Gulai SioBak (Roasted Pork Belly Curry)

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Here’s the RECIPE for Gulai Siobak/Roasted Pork Belly Curry. This is one of our favorite curries as it is simple to cook and freezes well. The Siobak/Roasted Pork Belly really elevates this dish.

Recipe by Mama Ding

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Total Time | 45 mins

Prep Time | 15 mins

Cook Time | 30 mins

Servings : 4 - 6

Ingredients

  • 500 g (1.1 lb) siobak/roasted pork belly, sliced

  • 1 stalk lemongrass, smashed

  • 4 sprigs curry leaves, stem removed

  • 500 ml (2 cup) thick coconut milk

  • 250 ml (1 cup) water or more

  • 10 pieces tofu puffs, sliced half

  • 6 long beans, sliced to 2 cm/1 inch lengths

  • 3 pieces fuchok (dried beancurd sticks). soaked till soft and cut

  • 2 tbsp light soy sauce or to taste

  • 1 tbsp sugar or to taste

  • 1 tsp salt or to taste

  • 3 tbsp cooking oil

    For the spices~

  • 12 pieces dried chillies, soaked till soft and cut into small pieces*

  • 10 shallots, peeled*

  • 5 pips garlic, peeled*

  • 2 cm (1 inch) piece of ginger, peeled and sliced*

  • 1 cm (1/2 inch) piece of shrimp paste/belacan*

  • 4 tbsp meat curry powder

Method

01 Prepare the spice paste first. Blend or pound the ingredients marked * until fine then mix well with the curry powder. Set aside.

02 Heat cooking oil in a wok/pan. When oil is hot, saute the spice paste till fragrant. Saute until the oil rises to the surface (about 12 - 15 mins on medium heat).

Add the lemongrass and curry leaves. Saute for 1 min.

Add the sio bak (roasted pork belly). Saute for 2 mins.

Add the thick coconut milk and keep stirring till well combined. When it comes to a boil, add the water.

Add the tofu puffs and fuchok (dried beancurd sticks). Stir then add the long beans.

03 Bring to the boil again and simmer for 10 - 15 mins on medium heat, stirring occasionally. When the meat and long beans have softened, season with light soya sauce, sugar and salt.

If the curry consistency is too thick, add half cup of water and bring to the boil again.

Stir to mix well then turn off heat.

04 Dish up and serve with rice, noodles, bread or roti canai.

Notes

Make a large batch and freeze in smaller portions. This curry keeps up to 3 days in the refrigerator and up to 3 months if frozen. Thaw overnight in the refrigerator before reheating thoroughly before consumption.

Main Dish, PorkMama DingComment