Indonesian pork satay
- June 2016
- Serves 4-6
- Hands-on time 25 min, grilling time 8-10 min, plus chilling
A sticky satay sauce makes these Indonesian pork kebabs impossible to resist. You can cook them under the grill or on the barbecue.
If you prefer chicken satay, try this recipe. The chicken skewers come served with an Indonesian-style salad.
- 45.3g (11.7g saturated)
- 17.4g (11.9g sugars)
- 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, plus an extra glug
- 1 tbsp fish sauce
- Grated zest 1 lime and juice 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
- Sliced cucumber
- Spring onion
- Lime wedges
- Steamed rice
- 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 8-10 minutes, turning once, until blackened in places and cooked through. Serve with the sauce and your choice of accompaniments.
Use chicken or peeled king prawns instead of pork. Marinate prawns for no more than 1-2 hours. Griddle or barbecue as here, turning halfway through.
Marinate the pork for up to 24 hours. Chill the sauce for up to 24 hours, covered; serve at room temperature.
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