Pork Rendang "Singaraja"

Ingredients for 6 servings:

• 1 kg pork, from the shoulder, cut into pieces
• 1 liter of frying oil
• 6 salad leaves
• 6 kaffir lime leaves
• 2 pandan leaves
• 2 tbsp rice wine (Arak masak)
• 2 cinnamon sticks
• 4 carnations
• 2 star anise
• 5 cardamom pods
• 2 tbsp honey, dark
• 1 tbsp beef broth, instant
• Honey and salt to taste
• 3 medium-sized garlic cloves
• 2 small red chili peppers
• 3 tbsp tamarind syrup
• 1 tbsp Ketjap Manis, sweet soy sauce
• 2 tbsp soy sauce, light
• 2 tbsp sesame oil
• 8 tbsp canola oil for roasting
• 6 m.-large tomato(s), fully ripe
• 6 macadamia nuts (kacang kemiri)
• 1 tbsp coriander seeds
• 3 medium-sized garlic cloves
• 3 tbsp tamarind syrup
• 1 tbsp Ketjap Manis, sweet soy sauce
• 2 tbsp soy sauce, light
• 2 onions, red (bawang merah)
• 3 medium-sized garlic cloves
• 10 Pepper, red and long, (cabe besar merah)
• 3 chili peppers, curly, long and red, (cabe keriting merah)
• 30 g lemongrass, fresh or frozen
• 20 g galangal, fresh or frozen
• 40 g turmeric, fresh or frozen
• 20 g ginger, fresh or frozen
• 4 tbsp tamarind syrup
• 2 lemons, juice of which
• 100 g orange juice
• 600 g coconut milk, creamy
• 2 tbsp palm sugar

Instructions

Working time approx. 45 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 2 hours; Total time approx. 10 hours 45 minutes

Recipe from Bali, Indonesia – Original title: Rendang Babi Singaraja

Caution: It is recommended to use kitchen gloves when working with the chilies and turmeric. Wash the gloves thoroughly with soap and sprinkle some powder inside the gloves to help with the next time you put them on. Cut off the ends of the garlic cloves and press them into a sufficiently large bowl using a garlic press. Add the tamarind syrup, sweet soy sauce, and salty soy sauce. Mix well and add the meat. Massage the marinade into the meat pieces. Let it soak in the refrigerator overnight. For the rendang sauce, prepare the following ingredients: Peel the tomatoes, quarter them, and remove the green stems. Remove the seeds and their membranes. Halve the tomato quarters lengthwise and cut them into thirds crosswise. Like many nuts, macadamia nuts do not keep very long. They are prone to mold or rancidity. There is a cavity inside the nut where mold thrives. Halve each nut and check the inside. The nut itself is white or light yellow when fresh. Gray and dark yellow nuts should be discarded. If in doubt, smell and taste. They should be crunchy, slightly floury, and taste like hazelnuts. Use the good nuts and chop them up. Peel and finely chop the small, red onions and garlic. Wash the long, red chilies, remove the stems and seeds, and cut the pods crosswise into approximately 1 cm long pieces. Wash the red curly chilies and cut them crosswise into small rings. Discard the stem. Cut off the tough root stem of the lemongrass and remove the brown and dark green outer leaves. Use only the white and light green parts. Cut these into thin slices. Remove any additional outer leaves and continue. Wash, peel, and thinly slice the fresh galangal, turmeric, and ginger, then quarter them. Dissolve the tamarind syrup in the orange juice. Wash the limes, halve them, squeeze out the juice, and set aside. Discard the empty peels. Wash the salami leaves, kaffir lime leaves, and pandan leaves and use them whole later. Add the soy sauce to the orange juice. Heat a medium-sized pan. Add the canola oil and heat until hot. Add the macadamia nuts and coriander seeds and toast until the nuts begin to brown or the coriander seeds begin to smell. Add the onions and garlic. When the onions are translucent, add the remaining chopped ingredients and mix well. Toast for 2 to 3 minutes. Then deglaze with the orange juice mixture. Mix everything well, cover, and simmer over reduced heat for 5 minutes. Remove from heat and let cool. Heat the frying oil in a wok to around 200 degrees Celsius until the oil starts to smoke, and brown the marinated pieces of meat in batches, about 3 pieces per batch. This means they should only get a browned exterior, but not be deep-fried. Place the fried pieces in a 3-liter casserole dish. Add the leaves and spices, from cinnamon sticks to cardamom, all at once. Place the cooled, roasted mixture in a blender. Add half of the coconut milk and blend coarsely on the lowest setting for 30 seconds. Add the palm sugar, beef broth, lime juice, and honey and blend finely on the highest setting for one minute. Pour the sauce into the casserole dish. Mix everything well and bring to a boil. Reduce the heat, cover, and simmer for 60 minutes. Add the remaining coconut milk and simmer for a further 60 minutes. Leave the lid uncovered for the last 20 minutes to thicken the sauce slightly. Serve with rice.