<![CDATA[Cencaluk Pork Belly in Kuching: Shally Liew at Jia Jia Court]]>At RH Plaza, cencaluk pork belly gives a visitor a very specific reason to pause at Jia Jia Court: it is Shally Liew’s own take on a dish that began with a friend asking for fermented shrimp sauce. Liew grew up enjoying cencaluk, and the pork belly is stir-fried with the condiment in a wok. The strong, salty-sour fermented-shrimp character is the point here, so this is one for diners who already enjoy cencaluk rather than a safe, mild introduction.

📸 Source: DayakDaily

The feature describes the ready-to-eat pork belly being kept in a container and heated to serve, with steaming rice as its natural partner. Liew says she limits how much she prepares each day while keeping other dishes in rotation; I’d make it an early stop on a Jia Jia Court meal rather than count on finding it late. Her cooking story reaches back 19 years to techniques learned beside her father, and that family thread gives this stall’s everyday food a more personal centre than a simple food-court checklist.

📸 Source: DayakDaily

Jia Jia Court, No. 132, Block 16, Lot 11605, RH Plaza Commercial Centre, Jalan Stutong, Kuching.
Open Jia Jia Court in Google Maps

Kacangma, ginger chicken, braised pork leg and ang chao chicken are among the other ready-to-eat dishes named at Liew’s stall. I’d choose the cencaluk pork belly when fermented shrimp is the flavour you came for, then let the other trays turn it into a fuller rice meal.

]]>https://kuchinghub.com/topic/1614/cencaluk-pork-belly-in-kuching-shally-liew-at-jia-jia-courtRSS for NodeTue, 27 Oct 2026 16:33:01 GMTFri, 25 Sep 2026 06:32:49 GMT60