Indonesian Pork Roast
Transport your taste buds to the vibrant flavors of Southeast Asia with this decadent Indonesian Pork Roast. This recipe features tender, slow-roasted pork shoulder infused with a fragrant marinade of garlic, lemongrass, ginger, turmeric, and kecap manis (sweet soy sauce), creating an irresistible balance of savory, sweet, and tangy flavors. Highlighted by the aromatic addition of pandan leaves and enriched with creamy coconut milk, this dish is roasted to perfection, delivering melt-in-your-mouth meat with a beautifully caramelized crust. Ideal for family gatherings or special occasions, serve this succulent roast with steamed rice and sautéed vegetables for a truly authentic Indonesian feast. Perfectly designed for comfort food lovers and global flavor enthusiasts alike, this recipe promises a showstopping centerpiece that delights every palate.
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Recipe Information
Ingredients
- 2 kg Pork shoulder (bone-in or boneless)
- 5 pieces Garlic cloves, minced
- 3 pieces Shallots, finely chopped
- 2 stalks Fresh lemongrass, finely chopped
- 1 tbsp Fresh ginger, grated
- 1 tsp Turmeric powder
- 2 tsp Ground coriander
- 1 tsp Ground cumin
- 3 tbsp Dark soy sauce
- 4 tbsp Kecap manis (sweet soy sauce)
- 3 tbsp Fresh lime juice
- 2 tbsp Palm sugar (or brown sugar)
- 1 tsp Sea salt
- 1 tsp Black pepper
- 200 ml Coconut milk
- 2 tbsp Vegetable oil
- 2 pieces Pandan leaves (optional, for aroma)
- 200 ml Water
Instructions
In a bowl, prepare the marinade by mixing the minced garlic, chopped shallots, lemongrass, grated ginger, turmeric powder, ground coriander, ground cumin, dark soy sauce, kecap manis, lime juice, palm sugar, sea salt, and black pepper.
Rub the pork shoulder thoroughly with the marinade, ensuring it coats all sides. Cover and let it marinate in the refrigerator for at least 2 hours, preferably overnight for maximum flavor.
Preheat your oven to 160°C (320°F).
In a large oven-safe Dutch oven or roasting pan, heat the vegetable oil over medium-high heat. Sear the pork shoulder on all sides until golden brown (about 3-4 minutes per side).
Remove the pork from the pan and set aside. Deglaze the pan with the coconut milk and water, scraping up any browned bits.
Return the pork to the pan. Add pandan leaves (if using) around the pork for aroma. Cover tightly with a lid or foil.
Place the pan in the preheated oven and roast for approximately 3 hours, basting the pork with the cooking liquid every hour. If the liquid reduces too much, add a bit more water to keep it moist.
After 3 hours, remove the lid/foil and increase the oven temperature to 200°C (390°F). Roast for an additional 15-20 minutes to caramelize the surface.
Remove the pork from the oven and let it rest for 15 minutes before slicing.
Serve with steamed rice, sautéed vegetables, and some of the sauce from the pan drizzled on top. Enjoy your Indonesian Pork Roast!
Nutrition Facts
Calories |
978 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.4 g | 91% | |
| Saturated Fat | 23.9 g | 120% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 1377 mg | 60% | |
| Total Carbohydrate | 21.6 g | 8% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 13.1 g | ||
| Protein | 62.0 g | 124% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 111 mg | 9% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1277 mg | 27% | |
*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.
