Singapore Food Critic

After being asked by a friend to try doing home made sio bak, I finally bought 2 slabs of 500g pork bellies to test this out.

Surprisingly, I successfully did it on my first try. But of course, I had help from ieatishootipost.

They had an amazing video on how to do it. Although I did mine in my own way, I still needed a guide. Thank you “ieatishootipost” ! ^^
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With roots in Malay culture, its name is a Malay word that literally means ‘rice in cream’. The name is derived from the cooking process whereby rice is soaked in coconut cream and then the mixture steamed. Sometimes knotted screwpine (pandan) leaves are thrown into the rice while steaming to give it more fragrance. Spices such as ginger (common in Malay cuisine) and occasionally herbs like lemon grass may be added for additional fragrance.
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