Smoked Pork Rendang
An Indonesian-inspired recipe where pork is rubbed with an aromatic rendang spice blend of lemongrass, coconut milk and chili, then hot smoked. The combination of smoke aroma and the deep, spicy notes of rendang creates an incomparable flavor experience. Perfect for shoulder or neck cuts.
Ingredients(for 1 kg)
Instructions
Preparation
30 minutes + 12 hours restingMix all ingredients into an even rub. Pat the pork dry and generously rub with the rendang rub. Wrap in cling film and refrigerate overnight.
Smoker Setup
30 minutesPreheat the smoker to 110-125 °C. Add coconut shell chunks and cherry wood. Remove the meat from the refrigerator and allow to acclimatize for 30 minutes.
Smoking
8-12 hoursPlace the meat in the smoker and smoke at a constant temperature. After 4 hours wrap the meat in butcher paper (Texas Crutch). Smoke until a core temperature of 88-93 °C is reached.
Resting and Serving
30-60 minutesLet the finished meat rest in a cooler for 30-60 minutes. Then slice or pull with two forks and serve.
Pro Tip
Coconut milk powder in the rub caramelizes during smoking and forms a wonderful crust. Do not use too high a temperature as the sugar will otherwise burn.
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