Tinaransay - spicy pork with ginger from Menado

Ingredients

• 700 gpork
• 6 cmginger
• 4red lomboks (red chillies)
• 3shallots
• 5kaffir lime leaves
• 2turmeric leaves
• 3lemongrass stalks, crushed
• ½ tspsalt
• 2 tbspoil
• 4 tbspwater

Instructions

1. 1

   Prepare the pork

   Cut the pork into pieces and remove the seeds from the lomboks.

2. 2

   Make the paste

   Pound or grind the ginger, lomboks and shallots into a fine paste.

3. 3

   Fry the paste

   Heat the oil in a wok and fry the paste for 3 minutes.

4. 4

   Cook the pork

   Add the pork, lemongrass, turmeric leaves, kaffir lime leaves and salt. Fry for 3 minutes.

5. 5

   Simmer until cooked

   Add the water, cover the wok and simmer gently for 5 minutes, until the pork is cooked.

What is Tinaransay?

Tinaransay is a pork dish associated with Menado, also commonly spelled Manado, in Indonesia. Its character comes from a freshly pounded mixture of ginger, chillies and shallots, along with aromatic leaves and lemongrass.

This version cooks the paste in oil before adding the pork, then finishes everything with a short covered simmer. That sequence gives the spices a chance to release their aroma while keeping the method simple.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The pork provides most of the protein and fat, while the small amount of water and spices contributes little energy; the oil also adds fat. Serve with rice and vegetables if you want a more balanced plate, bearing in mind that rice adds most of the meal's carbohydrate.

The spice paste

Fresh paste: pound or grind the ginger, lomboks and shallots until fine so they cook evenly and coat the pork. Deseeding the chillies reduces some of their heat; leave more seeds in if you prefer a hotter result.

Fragrant leaves and lemongrass

Kaffir lime leaves: these bring a citrusy fragrance to the wok. Turmeric leaves and crushed lemongrass add further herbal notes as the pork cooks.

Frying and simmering

Fry the paste: keep it moving in the hot oil for the stated 3 minutes, taking care not to let it catch on the wok. Add the pork and aromatics and fry for another 3 minutes as directed.

Covered finish: the water creates a little steam for the final 5-minute simmer. Check that the pork is cooked through before serving.

Choosing and cutting the pork

Even pieces: cut the pork into similar-sized chunks so they cook at roughly the same rate. The recipe does not specify a cut, so choose pork suitable for quick cooking and check the pieces carefully at the end.

What to serve with it

Rice: serve the spicy pork with plain rice to catch the aromatic cooking juices. A simple vegetable side can add freshness and make the meal more varied.

Recipe notes & tips

• Cut the pork into evenly sized pieces for more consistent cooking.
• Pound or grind the paste finely so it spreads through the dish.
• Crush the lemongrass before adding it to help release its aroma.
• Keep the paste moving as it fries to help prevent it sticking or scorching.
• Check the thickest pork pieces are cooked through before serving.

Variations

• Adjust the heat: remove more chilli seeds for a milder dish.
• Add extra ginger: increase its presence in the spice paste.
• Use a mortar: pound the paste by hand for a coarse, rustic texture.
• Serve with rice: spoon the pork and its juices over plain rice.
• Add a vegetable side: serve with simply cooked vegetables for contrast.

Common mistakes to avoid

• Uneven pork pieces: cut them to a similar size so they cook at the same pace.
• Coarse paste: pound or grind the ginger, chillies and shallots until fine.
• Scorched paste: stir it as it fries and avoid leaving it unattended.
• Uncrushed lemongrass: crush the stalks before adding them to help release their aroma.
• Uncovered simmer: cover the wok during the final 5 minutes as directed.
• Undercooked pork: check the thickest pieces before serving.

How to store

Refrigerate leftovers in a covered container within 2 hours and eat within 3 days. Reheat until piping hot throughout, adding a small splash of water if needed to loosen the cooking juices.

Frequently asked questions