Sate Babi - Indonesian Pork Satay

Method6 steps

1. 1

   Step 1: Pork satays: Grind shallots (100 gram), garlic (4 cloves), red chilies, candlenuts (50 gram), and galangal (1-inch piece) in a food processor into a smooth paste.

   Uses 100 gram shallots (Indonesian: bawang merah) · 4 cloves garlic (Indonesian: bawang putih) · 2 red cayenne chilies (Indonesian: cabe keriting merah) · 50 gram candlenuts (Indonesian: kemiri) · 1-inch piece galangal

2. 2

   Step 2: Mix pork with the spice paste, palm sugar (50 gram), coriander (1 tbsp), cumin (¼ tsp), turmeric, soy sauce (3 tablespoon), kecap manis (sweet soy sauce (5 tablespoon)), and lime juice in a mixing bowl. Cover the bowl with plastic wrap and rest in the fridge overnight to marinate. Please marinate for a minimum of two hours even if you don’t have much time.

   Refrigerated pork marinade, preferably overnightUses 500 g pork shoulder OR neck, cut into bite-size pieces · ground shallot-garlic-chilli-candlenut-galangal paste · 50 gram palm sugar (Indonesian: gula Jawa), shaved · 1 tbsp ground coriander · ¼ tsp ground cumin · ¼ tsp turmeric powder · 5 tablespoon sweet soy sauce (Indonesian: kecap manis) · 3 tablespoon soy sauce (Indonesian: kecap asin)

3. 3

   Step 3: Thread the marinated pork pieces onto bamboo skewers, using the source’s roughly 25–35 skewers as needed. Reserve the actual leftover marinade separately in the refrigerator for the cooked sauce; no additional marinade batch is made.

   Uses refrigerated marinated pork pieces

4. 4

   Step 4: Heat a cast-iron grill pan over medium-high heat until hot and brush it lightly with oil. Grill the pork about 2 minutes per side until golden and lightly charred, continuing as needed until the centre reaches 63°C/145°F. Move to a clean serving plate and rest at least 3 minutes before serving.

   Rest cooked pork · 3 minUses skewered marinated pork · Oil for brushing grill pan (quantity unspecified)

5. 5

   Step 5: Transfer the reserved used marinade to a saucepan. Bring it to a full boil for a few minutes, then continue cooking until it thickens. It must be cooked before becoming the serving sauce.

   Boil and thicken reserved used marinadeUses actual leftover raw-pork marinade, kept refrigerated

6. 6

   Step 6: Put the cooked sauce in a bowl and add its separate 15 g sliced shallot, one sliced chilli and juice of one lime. Serve with the cooked rested pork satays.

   Uses fully boiled thickened leftover-marinade sauce · 15 gram shallot (Indonesian: bawang merah), thinly sliced · 1 red cayenne chilies (Indonesian: cabe keriting merah), thinly sliced · Juice of 1 lime for sauce garnish · grilled pork satays after at-least-three-minute rest