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Indonesian pork rendang

Name: Indonesian pork rendang
Prep time: 40 min
Cook time: 3 h 30 min
Total time: 4 h 10 min
Yield: Serves 6
Cuisine: Thai recipes
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

Published: 13 Dec 16
Updated: 26 May 25

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.

Easy
November 2016

Test kitchen approved

Serves 6
Hands-on time 40 min, simmering time 3 hours 30 min

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.

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

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Indonesian pork rendang

Nutrition: per serving

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