📝 About This Recipe
A cornerstone of Kristang celebrations, Pork Feng is a complex, aromatic stew that beautifully marries Portuguese influence with Malay spices. This traditional 'nose-to-tail' masterpiece features finely diced pork and offal simmered in a rich, earthy gravy of toasted coriander and warm spices. It is a labor of love that rewards the patient cook with deep, savory layers of flavor and a unique texture that defines the heritage of the Malacca Portuguese community.
🥗 Ingredients
The Meat
- 500 grams Pork belly (cut into tiny 0.5cm cubes)
- 300 grams Pork shoulder (cut into tiny 0.5cm cubes)
- 200 grams Pork heart (cleaned and cut into tiny 0.5cm cubes)
- 200 grams Pork liver (cleaned and cut into tiny 0.5cm cubes)
- 1 piece Pork kidney (soaked in salted water, core removed, finely diced)
The Spice Paste (Rempah)
- 200 grams Shallots (peeled and sliced)
- 50 grams Garlic (peeled)
- 50 grams Ginger (peeled and sliced)
- 30 grams Galangal (Lengkuas) (peeled and sliced)
- 20 grams Turmeric root (or 1 tablespoon powder)
The Feng Spice Mix
- 4 tablespoons Coriander seeds (dry-toasted and ground to a fine powder)
- 1 tablespoon Cumin seeds (dry-toasted and ground)
- 1 tablespoon Fennel seeds (dry-toasted and ground)
- 1 teaspoon Black peppercorns (ground)
- 1 piece Cinnamon stick (broken in half)
- 5 pieces Cloves
Seasoning and Liquids
- 1/2 cup Vegetable oil
- 50 grams Tamarind pulp (mixed with 1 cup water and strained for juice)
- 2-3 tablespoons Coconut vinegar (or cider vinegar for tang)
- to taste Salt and Sugar (Kristang food favors a balanced savory-sour-sweet profile)
👨🍳 Instructions
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1
Begin by cleaning the offal thoroughly. Rub the kidney and liver with salt and a splash of vinegar, let sit for 10 minutes, then rinse. Blanch all meats and offal in boiling water for 5 minutes to remove impurities. Drain and set aside.
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2
The hallmark of Feng is the uniform, tiny dice. Cut all the blanched meats (belly, shoulder, heart, liver, kidney) into very small 0.5cm cubes. This ensures every spoonful contains a bit of everything.
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3
Prepare the spice paste (rempah) by blending the shallots, garlic, ginger, galangal, and turmeric with a little water until it forms a smooth, thick paste.
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4
In a heavy-bottomed pot or wok, heat the vegetable oil over medium heat. Add the cinnamon stick and cloves, frying for 30 seconds until fragrant.
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5
Add the blended spice paste to the pot. Sauté (tumis) for 15-20 minutes, stirring constantly. This is a critical step; the paste must darken and the oil should separate (pecah minyak) from the solids.
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6
Stir in the toasted coriander, cumin, fennel, and black pepper powders. Fry for another 2-3 minutes to integrate the dry spices into the paste.
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7
Add the diced pork belly and shoulder first. Stir well to coat the meat in the spices and cook for 5 minutes until the fat begins to render.
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8
Add the diced heart and kidney. Pour in the tamarind juice and enough water to just cover the meat. Bring to a boil.
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9
Lower the heat to a simmer. Cover the pot and cook for 45-50 minutes. The meat should become tender and the sauce should start to thicken.
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10
Add the diced liver in the last 15 minutes of cooking. Liver cooks faster and adding it too early will make it tough and grainy.
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11
Stir in the coconut vinegar, salt, and sugar. Taste and adjust. The flavor should be deeply savory with a pleasant tang from the vinegar and tamarind.
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12
Continue simmering uncovered if the gravy is too thin. The final consistency should be thick and 'mushy'—where the meat and gravy are tightly bound together.
💡 Chef's Tips
The secret to a great Feng is the 'toasted' aroma; ensure your coriander seeds are freshly toasted until dark brown before grinding. If you are sensitive to offal, you can increase the proportion of pork belly and shoulder, but the liver is essential for the gravy's signature thickness. Like most stews, Feng tastes significantly better the next day after the flavors have 'matured' in the fridge. Don't rush the sautéing of the spice paste; if the oil doesn't separate, the raw taste of the aromatics will overpower the dish. Use a high-quality coconut vinegar to achieve the authentic Malaccan Eurasian flavor profile.
🍽️ Serving Suggestions
Serve hot with traditional 'Roti Jala' (Lace Pancakes) to soak up the rich gravy. Accompany with a side of steamed white rice and a fresh cucumber 'Acar' (pickle) to cut through the richness. Pair with a cold lager or a crisp, dry Riesling to balance the earthy spices. For a traditional Kristang breakfast, serve leftovers stuffed inside a crusty French baguette (Baguette Feng).