Malaysian Cuisine - Meat

Pork Rendang

April 13, 2023 | Recipe by Bake with Paws
Pork Rendang

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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


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

  1. 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.
  2. 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.
  3. Add in the pork pieces and sliced kaffir lime leaves.   Stir until all well coated.  Then add in the coconut milk.
  4. 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. 
  5. Add in kerisik and also all the turmeric leaves and kaffir lime leaves.
  6. Season with salt and sugar to taste.  Continue to cook for another few minutes.  Dish out and serve with steamed rice.