📝 About This Recipe
This signature dish of the Kristang people—descendants of Portuguese and Malay heritage in Malacca—is a vibrant evolution of the Goan 'Vinha d'Alhos'. Unlike its Indian cousin, this version balances the sharp tang of distilled vinegar with the aromatic warmth of lemongrass and galangal, creating a deeply complex, fiery gravy. It is a soul-warming stew that tells the story of maritime history through the bold marriage of European preservation techniques and Southeast Asian aromatics.
🥗 Ingredients
The Meat & Marinade
- 1 kg Pork Belly or Shoulder (cut into 3cm cubes, skin-on preferred)
- 4 tablespoons Distilled White Vinegar (or malt vinegar for deeper flavor)
- 1 teaspoon Salt
- 1 teaspoon Turmeric Powder
The Spice Paste (Rempah)
- 20-25 pieces Dried Red Chilies (soaked in hot water until soft)
- 150 grams Shallots (peeled)
- 8 cloves Garlic (peeled)
- 5 cm Ginger (sliced)
- 3 cm Galangal (Lengkuas) (sliced)
- 2 stalks Lemongrass (white parts only, sliced)
- 4 pieces Candlenuts (Buah Keras) (to thicken the gravy)
- 1 teaspoon Belacan (Shrimp Paste) (toasted)
The Aromatics & Finishing
- 1/2 cup Vegetable Oil (for frying the rempah)
- 1 piece Cinnamon Stick (approx 5cm)
- 2 pieces Star Anise
- 1.5 tablespoons Palm Sugar (Gula Melaka) (shaved; adjust to taste)
- 500 ml Water (or enough to cover the meat)
👨🍳 Instructions
-
1
In a large glass bowl, toss the pork cubes with the salt, turmeric powder, and 2 tablespoons of vinegar. Cover and refrigerate for at least 2 hours, or ideally overnight, to tenderize the meat.
-
2
Prepare the 'Rempah' (spice paste) by blending the soaked dried chilies, shallots, garlic, ginger, galangal, lemongrass, candlenuts, and toasted belacan with a splash of water until a very smooth, thick paste forms.
-
3
Heat the vegetable oil in a heavy-bottomed pot or wok over medium heat. Add the cinnamon stick and star anise, frying for 1 minute until fragrant.
-
4
Add the blended spice paste to the oil. Reduce heat to medium-low and fry the paste, stirring constantly, for 15-20 minutes. This process, called 'pecah minyak', is complete when the paste darkens and the oil separates and rises to the top.
-
5
Increase the heat slightly and add the marinated pork to the pot. Stir-fry for 5-7 minutes, ensuring every piece of meat is well-coated with the spice paste and the exterior is seared.
-
6
Pour in the remaining 2 tablespoons of vinegar and the water. Stir to scrape up any bits stuck to the bottom of the pot.
-
7
Bring the liquid to a gentle boil, then reduce the heat to low. Cover with a lid and simmer for 60 to 75 minutes, or until the pork is fork-tender.
-
8
Remove the lid and stir in the Gula Melaka. Continue to simmer uncovered for another 10-15 minutes to allow the sauce to thicken into a rich, clinging gravy.
-
9
Perform a final taste test. Adjust the balance of salt, sugar, or vinegar if needed—the flavor profile should be sharp, spicy, and slightly sweet.
-
10
Turn off the heat and let the dish rest for at least 20 minutes before serving. This allows the oils to settle and the flavors to penetrate the meat further.
💡 Chef's Tips
Always use pork with some fat (like belly) as the fat carries the spice flavors and prevents the meat from drying out during the long simmer. Don't rush the frying of the spice paste; 'pecah minyak' is the secret to removing the raw chili taste and achieving a professional depth of flavor. If you can't find candlenuts, you can substitute with raw macadamia nuts to achieve that signature Kristang creamy texture. This dish tastes even better the next day—the acidity of the vinegar mellows and the spices become more harmonious after a 24-hour rest. Use a non-reactive pot (stainless steel or enameled cast iron) because of the high vinegar content.
🍽️ Serving Suggestions
Serve with hot, fluffy white jasmine rice to soak up the spicy gravy. Pair with a side of 'Achar Awak' (pickled vegetables) for a crunchy, acidic contrast. Traditional Kristang homes often serve this with 'Roti Jala' (lace pancakes) or crusty French baguette. A cold, crisp lager or a chilled glass of off-dry Riesling works beautifully to cut through the heat and fat. For a complete Eurasian feast, serve alongside a mild vegetable dish like cabbage stir-fried with turmeric.