shallots

0.00

Galangal

0.00

Galangal

0.00

Turmeric

0.00

Turmeric

0.00

cloves

of Garlic

0.00

cloves

of Garlic

0.00

stalks

of Lemongrass

0.00

stalks

of Lemongrass

0.00

Red

chillies, deseeded

0.00

Red

chillies, deseeded

0.00

Dried

red chillies, soaked

0.00

Dried

red chillies, soaked

0.00

tbsp

Coriander powder

0.00

tbsp

Coriander powder

0.00

tbsp

Fennel powder

0.00

tbsp

Fennel powder

0.00

tbsp

Red chilli powder

0.00

tbsp

Red chilli powder

0.00

tbsp

Salt

0.00

tbsp

Salt

0.00

Cardamom

seeds

0.00

Cardamom

seeds

0.00

Kaffir

lime leaves

0.00

Kaffir

lime leaves

0.00

Palm sugar

0.00

Palm sugar

0.00

Coconut cream

0.00

Coconut cream

0.00

Grated coconut

0.00

Grated coconut

0.00

Oil

0.00

Oil

Steps

1

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.

Mark as completed

3

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

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4

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.

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.

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.

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.

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.

Mark as completed