This Pork Rendang is a rich dish of pork cooked slowly in coconut milk. The method is Indonesian, but the flavorings are Thai in spirit
A ‘Rendang’ is an Indonesian dish in which the main ingredient, usually a meat, is cooked slowly in spiced Coconut Milk until the milk has almost disappeared and the meat is supremely tender and infused with the flavors of the braising liquid.
Indonesian cuisine has its own range of preferred spices and my Rendang here departs from the traditional to give the dish a very Thai character. I have actually employed a spice blend that is typically used for the Thai specialty Tom Yum Soup, and, more particularly, I tried out a commercial product, the previously reviewed Jack Hua Brand Sour Shrimp Paste.
The Basic Method for a Pork Rendang
As in curries, or other dishes of this nature, the spices are generally fried to develop their flavors and infuse them into the oil and other base ingredients (such as the onions used here).
As mentioned, I am using a commercial spice paste for this recipe. The paste is based on onion and dried shrimp in soybean oil with chili, lemongrass and galanga providing an aromatic spiciness. Lime, kaffir lime leaf and citric acid are included for the sour flavor, which is central to a good Tom Yum soup.
Although the paste does contain chili already, the heat quotient is not especially high, so I am adding three tablespoons of Sambal Oelek as well.
Once the aroma of the spices rises, you briefly brown the meat and then add the Coconut Milk to begin the simmering process.
Pork, by the way, is not widely consumed In Indonesia, which is a Muslim nation, but it is enjoyed very much in Thai cuisine.
About 45 minutes or so into the simmering, the liquid will have reduced by at least half and some of the oil will have begun to separate out. At this point, you turn down the heat to a very low simmer and continue to reduce.
After a further 45 minutes to 1 hour, the meat will be fork tender. The sauce should have reduced to little more than a thick coating and it will also have darkened due to caramelization.
One of the features of the oily Rendang is that it keeps well in tropical climes and improves with a little bit of aging. Indeed, as with many curries or stewed dishes, just letting it cool in the fridge overnight and then reheating for service will make it that much better.
Your Recipe Card:
Pork Rendang Thai-Style
Ingredients
- 1 ½ lbs. Pork cut into medium sized cubes;
- 1 cup Onion finely chopped;
- ¼ cup Cooking Oil;
- 3 tbsp. Tom Yum Paste or Thai curry paste of your choice;
- 3 tbsp. Sambal Oelek;
- 1 tbsp. Sugar;
- 1 ½ cups Thick Coconut Milk
Instructions
- Heat the oil in a suitable pot over moderate high heat and the sauté the onion until soft.
- Add the spice pastes and sugar and stir for a moment or two longer until they give off their aroma.
- Add the meat and stir until all the pieces are lightly browned and no pink remains.
- Add the coconut milk and turn down the heat so as to maintain a moderately vigorous simmer.
- Cook the Rendang down for about 45 minutes or so until the liquid has reduced by at least half and some of the oil has begun to separate out. At this point, turn down the heat to a very low simmer and continue to reduce for a further 45 minutes to one hour until the sauce is reduced to little more than a thick coating on the meat.
- Serve with rice, and some small side dishes (peanuts, chopped peppers and onions, or other accompaniments of choice).
Oh my, I love rendang 🙂
Cheers !
Yes. I am about due for another fix 🙂
Hi, thank you for sharing. I’m a Nonya from Singapore and looking at your ingredients for Rendang is totally out of the range for the taste of Rendang. I challenge you that Tom Yum kun is so different with the ingredients and I rather you do not use the word Rendang if you are not using the proper ingredients as it is an Authentic Indonesian dish originated from Indonesia, Padang. It is know as one of the most delicious food in the world by CNN news and many top chef and Michelin chef are promoting it with the right spices so please do not wash the original Rendang. Even in Malaysia and Singapore are using the same ingredients as we keep the cultural Authenticity of this dish without changing the ingredients. If you wish to share, it so do change the name or do not share as Rendang has its name that even Chef all over the world are respecting it. I hope your ingredients does not change the true taste of Rendang or detiolerate them wrongly to the world, Thank you.
Yes, well, Kathy, thank you for your interest, but I find it a bit unfortunate that you failed to read my post in its entirety before advancing your rather harsh criticism.
The title of the post should have presented something of a clue that I was not claiming to be providing a traditional recipe for a proper Rendang, and, more to the point, an actual reading should suffice to make it plain that I was demonstrating the Rendang *method*, to wit, cooking meat in a spiced coconut milk until the milk has all but disappeared.
I draw your attention specifically to the following quotation from my post:
“Indonesian cuisine has its own range of preferred spices and my Rendang here departs from the traditional to give the dish a very Thai character.”
Once again, though, thank you for your interest.