Pork Rendang by Lloyd

Marinade the pork in the following

coconut milk

toasted and crushed cumin and fennel seeds

garam masala

ground coriander 

turmeric

paprika

2 tea spoons of prawn paste ( belacan)

1 piece of cinnamon

some bruised lemongrass spears

and some keffir lime leaves

Toast some coconut.

After about 2 hours of marinading take out the pork and batch fry it until brown. We used 1kg pork steaks and this fed 4 people.

Once all the pork is cooked on the outside add all the marinade except the lime, lemongrass and cinnamon bits, and cook slowly. As the liquid reduces add three tablespoons of toasted grated coconut.

Keep reducing until the sauce is almost dry and just coating the meat.

This takes about an hour and a half.

Serve with coconut rice.

And eat with friends.

Oh! I totally forgot to say why Lloyd was trying this recipe out. A whole lot of our friends are amazing cooks, love food and are incredibly knowledgeable about it - I do not include myself in this, as much that I love food, I'm not so great at the other 2 things!
Anyway a few years ago we all started the "Curry Cup" this is held at one of our houses - usually the winner of the previous year - and everyone enters a curry. We eat our way through at least 12 curries then roll home!
The standard ~ as well as the stakes ( super cool curry cup) ~ is mind blowingly high.
This year's curry cup is on Saturday, I can hardly wait!