Serves: 4-6
Prep Time: 10 mins
Cook Time: 1.5 hrs
Ingredients
175g Zest Rendang Blend
1kg pork shoulder deboned, trimmed, cut into 3 cm dice
400ml coconut milk
20g toasted shredded coconut
1 tbl palm sugar (optional)
2 tbl quality fish sauce (optional)
Method
In a heavy based pot, add shredded coconut and heat gently until it colours very slightly. Then add the remaining ingredients, heat until simmering and cook on a medium heat, covered for 1 hour, stirring every 15 mins.
Then, continue to simmer, with the lid off, until the coconut milk splits, stirring every 10 mins. Then keep gently simmering and stirring, until your curry is quite dry.
Top with a little extra toasted, shredded coconut. Served with rice and accompaniments.
