Sate Babi - Indonesian Pork Satay

4.8 from 12 reviews

Author: Anita Jacobson




Prep Time: 2 hours

Cook Time: 30 mins

Total Time: 2 hours 30 mins

Serves: 6


  • 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)


  1. 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.
  2. Skewer the pork with bamboo skewers, 3 to 4 pieces per skewer should be fine.
  3. 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.
  4. To make the chili sauce, transfer the leftover marinating sauce to a pan, then cook until boiling, thickened, and reduced.
  5. Place the sauce to a bowl, then combine with thinly sliced shallot, red chilies, and lime juice. Serve with the pork satay.

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