Cincalok pork bitter gourd egg with rice

Google: “Cincalok is a Malaysian shrimp sauce that started in Melaka. It’s made of fermented tiny shrimp, it is very salty, and is probably an acquired taste.  Although it doesn’t smell very good coming out of the bottle, the odour and flavour gets rounded out nicely when mixed with lime juice and other ingredients.”

“Bitter gourd is a rich source of vitamins and minerals. It contains iron, magnesium, potassium and vitamins like A and C. It contains twice the calcium of spinach and beta-carotene of broccoli. Various anti-oxidants and anti-inflammatory compounds are present in bitter gourd.”

Today, I have leftover cincalok pork and making fried bitter gourd with egg to go with rice. This a simple lazy meal that is satisfying to me. For you, if you don’t have leftover cincalok pork, the recipe is below. Followed by fried bitter gourd recipe. I have to say two days old cincalok pork does seems to have absorbed the flavour and it’s great with fried bitter gourd egg and rice. Comforting and enjoyable to eat. Let’s warm up cincalok and cook bitter gourd egg and rice. Serve with a glass of red wine.


Cincalok pork

1 strip of pork belly, cut into 1” size
2 medium size tomatoes, cut into wedges
2 Tbs cincalok, plus 2 Tsp for marinade
1 Tbs minced garlic
1 Tbs lemon juice or to taste
2 Tbs sugar, plus 2 Tbs to balance the saltiness
1 Tsp fish sauce
1 pc red chilli, sliced, garnish
Spring onions, cut, garnish
water for sauce

Bitter gourd egg

1 bitter gourd, cut lengthwise, remove seeds with spoon
3 eggs, beaten
1 Tbs garlic minced


Marinade the pork belly with pepper, sugar, and 2 Tsp cincalok. Add a dash of water to the mixture for about 30 minutes. If more sauce is desired, add more water. Heat up oil in wok and brown garlic about 1 minute. 

Add in pork, sugar, lemon juice and fish sauce and cook further for 1-2 minutes. Then add 2 Tbs cincaluk and continue to cook  for 2 minutes. Check seasoning. Transfer to metal bowl for steaming and add tomatoes. Steam in a wok with water for about 15 minutes. Off hob, spoon onto serving bowl. Garnish with chilli and spring onions.

Meantime, Slice bitter gourd at a diagonal slices. Put in a bowl and scatter about 1 Tsp salt over it. Mix well and let’s sit for about 20 minutes. After that rinse, squeeze out water and run under the tap to wash the bitterness. Drain well on paper towel. Crack egg into a bowl and beat egg. Set aside. Heat oil in pan over medium heat. Add bitter gourd and fry for about 4 minutes until lightly brown.

Heat leftover cincalok pork in microwave if you have leftover for about 4-5 minutes. Pour the beaten egg over it. Season with salt and pepper. When eggs start to cook, break it up and stir. Now stirring and flipping until egg until cooked about 4 minutes. Spoon to bowl and serve with cincalok pork and rice. Enjoy with a glass of red wine. I have added some chili sauce on my rice.