Spice Paste

• 8 garlic cloves, peeled
• 6 bird's eye chilies
• 1 tsp coriander seeds
• 1 tsp black peppercorns
• 6 to 8 shallots peeled
• 1 tsp turmeric
• ¼ tsp cumin seeds
• 1 tsp crushed galangal or ginger
• ¼ tsp ground nutmeg
• 800-900g stewing pork neck or shoulder, cut into cubes

The rendang

• 3 tbsp vegetable cooking oil
• 1 onion, sliced
• 2 stalks lemongrass white part only, bruised
• 2 cinnamon sticks 
• 2 pairs kaffir lime leaves, thinly sliced
• 400g coconut milk 
• 2 tbsp tamarind extract
• 100g desiccated coconut, toasted
• 1 tsp fish sauce or to taste
• 1 tsp palm sugar or to taste
• 6 tbsp sliced spring onions

Method

Spice Paste

1. In an oil-free pan, toast the garlic, chilies, coriander seeds, peppercorns, shallots, turmeric and cumin seeds. Transfer to a blender, add the crushed galangal and nutmeg. Process with a couple of tablespoonfuls of water to form a paste.
2. Place the pork in a shallow bowl. Pour in the spice paste. Mix and work the spice paste into the meat. Cover and keep for as long as possible
3. In a dry pan toast the desiccated coconut until just golden and set to one side for later.

Cooking the Rendang

1. Heat the cooking oil and saute the chopped onion, lemongrass and cinnamon sticks.
2. Add the marinated pork to the hot oil and cook until lightly browned.
3. Add sliced kaffir lime leaves.
4. Pour in the coconut milk and tamarind extract. 
5. Add the desiccated coconut and stir.
6. Season with fish sauce and sugar. Cover and simmer for an hour to an hour (or longer) until the pork is tender.
7. Stir occasionally and add more fish sauce or sugar, or both, as needed.
8. Uncover the pan. Add half of the sliced scallions. Turn up the heat and continue cooking, stirring and scraping the bottom of the pan often, until the pork rendang is dry.