A pungent favourite: Shally Liew’s cencaluk pork belly keeps Jia Jia Food Court diners coming back

Shally Liew and the menu displayed at her stall.

By Wilfred Pilo

Succulent, three-layered pork belly stir-fried in pungent cencaluk (fermented shrimp) sauce has become a local favourite, drawing diners back repeatedly to Jia Jia Food Court Café at RH Plaza Commercial Centre.

Inspired by a friend who was craving fermented shrimp sauce, proprietor Shally Liew added braised pork belly with cencaluk to her menu, showcasing its distinctive savoury flavour.

Fermented shrimp sauce has been one of Shally’s favourite relishes since childhood, and she frequently incorporates it into her cooking.

Whenever she craves the salty, sour and funky umami profile of the seafood condiment, she turns to cencaluk.

Liew prepares her signature cencaluk pork belly by stir-frying the meat with fermented shrimp sauce in a wok, creating an aromatic and flavourful local dish.

“It is a polarising delicacy: you either love it or you leave it,” she told DayakDaily.

The pungent dish quickly became a hit at her eatery. To attract new customers, Shally began preparing and displaying the dishes in the dining area, a strategy that proved successful and drew the attention of her regular patrons.

Over the past few months, the aroma of the dishes has enticed many customers. Despite the high demand, Shally limits daily production to ensure she can continue offering a diverse selection of other meals.

Liew’s 19-year culinary journey began under her father’s guidance, who taught her the traditional cooking skills that still define her style today.

“He was an excellent cook. I would stand by his side, observing his techniques, the ingredients he selected and how he effortlessly brought delicious meals to the dinner table. My father taught me everything I know,” she said.

Liew hopes to carry on her father’s legacy by passing these culinary traditions on to the next generation of her family.

“In my eatery, I handle all the food preparation myself. I never delegate this to my staff. They only serve the dishes that I have personally prepared and placed in containers for heating.”

The ready-to-eat cencaluk pork belly is stored in a container, ready to be heated and served to customers.

Liew thanked her friend for the suggestion, noting that the pork belly pairs perfectly with steaming white rice.

“For those who like the taste of cencaluk, seeing these dishes will be mouth-watering. I am sure that including them in my café’s ready-to-eat menu gives customers something to look forward to, especially at lunchtime or any time of the day,” she said with a chuckle.

Despite managing a café with a diverse range of food stalls, Liew remains committed to honing her culinary skills.

“I want to learn more about the local dishes that our community is familiar with and that suit their taste buds, and I welcome savoury suggestions for my ready-to-eat menu,” she said.

Even after 19 years in the culinary industry, she remains dedicated to experimenting with new recipes, ensuring her café stays a favourite local destination for hearty, flavourful meals.

Her stall is located at Jia Jia Food Court, RH Plaza Commercial Centre, and operates daily from 6am to 11pm. For inquiries, call 016-891 9676. — DayakDaily

Besides her signature cencaluk pork belly, Liew serves ready-to-eat dishes such as kacangma, ginger chicken, braised pork leg, and ang chao chicken.