Malaysian Cuisine - Meat
Pork Rendang
April 13, 2023
| Recipe by Bake with Paws
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I am not a meat person but I always enjoy cooking meat dishes for my family especially curry. I will eat some of it myself of course!
I used the same recipe as Chicken Rendang that I shared some years ago with a little modifications. It works very well with pork.
If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this.
How To Cook Pork Rendang
INGREDIENTS
500g - 600g pork shoulder, cut into your desired size
4 tbsp cooking oil
350g +- coconut milk
1 lemongrass, crushed
6 kaffir lime leaves (3 sliced finely and 3 cruchsed)
2 turmeric leave, sliced finely
30g pan toasted grated coconut (Kerisik)
Brown sugar and salt to taste
Spice Paste to be ground:
100g shallots
3 cloves garlic
30g ginger
30g lengkuas
25g turmeric
5 stalks lemongrass, use the white part
20g dried red chillies, soaked in hot water and seeded
1/2 tsp ground cumin
1 tsp ground fennel
METHOD:
- Blend the spice paste ingredients in a food processor until smooth with a little water added. Transfer the paste into a bowl and add in ground cumin and fennel.
- Heat the oil in a pot over medium heat, add crushed lemongrass and saute until fragrant. Then in the spice paste and stir fry until aromatic and oil begins to separate.
- Add in the pork pieces and sliced kaffir lime leaves. Stir until all well coated. Then add in the coconut milk.
- Simmer on low heat for 1 and half hour (or more) or until the gravy is thickening. Stir occasionally to prevent the prevent from burning at the bottom and add some water if necessary.
- Add in kerisik and also all the turmeric leaves and kaffir lime leaves.
- Season with salt and sugar to taste. Continue to cook for another few minutes. Dish out and serve with steamed rice.
Labels:
Malaysian Cuisine - Meat,
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