Indonesian Pork Satay
I absolutely love this dish. It has everything you could ever want from a meal - sweet, sour, creamy, sticky, fragrant, fresh... the list goes on! The smell that fills your house is utterly heaven-sent and my brother labelled this dish as one of the best things I've ever made for him - high praise indeed!
I think pork is fairly underrated with chicken being everyone's go-to meat (to be fair this recipe would work equally as well with chicken or even prawns) but it's good to have a change every now and then and I wholeheartedly think this recipe is worth stepping out of your comfort zone for!
Indonesian Pork Satay
Serves 4
4 garlic cloves, chopped
2 banana shallots, chopped
1 red chilli, chopped
½ tsp hot or sweet paprika
1 tsp ground cumin
1 tsp ground coriander
3 tbsp kecap manis (sweet soy sauce, from the world food section of supermarkets)
1 tbsp soy sauce
1 tbsp honey
Grated zest 1 lime and juice of 2
300g crunchy peanut butter
1 tbsp palm sugar or light muscovado
Large thumb-size piece fresh ginger, grated
600g British free-range pork leg, chopped into small chunks
Whizz all the ingredients (except the pork) to a paste in a food processor. Transfer half to a mixing bowl, add the pork and coat, then cover and chill for at least 30 minutes.
Put the remaining sauce in a saucepan with a generous splash of water and heat gently, stirring, until the sauce turns a shade darker. Set aside until needed.
If you’re using wooden skewers, soak them in cold water to stop them burning. Heat the grill as high as it will go. Lightly oil a foil-lined baking tray. Thread the pork onto 8-12 skewers, then lay out on the tray and grill for 10-15 minutes, turning once, until blackened in places and cooked through. Serve with the sauce and stir fried vegetables.
I think pork is fairly underrated with chicken being everyone's go-to meat (to be fair this recipe would work equally as well with chicken or even prawns) but it's good to have a change every now and then and I wholeheartedly think this recipe is worth stepping out of your comfort zone for!
Indonesian Pork Satay
Serves 44 garlic cloves, chopped
2 banana shallots, chopped
1 red chilli, chopped
½ tsp hot or sweet paprika
1 tsp ground cumin
1 tsp ground coriander
3 tbsp kecap manis (sweet soy sauce, from the world food section of supermarkets)
1 tbsp soy sauce
1 tbsp honey
Grated zest 1 lime and juice of 2
300g crunchy peanut butter
1 tbsp palm sugar or light muscovado
Large thumb-size piece fresh ginger, grated
600g British free-range pork leg, chopped into small chunks
Whizz all the ingredients (except the pork) to a paste in a food processor. Transfer half to a mixing bowl, add the pork and coat, then cover and chill for at least 30 minutes.
Put the remaining sauce in a saucepan with a generous splash of water and heat gently, stirring, until the sauce turns a shade darker. Set aside until needed.
If you’re using wooden skewers, soak them in cold water to stop them burning. Heat the grill as high as it will go. Lightly oil a foil-lined baking tray. Thread the pork onto 8-12 skewers, then lay out on the tray and grill for 10-15 minutes, turning once, until blackened in places and cooked through. Serve with the sauce and stir fried vegetables.
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