Malay-style Braised Pork Rice

Ingredients

In this adaptation, the Taiwanese Lu Rou Fan is transformed into a Malay-style dish by incorporating traditional Malay spices and flavors. The original dish is typically made with soy sauce, garlic, and five-spice powder, while the Malay version includes ingredients such as lemongrass, galangal, turmeric, and chili. These spices infuse the pork with a distinct Malay aroma and add a spicy kick to the dish. Additionally, the original Lu Rou Fan is usually served with a soft-boiled egg, while the Malay-style Braised Pork Rice is garnished with fresh herbs and accompanied by pickled vegetables for a tangy element. We alse have the original recipe for Lu rou fan, so you can check it out.

• 500g (1.1 lb) pork belly, sliced 500g (1.1 lb) pork belly, sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 3 slices galangal 3 slices galangal
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 red chilies, sliced 2 red chilies, sliced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 cinnamon stick 1 cinnamon stick
• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1 cup (235ml) water 1 cup (235ml) water
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• 2 tablespoons palm sugar 2 tablespoons palm sugar
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• Salt, to taste Salt, to taste
• Fresh herbs (such as cilantro or Thai basil), for garnish Fresh herbs (such as cilantro or Thai basil), for garnish
• Pickled vegetables, for serving Pickled vegetables, for serving
• Steamed rice, for serving Steamed rice, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 35g, 20g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat vegetable oil in a large pot over medium heat. Add lemongrass, galangal, garlic, and red chilies. Sauté until fragrant.
2. 2.
   Add the pork belly slices and cook until browned on all sides.
3. 3.
   In a small bowl, mix together turmeric powder, coriander powder, cumin powder, and cinnamon stick. Add the spice mixture to the pot and stir well to coat the pork.
4. 4.
   Pour in the coconut milk, water, tamarind paste, palm sugar, and fish sauce. Stir to combine.
5. 5.
   Reduce the heat to low and simmer for 1.5 to 2 hours, or until the pork is tender and the sauce has thickened. Stir occasionally to prevent sticking.
6. 6.
   Season with salt to taste.
7. 7.
   Serve the Malay-style braised pork over steamed rice. Garnish with fresh herbs and serve with pickled vegetables on the side.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This helps release the aromatic oils and enhances the flavor of the dish.

Tips & Tricks

• For a spicier version, increase the amount of red chilies or add a teaspoon of chili paste.
• If you prefer a sweeter taste, adjust the amount of palm sugar to your liking.
• To save time, you can use pre-sliced pork belly from your local butcher or supermarket.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will further develop, making it even more delicious when reheated.
• Serve the dish with a side of sambal belacan for an extra burst of flavor.

Serving advice

Serve the Malay-style Braised Pork Rice hot, with the fragrant rice as the base and the tender pork on top. Garnish with fresh herbs, such as cilantro or Thai basil, to add a pop of freshness. Accompany the dish with pickled vegetables on the side to provide a tangy and refreshing contrast to the rich flavors.

Presentation advice

To present the Malay-style Braised Pork Rice beautifully, arrange a mound of steamed rice in the center of each plate. Place the braised pork slices on top of the rice, allowing the sauce to drizzle down the sides. Garnish with fresh herbs and serve with a side of pickled vegetables. For an extra touch, you can sprinkle some toasted coconut flakes over the dish for added texture and visual appeal.