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Easy prep
Dairy Free
Gluten Free

Pork Rendang with Coconut-Turmeric Sauce

over Jasmine Rice with Bok Choy & Edamame

Cooking time

15 minutes

Servings

2/4

Calories

700 /serving

Rendang, one of the national dishes of Indonesia, is a dish akin to a thick curry, in which the meat is traditionally cooked in coconut milk and spices. In this Goodfood version we season our chops with turmeric, coriander and cumin before pan searing them. We create a sauce to spoon over thin slices of the pork by adding lemongrass, ginger and lime juice to coconut milk and simmering until thickened. Everything is served atop a bejewelled bed of jasmine rice studded with sautéed slices of bok choy and edamame for a filling Indonesian-inspired dinner.

We will send you:

  • 300g Pork chops
  • 25g Sliced red onions
  • 1 Lime
  • 100g Sliced bok choy
  • 15ml Ginger paste
  • 225g Pre-cooked jasmine rice
  • 85g Edamame
  • 165ml Coconut milk
  • 15g Minced lemongrass
  • 8g Pork rendang spice blend (turmeric, coriander, cumin, salt)

Contains: Soy

You will need:

Medium pan
Zester
Oil
Salt & pepper
Large pan
Total Fat
34 g
Saturated Fat
14 g
Sodium
440 mg
Total Carbs
56 g
Sugars
4 g
Protein
44 g
Fibres
5 g
Preparation
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Cook the pork
In a medium pan, heat a drizzle of oil on medium-high. Pat the pork chops dry with paper towel; season with ½ the spice blend and S&P. Add the pork chops* to the pan and cook, 3 to 5 minutes per side, until nicely browned and cooked through. Transfer to a plate and set aside in a warm spot, leaving any browned bits (or fond) in the pan.
a picture
Cook the vegetables
While the pork cooks, zest and quarter the lime. In a large pan, heat a drizzle of oil on medium-high. Add the onions, ½ the lemongrass, ½ the ginger and as much of the lime zest as you’d like. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the bok choy and edamame. Cook, stirring frequently, 1 to 2 minutes, until wilted; season with S&P.
a picture
Make the sauce
While the vegetables cook, heat the reserved pan of fond on medium (add a drizzle of oil if the pan seems dry). Add the remaining ginger and lemongrass. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant; season with the remaining spice blend. Add the coconut milk (shake before adding), juice from ½ the lime wedges and 2 tbsp of water (double for 4 portions); season with S&P. Bring to a boil; reduce to simmer and cook, scraping any browned bits (or fond) from the bottom of the pan, 2 to 4 minutes, until thickened.
a picture
Warm the rice
Using a knife, poke a small hole in the bag of rice; microwave 1 to 1.5 minutes, until heated through. Transfer the warm rice to the pan of vegetables. Stir to combine thoroughly; season with S&P to taste.
a picture
Plate your dish
Divide the finished rice between your plates. Top with the pork (thinly slice against the grain before adding). Spoon as much of the sauce over the pork and rice as you’d like. Garnish with the remaining lime wedges. Bon appétit!

*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.