Pork Rendang Recipe

Substances:

• 1 tablespoon coriander seeds
• 1 teaspoon fennel seeds
• 1 teaspoon gloomy peppercorns
• 3 tablespoons vegetable oil
• 3 kilos, 5 oz topside or chuck steak, reduce into 1 1/4 high-tail cubes
• 3 lemongrass stalks, white fragment most tremendous, bruised with a pestle
• 3 kaffir lime leaves, plus 1 further, rolled and thinly sliced
• 2 1/4 cups tinned coconut milk
• 1 cup water
• 1 tablespoon salt, or to model
• 2 tablespoons sugar, or to model
• 1 cup desiccated coconut
• 1/2 ounce (about 20) dried pink chillies, soaked in hot water for 30 minutes till softened, then drained
• 4 1/4 oz (about 12 small) French shallots, peeled
• 1 1/2 high-tail portion galangal, peeled
• 1 1/2 high-tail portion ginger, peeled
• 3/4 high-tail portion turmeric, peeled, or 1 tablespoon ground tumeric

Directions:

1. Toast the coriander seeds, fennel seeds and gloomy peppercorns in a dry frying pan over low warmth. Once the fennel seeds delivery making popping sounds, transfer the toasted spices into a mortar and pestle or a spice grinder, and grind into a graceful powder. Put of living apart.
2. To gain the spice paste, effect the general substances into a meals processor and course of into a graceful paste.
3. Heat the vegetable oil in huge saucepan over medium–low warmth, add the spice paste and fry gently for 8–10 minutes till fragrant and darker pink in coloration. Add the pork, lemongrass, 3 complete kaffir lime leaves and ground spices, stirring to combine successfully. Cook dinner for about 3 minutes till the pork is evenly cooked, then add the coconut milk and water, move to combine, then turn the warmth all the model down to a simmer. Cook dinner, uncovered, for 1 1/2 hours till the meat is gentle and the sauce is thick. Season with salt and sugar, to model.
4. Meanwhile, warmth a dry frying pan over low warmth. Add the desiccated coconut and toast till golden, stirring constantly so the coconut doesn’t burn (eliminate care it doesn’t burn or this would per chance also simply possess an impolite model). Put of living apart to frosty, then effect in a meals processor and pulse about a instances till the coconut turns into graceful crumbs.
5. Add the toasted coconut to the pork, stirring generally over low warmth for about Quarter-hour, or till the coconut releases its oil and is absorbed by the meat. Garnish with the sliced kaffir lime leaf and serve with steamed rice.
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