Sio Bak Tacos with Pineapple Salsa

We visited Huat Huat Land at Singapore Chinese Cultural Centre this Chinese New Year to behold their life sized pineapples, beautifully illustrated murals and gigantic mahjong tiles. We were then inspired to create a recipe using leftover ingredients from Chinese New Year like pineapples, Sio bak and bak kwa!
Here’s a simple recipe that you can make with your leftover ingredients that tastes amazing! The combination of pineapples and Sio bak is just heavenly as there is a balance of sweet, savoury and tart. The taco shells also add a nice crunch to the texture together with the fried shallots.
Do check out the Huat Huat Land exhibit, going on until the 31st of March 2020
Address: Singapore Chinese Cultural Centre, 1 Straits Boulevard, Singapore 018906 Opening Hours: 9am – 11pm, daily (including Public Holidays)
Music by SCCC:

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Adjust Servings
8taco shells
300g roasted pork belly
125g diced tomatoes
125g cubed pineapples
60g chopped shallots
2chopped chilli
12 calamansi
¼cup Sambal chilli
½cup mayonnaise
Bak kwa 1 slice
Chinese parsley
Fried shallots



Mix diced tomatoes, cubed pineapples, chopped shallots, chopped chilli, chopped chinese parsley and juice from 8 calamansi into a bowl and set aside.
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Mix sambal chilli and mayonnaise and set aside.
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In a taco shell, add sliced roast pork, sambal mayonnaise, and pineapple salsa. Garnish with bak kwa bits, fried shallots and chinese parsley.
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