Saté babi

Saté babi

Pork satay

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1 onion, roughly chopped
1 garlic clove
1 teaspoon fresh ginger, finely grated
1 tablespoon lemon juice
2 tablespoons kecap manis
1 teaspoon Sambal ulek
or 2 fresh red chillies, seeded and chopped
1/2 teaspoon salt
1 teaspoon dark palm sugar, chopped
2 tablespoons peanut oil
1kg pork fillet or boned pork loin, trimmed and cut into 2 cm cubes

Method

  1. Soak 18 bamboo skewers in cold water to prevent them from burning during cooking.
  2. Put the onion, garlic, ginger, lemon juice, kecap manis, sambal ulek, salt and palm sugar into a food processor and process until smooth. Pour into a bowl, stir in the peanut oil, then add the pork and toss to coat. Leave to marinate for at least 1 hour or cover and refrigerate for longer.
  3. Thread 5 or 6 pork cubes onto each skewer. Grill the skewers over hot coals or under a preheated griller for 6–7 minutes on each side, or until the pork is brown on all sides. Do not put too close to the heat or the outside will brown before the pork is cooked through. Serve hot.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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