Photo of Pork rendang by WW

Pork rendang

8
8
8
SmartPoints® value per serving
Total Time
2 hr 55 min
Prep
10 min
Cook
2 hr 45 min
Serves
4
Difficulty
Moderate
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.

Ingredients

Calorie controlled cooking spray

4 spray(s)

Onion(s)

2 medium, finely chopped

Curry paste

2 tablespoons, rendang

Garlic

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, Canned

150 ml

Coriander, fresh

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

Cauliflower, Raw

600 g, made into cauliflower 'rice'

Lime(s)

1 medium, cut into wedges, to serve

Instructions

  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.

Notes

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

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