Name: Malaysian Chinese Braised Pork in Spicy Red Chili Sauce
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Malaysian Chinese
Ingredients: 700 g (1.5 lb) pork shoulder, cut into 3 cm cubes; 1 tsp fine sea salt; 1/2 tsp ground white pepper; 2 tbsp vegetable oil; 15 dried red chilies, soaked in hot water for 20 minutes; 8 medium shallots, peeled; 5 garlic cloves; 1 inch fresh ginger, sliced; 1 tsp belacan (shrimp paste), toasted; 2 tbsp water; 3 ripe tomatoes, roughly chopped; 2 tbsp tomato ketchup; 1 tbsp palm sugar or brown sugar; 1 tbsp light soy sauce; 1 tsp tamarind paste; 1/2 cup water or chicken stock; 1 small cinnamon stick; 2 whole star anise; 2 spring onions, thinly sliced; 2 tbsp crispy fried shallots; Steamed white rice, to serve

A festive Chinese-Malaysian pork dish featuring tender cubes of pork slow-cooked in a vibrant, fiery red sauce built from dried chilies, tomatoes, and aromatic spices. The sauce balances heat, sweetness, and tang, making it a beloved centerpiece for family gatherings and Chinese New Year celebrations. Best enjoyed with fluffy steamed white rice to soak up the luscious gravy.

Prep Time20 mins

Cook Time50 mins

Total Time70 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

485 kcalCalories
30 gFat
10 gSaturated Fat
18 gCarbs
3 gFiber
11 gSugar
34 gProtein
720 mgSodium
780 mgPotassium
90 mgCalcium
4 mgIron
32 mgVitamin C
95 mcgVitamin A

Ingredients

For the pork

700 g (1.5 lb) pork shoulder, cut into 3 cm cubes
1 tsp fine sea salt
1/2 tsp ground white pepper
2 tbsp vegetable oil

For the spice paste

15 dried red chilies, soaked in hot water for 20 minutes
8 medium shallots, peeled
5 garlic cloves
1 inch fresh ginger, sliced
1 tsp belacan (shrimp paste), toasted
2 tbsp water

For the sauce

3 ripe tomatoes, roughly chopped
2 tbsp tomato ketchup
1 tbsp palm sugar or brown sugar
1 tbsp light soy sauce
1 tsp tamarind paste
1/2 cup water or chicken stock
1 small cinnamon stick
2 whole star anise

To garnish and serve

2 spring onions, thinly sliced
2 tbsp crispy fried shallots
Steamed white rice, to serve

Directions

Season the pork cubes with salt and white pepper, then let them rest at room temperature for 15 minutes while you prepare the paste.
Drain the soaked chilies and blend them with shallots, garlic, ginger, toasted belacan, and 2 tbsp water until a smooth, thick paste forms.
Heat the oil in a heavy wok or clay pot over medium-high heat. Sear the pork in batches for 2-3 minutes per side until golden brown, then transfer to a plate.
Lower the heat to medium and fry the spice paste in the same pot for 6-8 minutes, stirring often, until it darkens and oil begins to separate at the edges.
Add the cinnamon stick and star anise, then stir in the chopped tomatoes. Cook for 3 minutes until they soften and release their juices.
Stir in the ketchup, palm sugar, soy sauce, tamarind paste, and water. Bring the mixture to a gentle simmer.
Return the pork and any juices to the pot, cover, and simmer on low heat for 30-35 minutes until the pork is fork-tender and the sauce has thickened.
Uncover and increase the heat slightly to reduce the sauce for 5-7 minutes until glossy and thick enough to coat the back of a spoon.
Taste and adjust with extra salt or sugar as needed, then discard the cinnamon stick and star anise.
Transfer to a serving plate, scatter with spring onions and crispy fried shallots, and serve hot with bowls of steamed rice.

Cook’s Notes

For an even richer, melt-in-mouth texture, use pork belly or a 50/50 mix of shoulder and belly.
Always toast the belacan in a dry pan for 30 seconds per side before blending to deepen its earthy aroma.
Remove chili seeds for a milder sauce, or add 2-3 fresh red chilies for extra heat.
A splash of dark soy sauce stirred in at the end will deepen the signature red color.
The sauce should be thick enough to coat the pork but loose enough to spoon generously over rice.