Photo of Pork rendang by WW

Pork rendang

Points® value
Total Time
2 hr 55 min
10 min
2 hr 45 min
This spicy stew originated in Indonesia and features a blend of warming, fragrant spices. The pork is slow-cooked until it’s falling apart, making it tender and flavoursome.


Calorie controlled cooking spray

4 spray(s)


2 medium, finely chopped

Curry paste

2 tablespoon(s), rendang


2 clove(s), crushed

Root Ginger

1½ inch slice(s), peeled and grated

Chilli, green or red

2 individual, red, 1 deseeded and finely chopped and 1 sliced, to serve

Pork Shoulder Joint, Lean, Boneless, raw

800 g, diced

Chicken stock cube(s)

1 cube(s), to make 500ml stock

Reduced fat coconut milk, tinned (7.7% Fat)

150 ml

Coriander, fresh

3 tablespoon(s), 2 tablespoons, stalks and leaves finely chopped, 1 tablespoon sprigs, to serve

Cauliflower, Raw

600 g, made into cauliflower 'rice'


1 medium, cut into wedges, to serve


  1. Mist a large, lidded, nonstick casserole dish with cooking spray and fry the onions for 6-8 minutes until soft. Add the curry paste, garlic, ginger and chilli and fry for another 2 minutes.
  2. Add the pork and stir-fry for 3-4 minutes until just browned. Add the stock, coconut milk and coriander, and stir to combine. Cover, reduce the heat and gently simmer for 2 hours 15 minutes, stirring occasionally.
  3. Using a slotted spoon, transfer the pork to a plate, then increase the heat. Gently simmer the sauce for 15 minutes until reduced. Meanwhile, shred the pork using two forks, then stir through the sauce.
  4. Put the cauliflower ‘rice’ in a microwave-safe bowl, then cover and cook on high for 4 minutes, stirring halfway through. Serve the curry and cauliflower ‘rice’ in bowls with the extra chilli slices and coriander scattered on top and the lime slices on the side to squeeze over.


To make the cauliflower ‘rice’, put 600g cauliflower florets in a food processor and pulse briefly until it’s the texture of rice.