Rendang Spiced Sio Bak

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

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Adjust Servings
2kg Pork belly
3tbsp Coarse salt
2tbsp Rice vinegar
30g Shallots
40g Galangal
15g Turmeric
6cloves of Garlic
2stalks of Lemongrass
6Red chillies, deseeded
10Dried red chillies, soaked
1tbsp Coriander powder
1tbsp Cumin powder
1tbsp Fennel powder
1tbsp Red chilli powder
1tbsp Salt
10Cardamom seeds
4Kaffir lime leaves
50g Palm sugar
250ml Coconut cream
150g Grated coconut
120ml Oil



Toast grated coconut in a pan until brown. Remove from the pan and set aside.
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Blend shallots, galangal, turmeric, garlic, lemongrass, red chillies and soaked dried chillies in a food processor until smooth and set aside.
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Heat 120 ml of oil in a pan, add the spice paste and stir fry until fragrant.
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Add the coriander powder, fennel powder, cumin powder, cardamom seeds, chilli powder and kaffir lime leaves, and stir fry until fragrant.
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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.
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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.
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Marinate the pork belly for 24 hours in the fridge, then leave it at room temperature for at least 30 minutes.
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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.
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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.
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