So many ingredients, so little (cooking) time!
That pretty much sums up what this dish is about. I first came across this recipe in the Culinary Queries with Amy Beh column in The Star newspaper and it immediately caught my eye. Knowing my husband and his mad love for pork, I had to give it a go. Considering most of the recipes from Amy Beh which I have tried have turned out well, I was ready to give it a go especially since the recipe called for it to be cooked using a pressure cooker (cooking time is so quick!).
The only thing which truly annoyed me the slightest bit was the list of ingredients as you can see from below. But trust me the whole process is so worth it. This dish is a must try for pork-lovers!
|Besides the usual suspects of fresh red chillies, garlic, ginger and shallots, some of the remaining ingredients needed are seen above|
Note: I halved the recipe because it was my first time making it.
However I have reproduced the recipe below as seen in the column with some personal notes.
Pork Rendang Recipe
From Culinary Queries with Amy Beh (Star2 copy 31 Jan 2012)
What you need:
1kg pork fillet, cut into thick slices
4-5 tbsp oil
250ml coconut milk (squeezed from 1 coconut) (I used coconut milk from the carton)
½ cup grated white coconut, fried till brown and pounded finely to make kerisek
3 pieces dried tamarind pieces or asam keping
½ piece turmeric leaf, finely shredded
4 kaffir lime leaves, finely shredded
20 – 25 shallots
1 whole garlic bulb
30 dried chillies, soaked in some hot water (I did not remove the seeds)
5 fresh red chillies
1 cm piece galangal
2 stalks lemon grass (use bottom white part only)
2 tbsp meat curry powder
1 ½ tsp salt or to taste
50g palm sugar (I used normal white sugar)
|Ground the ingredients well|
What to do:
1) Heat oil in a pressure cooker. Add ground spices and fry until fragrant. Put in pork and pour in coconut milk to mix.
2) Add dried tamarind, turmeric leaf shreds and kaffir lime leaves.
3) Cover with pressure cooker lid and cook over medium heat until the indicator rod shows enough pressure. Reduce the heat and continue to cook for 10-12 minutes. (I cooked for 10 minutes)
4) Release the pressure and remove the cover. Adjust with seasoning and add kerisek. Stir and cook till the gravy is thick. (I cooked for another 10 minutes before gravy was thick enough to my liking)
|Pressure cooking saves time!!|
What I liked was the pork pieces were so well cooked. Very lovely. How it remained tender but not too soft.
Because I halved the recipe, I felt like I didn't get some flavours balanced.
My other half really loved it but he is partial to pork anyway!
Overall, I would definitely make this again. Next time I will cook it using 1kg of pork considering it turned out well the first time.
Update: I tried making this over the weekend using 1kg of pork. Turned out beautifully! Only thing different I did from the recipe was add 200ml of coconut milk (instead of 250ml) and topped of with 50ml water.
Try and get 'pork fillets' for this recipe. According to the aunty I bought these from, pork fillets are soft and excellent for making rendang. After trying it, I whole heartedly agree!
Learning how to pressure cook has been a bonus for me. I personally cannot keep an eye on something which takes 1 hour to cook. So pressure cooking is for me.
Here is another recipe using the pressure cooker this time with mutton.