Bavarian Rendang

Ingredients

While the original Indonesian Rendang is typically made with beef, coconut milk, and a blend of Southeast Asian spices, our Bavarian Rendang incorporates Bavarian ingredients and flavors. We substitute the beef with succulent pork, infuse the dish with Bavarian beer, and add a touch of German mustard to enhance the flavor profile. This adaptation pays homage to the original while embracing the unique characteristics of Bavarian cuisine. We alse have the original recipe for Rendang, so you can check it out.

• 500g (1.1 lb) pork shoulder, cut into chunks 500g (1.1 lb) pork shoulder, cut into chunks
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 red chilies, sliced 2 red chilies, sliced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 tbsp Bavarian mustard 2 tbsp Bavarian mustard
• 1 tbsp vegetable oil 1 tbsp vegetable oil
• 1 bottle (330ml) Bavarian beer 1 bottle (330ml) Bavarian beer
• 200ml (7 fl oz) beef broth 200ml (7 fl oz) beef broth
• 2 bay leaves 2 bay leaves
• 2 lemongrass stalks, bruised 2 lemongrass stalks, bruised
• 4 kaffir lime leaves 4 kaffir lime leaves
• 1 cinnamon stick 1 cinnamon stick
• 1 star anise 1 star anise
• Salt, to taste Salt, to taste
• Freshly ground black pepper, to taste Freshly ground black pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the onions, garlic, ginger, and red chilies. Sauté until the onions are translucent.
2. 2.
   Add the pork shoulder to the pot and brown it on all sides.
3. 3.
   Stir in the Bavarian mustard and cook for another minute.
4. 4.
   Pour in the Bavarian beer and beef broth. Add the bay leaves, lemongrass stalks, kaffir lime leaves, cinnamon stick, and star anise.
5. 5.
   Season with salt and freshly ground black pepper to taste.
6. 6.
   Reduce the heat to low, cover the pot, and simmer for 2-3 hours, or until the pork is tender and the flavors have melded together.
7. 7.
   Remove the lid and continue to simmer for another 30 minutes to thicken the sauce.
8. 8.
   Serve the Bavarian Rendang hot with steamed rice or Bavarian bread dumplings.

Treat your ingredients with care...

• Pork shoulder — Choose a well-marbled cut for maximum flavor and tenderness.
• Bavarian mustard — Opt for a medium-spicy mustard to add a tangy kick to the dish.
• Bavarian beer — Use a malty and full-bodied beer to enhance the Bavarian flavors.

Tips & Tricks

• For an extra depth of flavor, marinate the pork shoulder in the Bavarian beer overnight before cooking.
• Adjust the spiciness by adding more or fewer red chilies according to your preference.
• Allow the Bavarian Rendang to rest for a while before serving to allow the flavors to fully develop.

Serving advice

Serve the Bavarian Rendang with steamed rice or Bavarian bread dumplings for a complete and satisfying meal. Garnish with fresh cilantro or parsley for a pop of color.

Presentation advice

Present the Bavarian Rendang in a deep serving dish, allowing the rich and aromatic sauce to envelop the tender pork. Sprinkle some sliced red chilies on top for an added touch of spice.