Recipe: Pork rendang with roti

A real winter hotter consolation meal, this pork rendang is a recipe you’ll have on repeat.

Pork rendang with roti
serves 4-6

1 kilogram pork scotch, diced into 2-centimetre items
3 tbsp vegetable oil
1 cinnamon stick
3 star anise
6 cardamom pods
4 cloves
2 tsp turmeric
1 tbsp tamarind puree
1 tbsp brown sugar
2 tbsp fish sauce
2 kaffir lime leaves
400ml coconut cream
⅓ cup desiccated coconut
½ pineapple, reduce into wedges
2 cups combined herbs, for instance Thai basil, coriander
2-3 cups steamed rice, to serve

for paste
1 onion
3 garlic cloves
1 thumb-sized piece of ginger, peeled
6 dried crimson chillies, reconstituted in boiling water
2 lemongrass stalks, white half solely, roughly chopped

for roti
200 grams plain flour
½ tsp salt
½ cup melted butter
¼ cup heat water

Course of paste elements in meals processor till clean. Warmth a big, heavy-based saucepan over medium-to-high warmth. Add oil and pork items and prepare dinner till browned (it’s possible you’ll want to do that in batches). Put aside. Add paste to saucepan and fry till aromatic and dry.

Return meat to pan, with any accrued juices, and add spices, tamarind, fish sauce, lime leaves and coconut cream. Carry to boil then partially cowl with a lid and simmer for 2 hours.

In the meantime, toast coconut over low warmth in a small frypan till golden. Add toasted coconut to cooked rendang and simmer for 10 minutes. For roti, place flour, salt, ¼ cup melted butter and water into medium bowl and blend to kind a dough. Switch to floured bench and knead till clean. Wrap in clingfilm and relaxation for half-hour.

Then, divide dough into 4 and roll every out on floured bench till two millimetres thick, brush with melted butter and fold into thirds, brush with extra butter and fold into thirds once more. You may be left with a small rectangular piece of dough. Repeat with the remaining three items of dough.

Warmth a medium cast-iron pan over medium-to-high warmth. Roll out dough till one millimetre thick and place in scorching pan, cooking for one minute on all sides, or till golden and barely charred.

Wrap roti in a tea towel to maintain heat whereas relaxation are cooking. Wipe out pan with paper towel and place pineapple wedges in scorching pan and prepare dinner on each side till charred.

Serve rendang with roti, charred pineapple, steamed rice and loads of contemporary herbs on the aspect.

This text first appeared within the SALIFE journal and is republished right here with permission