Name: Pork Rendang
Prep time: 20 min
Cook time: 120 min
Ingredients: 8 cloves garlic (peeled); 4 to 6 bird's eye chilies; 1 teaspoon coriander seeds; 1 teaspoon black peppercorns; 6 to 8 shallots (peeled); 1 one-inch piece turmeric (peeled, or 1 teaspoon turmeric powder); ¼ teaspoon cumin seeds; 1 teaspoon crushed galangal; ¼ teaspoon ground nutmeg; 1 kilo stewing pork (I recommend belly, neck or shoulder, cut into two-inch cubes); 3 tablespoons cooking oil; 1 onion (chopped); 2 stalks lemongrass (white part only, bruised); 2 sticks cinnamon; 2 pairs kaffir lime leaves (deveined and thinly sliced); 4 to 5 cups coconut milk (fresh, canned or hydrated coconut powder); 2 tablespoons tamarind paste; ⅓ cup desiccated coconut (or 1/2 cup freshly grated coconut, dried fried until lightly browned); fish sauce (to taste); sugar (to taste); 6 tablespoons sliced scallions

Pork Rendang

Connie Veneracion

The term “rendang” does not refer to a dish or a class of dishes. Rather, it describes a method of slow cooking meat until the cooking liquid and juices have evaporated and what remains in the pot of meat is a concentration of flavors. Beef rendang is probably the most well known of rendang dishes but pork rendang is just as delicious.

This is a recipe for dry pork rendang. It’s not curry. There is no such thing as curry in authentic Asian cooking. Curry is a term coined by the British to give a name to the spicy sauces prevalent in South Asian dishes.

So, again, rendang is not the same as the curry dishes that the English-speaking world knows. Substituting commercial curry powder or paste for the rendang spice paste will not give the dish the flavors of real rendang.

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Prep Time 20 mins

Cook Time 2 hrs

Marinating time 8 hrs

Course Main Course

Cuisine Indonesian

Servings people

Ingredients

For the spice paste

8 cloves garlic peeled
4 to 6 bird’s eye chilies
1 teaspoon coriander seeds
1 teaspoon black peppercorns
6 to 8 shallots peeled
1 one-inch piece turmeric peeled, or 1 teaspoon turmeric powder
¼ teaspoon cumin seeds
1 teaspoon crushed galangal
¼ teaspoon ground nutmeg
1 kilo stewing pork I recommend belly, neck or shoulder, cut into two-inch cubes

To cook the pork rendang

3 tablespoons cooking oil
1 onion chopped
2 stalks lemongrass white part only, bruised
2 sticks cinnamon
2 pairs kaffir lime leaves deveined and thinly sliced
4 to 5 cups coconut milk fresh, canned or hydrated coconut powder
2 tablespoons tamarind paste
⅓ cup desiccated coconut or 1/2 cup freshly grated coconut, dried fried until lightly browned
fish sauce to taste
sugar to taste
6 tablespoons sliced scallions

Instructions

Make the spice paste

In an oil-free pan, toast the garlic, chilies, coriander seeds, peppercorns, shallots, turmeric and cumin seeds.
Transfer to a blender, add the crushed galangal and nutmeg. Process with a couple of tablespoonfuls of water to form a paste.

Marinate the pork

Place the pork in a shallow bowl.
Pour in the spice paste.
Mix and work the spice paste into the meat.
Cover and keep overnight in the fridge.

Cook the rendang

Heat the cooking oil in a thick-bottomed pan.
Saute the chopped onion, lemongrass and cinnamon sticks.
Add the pork to the hot oil and cook until lightly browned along the edges.
Add the kaffir lime leaves.
Pour in the coconut milk and tamarind extract.
Add the desiccated coconut. Stir.
Season with fish sauce and sugar.
Cover and simmer for an hour to an hour and a half (or longer) or until the pork is tender. Stir occasionally and remember to scrape the bottom of the pan. Taste occasionally as well and add more fish sauce or sugar, or both, as needed.
Uncover the pan. Add half of the sliced scallions. Turn up the heat and continue cooking, stirring and scraping the bottom of the pan often, until the pork rendang is dry.
Serve the pork rendang with more sliced scallions over hot rice.

Notes

Updated from a post originally published in July 17, 2016

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Keyword Pork, Spicy

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