Monday, September 1, 2014

Pork rendang

I've only recently started cooking pork meat at home so its like venturing into unchartered territory with surprises in store. In Malaysia, rendang is traditionally halal, but the thought of combining pork and rendang turned into a eureka moment; a taste-bomb with the pork standing up to the explosion of spice flavours... Now, why didn't I think of this before?

Pork Rendang

A) for rendang paste (adapted from Chef Wan):
4 large red onions
3 cloves garlic
4 stalks lemongrass
About 1.5cm thick piece of ginger
About 1.5cm thick piece of galangal (lengkuas)
5 red chillies
6 kaffir lime leaves (daun limau purut)
1 teaspoon turmeric powder
1 tablespoon coriander powder
1 heaped teaspoon cumin powder (jintan putih)
1 heaped teaspoon fennel powder (jintan manis)
50ml water

B) Other ingredients
Pork, cubed
200ml coconut milk
60g roasted grated coconut (kerisik)
4 kalamansi limes (limau kasturi)
 Salt to taste

1. In a blender, grind all the rendang paste ingredients until smooth.
2. Heat oil in wok, add rendang paste and fry till fragrant and oil seperates. 
3. Add pork meat and coconut milk. Season with salt. Cook for about 20-30 minutes, until the gravy is almost dry. 
4. Lower heat and add in roasted coconut. Stir well and add in juice of kalamansi limes before turning off heat.
5. Serve with white rice.

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