Bali-style Pork Satay, Sate Babi
Porkm Satay or Sate Babi is a delicious and popular Indonesian dish consisting of marinated,skewered, and grilled pork
Yield: 4 people
Calories: 216kcal
Equipment
- A grill
Materials
Pork Satay Ingredients
- 2 pounds boneless pork shoulder cut into 3/4-inch cubes
For the Marinade:
- 1 tsp ground turmeric
- 2 tsp coriander
- 2 tsp cumin
- 1 tbsp pepper
- Kosher salt to taste
- 1 tbsp lemongrass paste
- 8 cloves garlic sliced
- 2 small shallots sliced
- 3 whole dried guajillo chilies seeded, roughly chopped
- 2 tbsp palm sugar
- 1 lime juiced
For the Glaze:
- 1 cup kecap manis
- 1 tbsp fish sauce
- 1/4 cup palm sugar plus more if needed
- 2 tbsp ginger roughly chopped
- 4 cloves garlic roughly chopped
Peanut Dipping Sauce Ingredients
- 1 tsp peanut oil
- 2 cloves garlic minced
- 1 tsp chili paste
- 1 cup smooth peanut butter
- ½ cup coconut milk
- 3 tbsp kecap manis
- 1 tbsp tamarind paste
- ½ cup hot water plus more for thinning
- 1 LIme juiced
- 1 tbsp palm sugar
- Chopped peanuts as garnish
Instructions
Pork Satay Directions
- Soak bamboo skewers in water for 30 minutes before using.
- In a large bowl, whisk together turmeric, coriander, cumin,
- Add salt & pepper, lemongrass paste, and garlic. Include shallots, chilies, palm sugar, and lime juice.
- Divide the mixture into thirds.
Marinate the pork
- Add the cubed pork and one-third of the spice paste to the marinade. Mix with your hands until all of the pork is coated.
- Cover the bowl and refrigerate for at least 30 minutes, or up to 3 hours, for the flavors to meld.
- While the pork marinates, make the Glaze:
To Make the Glaze
- Start by combining kecap manis, fish sauce, and sugar in a small saucepan. Then, add ginger and garlic.
- Cook until the glaze is thick enough to coat the back of a spoon.
- Stir in one-third of the spice paste and adjust the seasoning with more palm sugar as necessary.
- Strain mixture through a fine-mesh strainer, using the back of a spoon to extract as much liquid as possible. Discard solids.
- Thread pork onto bamboo skewers. Repeat until each skewer has about 6 inches of pork threaded onto it. Pork should be pushed together quite tightly
- Keep pork skewers refrigerated until ready to cook.
Peanut Dipping Sauce
- Heat the peanut oil in a small saucepan over medium heat.
- Add the minced garlic and chili paste (or fresh chilies), then Sauté for about a minute, until fragrant.
- Add the peanut butter, coconut milk, kecap manis, and tamarind to the saucepan.
- Stir the mixture until it is well blended.
- Add ½ cup of hot water, lime juice, and palm sugar.
- Continue to simmer the sauce over low heat, stirring often, for about 5 minutes.
- Taste the sauce and adjust the seasonings if needed.
- Serve warm as a dipping sauce for your grilled pork satay.
- Garnish: Top the finished sauce with a sprinkle of chopped peanuts or a squeeze of fresh lime juice.
Grill the Pork Satay
- Grill the pork skewers for 8–10 minutes, turning every 2–3 minutes, ,until the pork is cooked through and lightly charred.
- For added flavor, you can brush on a little extra as a glaze during thelast minute of cooking.
- Return to the hot side of the grill and cook, turning, just until the glaze starts to bubble and get sticky, about 45 seconds.
- Brush pork with another layer of glaze just before serving and serve with peanut sauce on the side or spooned on top.
- Let the satay rest for a few minutes before serving. Enjoy with steamed rice, fresh lime wedges, and a simple peanut sauce
Video
Notes
Kecap manis is a sweet Indonesian soy sauce that can be found in most Asian markets.
Nutrition
Serving: 643g | Calories: 216kcal | Carbohydrates: 16.4g | Protein: 4.9g | Fat: 15.8g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 4.6mg | Sodium: 612mg | Potassium: 618mg | Fiber: 8g | Sugar: 12g | Vitamin A: 421IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 12mg