Ref: by Celine J Marbeck . Author of: Cuzinhia Cristang (A Malacca Portuguese Cookbook)

  • 1 kg belly pork, rinsed and cut into chucks
  • 250g pig's ears
  • 2 tbsp thick soy sauce
  • 2 tsp thin (light) soy sauce
  • 6 small red onions
  • 6 garlic pips, peeled and chopped
  • 2 tsp sliced galangal
  • 1 stick cinnamon (3 cm in length)
  • 2 star anise
  • 2 cloves
  • 1 tbsp rock sugar
  • 250 ml water
  • 3 tbsp shredded lettuce
  • 1 cucumber, peeled, halved and sliced thinly
  • 6 bean curd puffs, blanched and sliced thinly

Chilli Sauce:

(Pound in a mortar and combine all together)
  • 5 fresh red chillies
  • 1 pod garlic, peeled and crushed
  • 2 tbsp rice vinegar
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 2 tbsp lime juice

  1. Marinate pork and pig's ears in the thick and thin soy sauce for 10 mins.
  2. Put meat in a deep pot, with the onions, garlic, galangal, cinnamon, star anise and cloves. Heat for 2 mins., then pour in enough water to cover the meat.
  3. Cook for 20 - 30 mins, until meat is tender.
  4. Sprinkle into the pot the rock sugar, and stir to dissolve the sugar.
  5. When the sauce has reduced, stir the meats in it to coat evenly, and test to see if meat is tender.
  6. If meat tender, remove and let cool.
  7. Once meat cool, cut meat into bite pieces and place in a dish.
  8. Sprinkle lettuce, cucumber slices and bean curd puffs over the meat.
  9. Toss gently then drizzle the chilli sauce over, and serve.
this is Malacca Cristang cuisine