Hong Bak Recipe

Hong Bak Recipe

(Braised Pork with Aromatic Spices Recipe)


2-3 tablespoons cooking oil

1 tablespoon preserved bean paste (tau cheo)

350 g trotters or belly pork, cut into chunks

125 ml water

2 potatoes, peeled and cut into wedges

1 tablespoon dark soy sauce

1 teaspoon salt, or to taste

2 tablespoons sugar, or to taste


Spice paste (ground together):

20 g (3 tablespoons) coriander (cilantro) seeds or powder

5 g cekur ginger root

25 g (3 cloves) garlic, peeled

100 g (10) shallots, peeled



Heat up the oil in a wok or clay pot to sauté the spice paste until aromatic.  Add the bean paste and fry again until aromatic.  Add the meat and stir for a few seconds before adding the water and turning down the heat to simmer the pork for 30-40 minutes.  Add the potato and season with the dark soy sauce, salt and sugar.  Allow to simmer until potato is cooked, adding more water if necessary.


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