📝 About This Recipe
A crown jewel of Kristang (Portuguese-Malaccan) heritage, Seybak is a vibrant, multi-textured salad that marries the soulful depth of slow-braised pork with a zesty, vinegar-based chili dressing. This dish is a testament to the fusion of East and West, featuring tender pork belly, pig’s ears, and firm tofu bathed in a complex gravy of aromatic spices. It is a celebratory dish traditionally served during festive gatherings, offering a perfect balance of fatty, sour, and spicy notes in every bite.
🥗 Ingredients
The Braise
- 500 grams Pork belly (cut into large chunks)
- 1 piece Pig's ear (cleaned thoroughly)
- 2 blocks Firm tofu (Tau Kwa) (halved diagonally)
- 2 pieces Star anise
- 1 piece Cinnamon stick (about 2 inches long)
- 2 tablespoons Dark soy sauce
- 1 tablespoon Light soy sauce
- 800 ml Water (or enough to cover the meat)
The Spice Paste (Rempah)
- 10 pieces Shallots (peeled)
- 4 cloves Garlic
- 3 pieces Candlenuts (toasted)
- 1 inch Galangal (sliced)
- 5 pieces Red chilies (deseeded for less heat)
The Dressing & Salad Assembly
- 4-5 tablespoons White vinegar (adjust to taste)
- 2 tablespoons Sugar (palm sugar or white sugar)
- 1 medium Cucumber (seeded and sliced into matchsticks)
- 2 pieces Green chilies (thinly sliced)
- 1/2 cup Fresh coriander (roughly chopped for garnish)
👨🍳 Instructions
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1
Begin by cleaning the pig's ear and pork belly. Blanch them in boiling water for 5 minutes to remove impurities, then drain and set aside.
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2
Prepare the spice paste by blending the shallots, garlic, candlenuts, galangal, and red chilies with a splash of water until a smooth paste forms.
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3
In a heavy-bottomed pot, heat a tablespoon of oil and sauté the spice paste over medium heat until fragrant and the oil begins to separate (pecah minyak).
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4
Add the star anise and cinnamon stick to the pot, stirring for another minute to release their essential oils.
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5
Place the pork belly, pig's ear, and firm tofu into the pot. Pour in the dark soy sauce, light soy sauce, and water.
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6
Bring the liquid to a boil, then reduce the heat to low. Cover and simmer gently for 45-60 minutes, or until the pork is tender and the pig's ear has a soft, gelatinous crunch.
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7
Once the tofu has absorbed the flavors (about 20 minutes into simmering), remove the tofu blocks and set them aside to cool.
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8
When the meat is done, remove the pork and pig's ear from the liquid. Increase the heat to high and reduce the remaining braising liquid by half until it becomes a slightly thickened gravy.
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9
While the gravy reduces, slice the pork belly, pig's ear, and braised tofu into bite-sized, thin strips.
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10
In a large mixing bowl, whisk together the reduced gravy, white vinegar, and sugar to create the dressing. It should be tangy, savory, and slightly sweet.
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11
Add the sliced meats and tofu into the dressing bowl along with the cucumber matchsticks and sliced green chilies. Toss thoroughly to coat every piece.
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12
Transfer the salad to a serving platter and garnish generously with fresh coriander. Serve at room temperature for the best flavor profile.
💡 Chef's Tips
For the best texture, ensure you don't overcook the pig's ear; it should have a pleasant 'snap' rather than being mushy. If you can't find pig's ears, you can substitute with pork rind or extra pork belly, though the authentic crunch will be missed. Always taste your dressing before mixing; the balance of vinegar to sugar is crucial and can vary based on the brand of vinegar used. Letting the assembled salad sit for 15 minutes before serving allows the cucumber and meat to better absorb the tangy dressing. To make it extra authentic, use 'Cuka Makan' (local Malaysian cane vinegar) if available at a specialty grocer.
🍽️ Serving Suggestions
Serve as a refreshing appetizer alongside a rich Kristang main like 'Debal Curry' (Devil's Curry). Pair with a crisp, chilled lager or a dry Riesling to cut through the richness of the pork. This dish goes wonderfully with steamed jasmine rice or crusty French baguette to soak up the extra dressing. Include a side of Sambal Belacan for those who desire an extra punch of umami and heat. Serve on a bed of fresh lettuce leaves for an added crunch and a beautiful presentation.