Rose’s Kitchen

Pork Rendang

Ingredients:

500g pork

200ml thick coconut milk

1 tbsp coriander seeds

1 tbsp tamarind juice

Seasoning:

2 tbsp sugar

1/2 tbsp salt

Method:

1.  Boil pork in water for 5 minutes.  Rinse and drain.  Slice to 2.5 cm thick pieces and tenderise with the back of a cleaver.

2.  Place pork in a pan with the coconut milk, coriander seeds, salt and sugar and tamarind juice and bring to a boil.

3.  Boil till pork is tender and gravy dries up.  Dish up and deep-fry for 2-5 minutes.

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March 31, 2007 - Posted by | Meat

5 Comments »

  1. Hi Aunty Rose

    Thanks for sharing the recipes.. It would be nice if you could take some pics and share it with us : )

    Comment by Kate | April 3, 2007 | Reply

  2. I’ll dear when I feel better.
    Thanks and God bless.
    Rose

    Comment by roseskitchen | April 3, 2007 | Reply

  3. Hi Aunty Rose

    Do rest well! You are a brave warrior!! : )

    Comment by Kate | April 3, 2007 | Reply

  4. Hello aunty Rose.

    just wondering. which part of the pork do you sue for the pork rendang dish? lean meat?

    Comment by Manfred | March 31, 2010 | Reply

  5. use* sorry for typo

    Comment by Manfred | March 31, 2010 | Reply


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