Clem's Spiced Pork Cubes

 

 

Spiced pork cubes used to be a larder staple in Malaysian households. It was relatively cheap and as it is a canned product, it can be part of a pantry larder indefinitely, to be brought out whenever it is needed. It is often eaten with porridge in accompaniment with other morsels for a light lunch (or breakfast as the case may be). It is almost always offered in a small portion size (can contents around  140 - 150 g). Nowadays, for whatever reason, this canned food from childhood days is an expensive item - MYR13.95 per 142 g can (Gulong brand) at a large chain supermarket in Kuching. Thus, it makes sense to discover how to home-make this food.


Canned Spiced Pork Cubes


After some research on the web, I found that it is simply cubed pork cooked with some spices and a soy bean paste. We all note different brands of spiced pork cubes do not taste the same - there is a variation. Thus, the ingredients which go into making it must also vary. Nevertheless, here is how you can make one very acceptable taste version of spiced pork cubes:



INGREDIENTS
 

  • Around 500 g of trimmed pork belly meat.
    Canned spiced pork cubes tend to be generally lean meat though.
     

  • A good helping of chilli oil as made by Clem (see here: http://clemkuek.com/photoalbum/photo696rrrr.html)

    or make a simple version by frying in plenty of oil:
     

    • A few dried chillies (soaked previously and cut into pieces);
    • sliced one-inch piece of ginger
    • 4 - 5 cloves of smashed garlic;
    • a small quantity of black peppercorns
       

  • 2 tablespoons of chilli-soybean paste (this is a fermented bean paste which may be made from a few different beans)
    I used Lee Kum Kee Chilli Bean Sauce (Toban Djan)
    This is a key ingredient and the brand of paste which one uses will influence the final flavour of the spiced pork cubes made.
     

  • 5-spice powder if necessary.




 

METHOD
 

  • Cut the pork into cubes of a size you prefer.
     
  • Prepare your chilli oil to use, or using some pre-made chilli oil, fry the pork until browned.
     
  • Add the soybean paste and continue frying.
    Note that soybean paste can be salty and so add it with a taste check to control saltiness (add more or add less).
     
  • Add sugar to taste.
     
  • Add enough water to make a gravy to accompany the pork when eating.
    At this stage do a taste test and decide whether you might modify the taste by adding a dusting of 5-spice powder.
    I did, and it elevated the taste.
     
  • Simmer boil until the pork is tender.
     
  • At the end, you may choose to add a starch slurry to thicken the gravy if needed.
     
  • Let the dish develop its flavour in the pork for some time (overnight is good) before eating.
     
  • You have just made spice pork cubes.

 


Clem's Spiced Pork Cubes

 

Enjoy!

18 May 2024

www.clemkuek.com
 

 

Created by Clem Kuek