Pork Rendang (Indonesian Coconut Braised Meat)
Rendang is the Indonesian dish CNN once named the world's most delicious food. It's traditionally made with beef, but here we use easy-to-find pork tenderloin. Simmered slowly with rendang paste (bumbu rendang) and coconut milk, the deep spice flavor soaks into the tender meat, and potatoes make it hearty. Serve it over warm steamed rice for a perfect one-bowl meal.
Ingredients
Main
- Pork tenderloin400 g
- Rendang paste (bumbu rendang)2 packs (70 g)
- Coconut milk250 ml
- Onion1/3
- Potatoes1
Seasoning
- Minced garlic2 tbsp
- Minced Cheongyang chili2 tbsp
- Ginger powder1 tbsp
- Salt1/2 tbsp
- Sugar1 tbsp
- Black pepper1/2 tbsp
Directions
- 1
Cut the pork tenderloin into large chunks so the seasoning soaks in well.
- 2
In an oiled pan, sauté the sliced onion, minced garlic, ginger powder, and minced Cheongyang chili until fragrant.
- 3
Add 2 packs of rendang paste (bumbu rendang) and stir-fry evenly to release the aroma.
- 4
Add the pork and stir-fry so the seasoning coats the meat well.
- 5
Pour in all 250 ml of coconut milk and mix evenly.
- 6
Season with salt, sugar, and pepper, cover, and simmer over low heat for 30 minutes, stirring now and then so it doesn't stick.
- 7
Add the diced potato and simmer 10 minutes more. If the potato isn't done, cook another 5–10 minutes.
- 8
When the sauce has reduced and thickened, it's done. Serve with warm steamed rice.
Tips
Rendang is traditionally made with beef, lamb, or chicken. Pork is a substitute here, so it's even tastier made with beef. Add a squeeze of lime or lemon juice and some cilantro to taste if you like.