For many Chinese Indonesians, pork satay is our comfort food, and you will most likely get them in Chinese Indonesian most beloved rice set, the Nasi Campur (rice with an assortment of pork sides).
Although most think of chicken satay with peanut sauce when they think of Indonesian satays, it is Sate Babi (pork satay) that I grew up eating.
There was a lovely lady who went door to door selling pork satay when we were young. My brothers and I were always so happy when my grandparents bought a portion for our lunch. Even though it was ages and ages ago, I still remember that a pack of pork satays has ten skewers, and there were three of us, so how do you divide ten skewers among three grumpy and hungry kids? Well, I am not telling, but it’s not pretty. ♥
Ingredients for Indonesian pork satay
Which pork cuts to use?
The best cuts to use for pork satays are neck and shoulder cuts. If you are in Indonesia, you want to get some kapsim from your butcher.
Which red chilies to use?
Both cayenne and bird-eye chilies are perfect for this recipe. If you prefer less spicy satays and chili sauce, you can also use Fresno chilies.
If you can’t find any fresh red chilies, you can use Chinese/Thai dried red chilies. Please boil dried chilies in water to soften them before using them.
What can I substitute for palm sugar?
You can use brown sugar, but you may want to add a pinch of salt since Indonesian palm sugar has a slightly salty note and not just pure sweetness.
What can I substitute for candlenuts?
You can use the same amount of toasted macadamia nuts. Be sure that the nuts are unsalted.
Marinate and grill the pork satays
Grind shallots, garlic, red chilies, candlenuts, and galangal in a food processor into a smooth paste.
Mix pork with the spice paste, palm sugar, coriander, cumin, turmeric, soy sauce, kecap manis (sweet soy sauce), 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.
Skewer marinated pork pieces with bamboo skewers.
Heat a cast-iron grill pan over medium-high heat until very hot. Brush the grills with oil using a silicone brush, and grill pork skewers until the surface is golden brown and slightly charred, about 2 minutes per side.
Arrange grilled pork satays on a serving plate.
Make the chili sauce to go with pork satays
We will turn the leftover marinade into the chili sauce for the pork satays.
Transfer leftover marinade into a saucepot and bring to a boil. Cook until the sauce thickens.
Place the sauce into a bowl, add thinly sliced shallots, chopped red chilies, and lime juice.
Serve pork satays with the chili sauce.
Other Indonesian satays recipes to try
If you are interested in Indonesian satays, you may want to try these recipes:
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