Cut the pork into large chunks and marinate them in the rendang paste for at least 2 hours, preferably over night.
Then grill them in a griddle or even better - on the BBQ! Make sure you don’t grill them too long. You want them nice and moist!
Season with some fish sauce on top of the chunks and serve with thai basil, lime, spring onion, sugar snaps, maybe a salad, a piece of bread and definitely a cold beer!
The rendang paste
- Chop the roots, garlic, shallots, spices, bird-eye chili and leaves as finely as possible.
- Put it in a mortar and smash it into a thick paste. Add the oil to bind it together.
- Fry it on low heat in a pan for 3 minutes until fragrant, while constantly stirring.
- Add the finely chopped red chilies and the water and let it cook in during approx 10 min. If it gets too thick - add more water.
Enjoy! I know you will…