Indonesian pork rendang
- Published: 13 Dec 16
- Updated: 18 Mar 24
Keep calm and curry on with make-ahead pork rendang – a traditional Indonesian recipe that is full of warming flavours and slow-cooked until the meat melts in your mouth.
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Ingredients
- 2 tbsp sunflower oil, plus extra for frying
- 400g shallots, quartered
- 50g fresh ginger, grated
- 1 tbsp ground turmeric
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tsp dried chilli flakes
- ½ tsp sea salt
- 1 red chilli, stalk removed, plus extra red chilli, sliced, to serve
- 3 garlic cloves, peeled
- Large bunch fresh coriander, leaves and stalks separated
- 3 x 400ml tins coconut milk
- 1.5kg British pork shoulder, excess fat removed, diced into 3cm cubes
- 2 bay leaves
- 1 lemongrass stick, bruised
- Juice 1 lime, plus wedges to serve
- Steamed rice to serve
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Method
- Heat a glug of oil in a flameproof lidded casserole and fry the shallots for 5 minutes over a medium heat, then turn off the heat. Put half the shallots in a food processor with the ginger, ground spices, chilli flakes, salt, the whole chilli, garlic, coriander stalks, 2 tbsp of the coconut milk and 2 tbsp oil. Whizz to a rough paste.
- Turn the heat under the casserole back to medium and add the pork. Fry for 5 minutes, stirring, to brown. Add the spice paste, fry for a minute, then add the remaining coconut milk, bay leaves and lemongrass. Bring to the boil, then turn the heat to very low. Cover and leave to simmer gently for 2 hours 50 minutes, stirring occasionally.
- Turn up the heat until the curry bubbles merrily, then cook uncovered for 40 minutes more, stirring every now and then to stop it sticking. The sauce should be thick and the meat falling apart. Stir in the lime juice, sprinkle over the coriander leaves and extra chilli, then serve with rice and the lime wedges for squeezing over.
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- Recipe from November 2016 Issue
Nutrition
Nutrition: per serving
- Calories
- 760kcals
- Fat
- 52.7g (33.5g saturated)
- Protein
- 59.7g
- Carbohydrates
- 9.6g (6.4g sugars)
- Fibre
- 4g
- Salt
- 0.9g
delicious. tips
Make the curry up to 48 hours in advance, put in a sealed container and keep in the fridge, or freeze for up to 1 month.
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I loved this recipe although I used pork. I lived in Singapore/Malaysia for ten years so love the taste of a good rendang and this is the bomb! Will use again and again.
This is so good to hear! Thanks Sian.
Tasty but wouldn’t call it a redang curry as missing the spices and it has little depth