Sate Babi - Indonesian Pork Satay
- 500 gram pork roast (Indonesian: daging babi kapsim), cut into bite size cubes
- 50 gram palm sugar (Indonesian: gula Jawa), shaved
- 1 tablespoon coriander powder (Indonesian: bubuk ketumbar)
- 1/4 teaspoon cumin powder (Indonesian: bubuk jinten)
- 5 tablespoon sweet soy sauce (Indonesian: kecap manis)
- 3 tablespoon soy sauce (Indonesian: kecap asin)
- juice of 2 limes (Indonesian: jeruk nipis)
- about 25 to 35 bamboo skewers (Indonesian: tusuk sate)
- Grind the following into spice paste
- 8 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 galangal (Indonesian: lengkuas)
- 1/2 inch turmeric (Indoneisan: kunyit)
- Chili sauce
- 1 shallot (Indonesian: bawang merah), thinly sliced
- 1 red cayenne chilies (Indonesian: cabe keriting merah), thinly sliced
- juice of 1 lime (Indonesian: jeruk nipis)
- In a mixing bowl, combine pork with spice paste, palm sugar, coriander powder, cumin powder, sweet soy sauce, soy sauce, and lime juice. Cover with a plastic wrap, and leave it to marinate in the fridge for 30 minutes to 2 hours, the longer the better.
- Skewer the pork with bamboo skewers, 3 to 4 pieces per skewer should be fine.
- With a grill (or even a frying pan in a pinch), cook the pork satay until fully cooked and the satay develops a shiny coat of glace, a bit of char is perfectly fine. Transfer cooked satays to a serving plate.
- To make the chili sauce, transfer the leftover marinating sauce to a pan, then cook until boiling, thickened, and reduced.
- Place the sauce to a bowl, then combine with thinly sliced shallot, red chilies, and lime juice. Serve with the pork satay.
Another great recipe by https://dailycookingquest.com.