Brazilian-style Rendang

Ingredients

While the original Indonesian Rendang is typically made with beef, coconut milk, and a blend of aromatic spices, the Brazilian-style Rendang incorporates Brazilian ingredients and cooking techniques. This adaptation replaces the beef with pork, adds black beans for a Brazilian touch, and infuses the dish with the flavors of Brazilian spices and herbs. The result is a unique fusion of flavors that pays homage to both culinary traditions. 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 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1 cup (200g) black beans, cooked 1 cup (200g) black beans, cooked
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 red chilies, sliced 2 red chilies, sliced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 tablespoon turmeric powder 1 tablespoon turmeric powder
• 1 tablespoon paprika 1 tablespoon paprika
• 1 tablespoon cumin powder 1 tablespoon cumin powder
• 1 tablespoon coriander powder 1 tablespoon coriander powder
• 2 bay leaves 2 bay leaves
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 20g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, minced garlic, sliced red chilies, and grated ginger. Sauté until the onions are translucent and fragrant.
2. 2.
   Add the pork shoulder chunks to the pot and cook until browned on all sides.
3. 3.
   In a separate bowl, mix together the turmeric powder, paprika, cumin powder, and coriander powder. Add this spice mixture to the pot and stir well to coat the pork.
4. 4.
   Pour in the coconut milk and add the bay leaves. Bring the mixture to a simmer and then reduce the heat to low. Cover the pot and let it cook for about 2 hours, or until the pork is tender and the flavors have melded together.
5. 5.
   Stir in the cooked black beans and season with salt to taste. Cook for an additional 10 minutes to allow the flavors to blend.
6. 6.
   Remove the bay leaves and garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Pork shoulder — Choose a well-marbled cut of pork shoulder for maximum flavor and tenderness.
• Black beans — If using canned black beans, rinse them thoroughly before adding to the dish to remove excess sodium.

Tips & Tricks

• For an extra kick of heat, add more sliced red chilies to the dish.
• If you prefer a thicker sauce, simmer the dish uncovered for the last 30 minutes of cooking.
• Serve Feijoada de Rendang with steamed rice or Brazilian-style farofa for a complete meal.

Serving advice

Feijoada de Rendang is best served hot, straight from the pot. Serve it with a side of steamed rice or Brazilian-style farofa to soak up the flavorful sauce. Garnish with fresh cilantro for a pop of color and freshness.

Presentation advice

To present Feijoada de Rendang beautifully, place a generous portion of the dish in the center of a plate. Surround it with a ring of steamed rice or farofa. Sprinkle fresh cilantro over the top for an elegant touch. Serve with a side of sliced oranges or Brazilian-style pickled vegetables for a refreshing contrast.