Tasia and Gracia's Indonesian braised pork with jasmine rice

Combining traditional Indonesian flavours with tender pork, this dish is a real crowd-pleaser.

4

10m

1h 40m

Ingredients

  • 1/2 red onion, coarsely chopped
  • 25g (about 8 cloves) garlic
  • 1kg Coles Boneless Pork Leg Roast, cut into 2cm pieces
  • 100g plain flour
  • 1/3 cup (80ml) vegetable oil
  • 1 tbs ginger paste
  • 4 cardamom pods
  • 1 cinnamon stick or quill
  • 3 whole cloves
  • 1 tbs coriander seeds, ground
  • 2 cups (500ml) kecap manis
  • 1/2 tsp finely ground white pepper
  • 1 tbs ground nutmeg
  • 2 beef stock cubes
  • 2 tomatoes, chopped
  • 2 cups (400g) jasmine rice
  • 1/4 cup (20g) fried shallots

Method

STEP 1 

Place the onion and garlic in a food processor and process until smooth.

STEP 2 

Place the pork and flour in a large bowl. Toss to coat. Season with salt. 

STEP 3 

Heat the oil in a large cast-iron skillet or a heavy-based frying pan over medium heat. Cook the pork, in batches, for 2-3 mins or until browned and caramelised. Transfer the pork to a plate.

STEP 4 

Add the onion mixture and ginger to the skillet or pan. Cook, stirring, for 1-2 mins or until slightly caramelised. Add the cardamom, cinnamon, cloves and coriander and cook, stirring, for 1-2 mins or until aromatic. Return the pork to the skillet or pan and stir until well combined.

STEP 5 

Add the kecap manis, white pepper and nutmeg to the skillet or pan. Stir to combine. Add enough water to completely cover the pork. Crumble over the stock cubes and add the tomato. Stir to combine. Reduce heat to low. Cover and cook for 1-1-1/2 hours or until the pork is very tender, adding more water if necessary.

STEP 6 

Meanwhile, cook the rice following packet directions.

STEP 7 

Sprinkle the pork mixture with fried shallot and serve with rice.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.