Main · Season 18

Pork Rendang Tostada With Pineapple And Cucumber Salsa

Name: Pork Rendang Tostada With Pineapple And Cucumber Salsa
Yield: 8
Ingredients: 2 red onions, peeled & roughly chopped; 4 shallots, peeled & roughly chopped; 20g fresh galangal, peeled; 4 lemongrass (white part only), roughly chopped; 6 cloves garlic, peeled; 20g fresh ginger; 12-15 dried chilies (soaked in hot water for 15 minutes then drained); 1 tsp salt; 6-8 tbsp grapeseed oil; 1kg boneless pork shoulder, cut into 3cm cubes; Rendang Chilli Paste; 400ml can coconut cream; 2 cinnamon sticks; 5 cloves; 5 star anise; 5 cardamom pods; 2 lemongrass stems, bruised; 3 tsp tamarind puree; 6 makrut lime leaves; 2-3 tbsp palm sugar, to taste; 4 tbsp kecap manis; 2-3 tsp salt, to taste; ½ cup water (or to cover the pork); ½ cup shredded coconut; 1 cup finely diced pineapple; 1 cup finely diced cucumber; 2-3 tbsp fish sauce; 2-3 tbsp rice wine vinegar; 2 limes, juiced; 1 tsp salt, to taste

MasterChef Australia

12 May 2026

View full method on 10 Play ↗ Open in The Pass

Serves

Components

Ingredients

Season

Ingredients

Rendang Chilli Paste

2red onions, peeled & roughly chopped

4shallots, peeled & roughly chopped

20gfresh galangal, peeled

4lemongrass (white part only), roughly chopped

6 clovesgarlic, peeled

20gfresh ginger

12-15dried chilies (soaked in hot water for 15 minutes then drained)

1 tspsalt

6-8 tbspgrapeseed oil

Rendang Curry

1kgboneless pork shoulder, cut into 3cm cubes

Rendang Chilli Paste

400mlcan coconut cream

2cinnamon sticks

5cloves

5star anise

5cardamom pods

2lemongrass stems, bruised

3 tsptamarind puree

6makrut lime leaves

2-3 tbsppalm sugar, to taste

4 tbspkecap manis

2-3 tspsalt, to taste

½ cupwater (or to cover the pork)

Kerisik

½ cupshredded coconut

Pineapple and Cucumber Salsa

1 cupfinely diced pineapple

1 cupfinely diced cucumber

2-3 tbspfish sauce

2-3 tbsprice wine vinegar

2limes, juiced

1 tspsalt, to taste

2-3 tbsppalm sugar, to taste

Tostada

canola oil for frying

24gyoza dumpling wrappers

To Assemble

Rendang Curry

Tostada

Pineapple and Cucumber Salsa

6makrut lime leaves, chiffonnade

lime wedges, to serve

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

PorkPineappleCucumberChilliDinner

Recipe by a MasterChef Australia contestant, Season 18. Originally published by Network 10 on 12 May 2026.

Original on 10 Play ↗