Not your normal Sunday evening recipe, but I had kinda messed up with our plans this weekend and had 2 pork fillets that needed to be eaten today. Just don’t tell the boys it is national Yorkshire Pudding day as they will be gutted!
Bring on this healthy makeover of a rendang. Even though it is made lighter with fillet of pork, no oil and reduced fat coconut milk, the full on flavour is still present.
Slow cooking on the hob transforms it into an unctuous, melt in the mouth Indonesian curry. We all devoured it with some simple sticky rice. One pot and no mess, my idea of Sunday night heaven!
Enjoy, Mrs H
Serves 4, with leftovers
2 x 500g pork fillet, cut into cubes
2 tins reduced fat coconut milk
2 onions, cut into wedges
5cm peice ginger, trimmed
1 tbsp ground coriander
1 tbsp ground cumin
1 tbsp turmeric
1 red chilli, deseeded
4 garlic cloves, peeled
Large bunch coriander
1 lemon grass stick
2 bay leaves
Make the paste. In a food processor add half the onion, ginger, garlic, spices, pinch of salt, half coriander, red chilli, and a splash of coconut milk. Whizz to a thick paste.
In an shallow casserole pot sauté the remaining onion in a little spray oil on a medium heat for 5 mins. Add the paste, cook for a further minute, then add the pork. Brown the meat then add the coconut milk, bay, and bashed lemongrass stick. Bring to boil, pop the lid on and turn the heat to lowest setting. Simmer for 3 hours, stirring occasionally.
After 3 hours, remove the lid and turn the heat up and bubble for a further 15-20 mins so that the sauce thickens. The meat should be very tender and melting. Stir in the remaining coriander and a squeeze of lime. Serve with rice.