Step 1

In an oil-free pan, toast the garlic, chilies, coriander seeds, peppercorns, shallots, turmeric and cumin seeds.

Step 2

Transfer to a blender, add the crushed galangal and nutmeg. Process with a couple of tablespoonfuls of water to form a paste.

Step 3

Place the pork in a shallow bowl.

Step 4

Pour in the spice paste.

Step 5

Mix and work the spice paste into the meat.

Step 6

Cover and keep overnight in the fridge.

Step 7

Heat the cooking oil in a thick-bottomed pan.

Step 8

Saute the chopped onion, lemongrass and cinnamon sticks.

Step 9

Add the pork to the hot oil and cook until lightly browned along the edges.

Step 10

Add the kaffir lime leaves.

Step 11

Pour in the coconut milk and tamarind extract.

Step 12

Add the desiccated coconut. Stir.

Step 13

Season with fish sauce and sugar.

Step 14

Cover and simmer for an hour to an hour and a half (or longer) or until the pork is tender. Stir occasionally and remember to scrape the bottom of the pan. Taste occasionally as well and add more fish sauce or sugar, or both, as needed.

Step 15

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.

Step 16

Serve the pork rendang with more sliced scallions over hot rice.