Bak Assam (Nonya Spicy Char Xiu)

Tested Recipe Adapted from Chef Plilip Yoong’s Penang Nyonya A-Ma Secret Recipes

Bak Assam (Nonya Spicy Char Xiu)


600g pork belly, cleaned and drained


100g tamarind pulp, mixed with 250ml water and squeezed out juice

3 tbsp sugar

1 tsp salt

B (mixed well):

6 shallots, removed skin and sliced

3 chilli padi, diced

3 tbsp sambal belacan

4 calamansi limes, squeezed juice

Sambal Belacan (pounded):

4 red chillies

3 chilli padi

½ tbsp toasted belacan powder

½ tsp sugar

Preparation Instructions:

  1. Cook pork belly in boiling water for about 10 minutes. Dish and drain. Prick some holes onto the skin.
  2. Combine pork belly with A and put into the fridge. Marinate overnight.
  3. Cook the pork belly in a wok using medium low heat for about 20 minutes or until the gravy is very sticky.
  4. Dish up, cut pork belly into 2cm thick slices and arrange onto a serving platter.
  5. Spread B on top of pork belly and drizzle with calamansi lime juice before serving.

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