Wednesday, 2 March 2011

Chilli Belachan Crispy Pork Belly

What to do with leftover roast pork belly? Honestly, it's not much of a problem, who am I kidding, I'll be more than happy eating it as it is. But just to spice things up a little, I stir-fried the leftover pork belly in true Singaporean style, with some chilli and belachan (fermented shrimp paste).

Chilli Belachan Crispy Pork Belly
~100g of leftover roasted pork belly, sliced into small chunks
1 small onion, sliced thinly (or a couple of shallots would be fantastic)
1-2 dried red chillies, deseeded
1 tsp fermented shrimp paste
1 tsp unrefined cane sugar
1 tsp soy sauce (traditionally brewed)
1 tsp Chinese black vinegar
1 tsp evoo (or unrefined coconut oil or palm oil)

1. Over medium-high heat, fry the sliced onions in the oil, till they turn golden brown.
2. Add the dried chillies and fermented shrimp paste and toast till fragrant.
3. Add the pork belly, along with the vinegar, soy sauce and sugar, and stirfry for about 10 min more.
4. Serve over rice with some fresh coriander leaves (which I didn't have).

This dish really hit home with the mix of salty, sweet, sour, savoury and of course, spicy flavours, and the depth from the fermented shrimp paste. Really, you can't go wrong with crispy pork belly, but still.

If you have some sambal tumis, just replace the dried chillies and belachan with that, 100x better!

This is part of Full Plate Thursday.


  1. I remember my dad cooking pork belly when I was growing up. Whatever he did it was delicious.

  2. Hi Shu Han,
    I don't think I have ever had Chilli Belachan Crispy Pork Belly, but I would sure like to try it. Of course we love Pork Belly and those wonderful flavors in your recipe would just be amazing. Thank you so much for sharing at Full Plate Thursday and please come back!

  3. @ Ms Bibi: haha you can never go wrong with pork belly!
    @ Miz Helen: Thank you! Do try it out one day, and let me know(:

  4. this looks really yummy. i'm a fan of pork belly dishes and i can really imagine how delicious your recipe is based on the ingredients you used. so Asian. really mouthwatering :D