Indonesian Pork
Transform your dinner table with the exotic flavors of Indonesian Pork, a rich and aromatic dish that showcases the best of Southeast Asian cuisine. Featuring tender cubes of pork shoulder simmered in creamy coconut milk and infused with a fragrant blend of coriander, turmeric, cumin, and sweet soy sauce (kecap manis), this recipe delivers bold, irresistible flavors with every bite. The addition of minced shallots, garlic, ginger, and optional bird’s eye chili creates a perfect balance of savory spice and subtle heat, while a splash of lime juice adds a refreshing tang. Slow-cooked to perfection, the pork becomes melt-in-your-mouth tender, while the sauce thickens into a luxurious, spoonable gravy ideal for pairing with steamed rice. With minimal prep time and the option to enhance the marinade overnight, this Indonesian Pork recipe is a true crowd-pleaser for any occasion.
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Recipe Information
Ingredients
- 500 grams Pork shoulder (cut into 1-inch cubes)
- 400 ml Coconut milk
- 4 pieces Shallots (minced)
- 3 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 1 teaspoon Ground coriander
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 2 tablespoons Sweet soy sauce (kecap manis)
- 1 tablespoon Lime juice
- 2 pieces Bird’s eye chili (optional, finely chopped)
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 2 pieces Bay leaves (optional)
- 100 ml Water
Instructions
In a large bowl, combine minced shallots, garlic, grated ginger, ground coriander, ground turmeric, ground cumin, sweet soy sauce, lime juice, salt, sugar, and the optional chopped chili.
Add the cubed pork shoulder into the marinade and mix well to coat each piece. Allow the pork to marinate for at least 30 minutes (or up to overnight in the refrigerator for enhanced flavor).
In a large pan or wok, heat the vegetable oil over medium heat.
Add the marinated pork (along with the marinade) into the pan and sear the pork on all sides until lightly browned, about 5–7 minutes.
Pour in the coconut milk and water, stirring gently to combine with the spices. If using bay leaves, add them in at this stage.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pan and simmer for 50–60 minutes, stirring occasionally, until the pork is tender and the sauce has thickened.
Taste the sauce and adjust seasoning, adding more salt or sugar if needed.
Serve the Indonesian Pork warm over steamed rice, and garnish with fresh herbs or lime wedges for an extra pop of flavor, if desired.
Nutrition Facts
Calories |
1794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.3 g | 164% | |
| Saturated Fat | 39.3 g | 196% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 3515 mg | 153% | |
| Total Carbohydrate | 76.2 g | 28% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 49.8 g | ||
| Protein | 94.3 g | 189% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 165 mg | 13% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2092 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
