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Indonesian pork satay
- Published: 6 Jul 16
- Updated: 18 Mar 24
A sticky satay sauce makes these Indonesian pork kebabs impossible to resist. You can cook them under the grill or on the barbecue.
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If you prefer chicken satay, try this recipe. The chicken skewers come served with an Indonesian-style salad.
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Serves 4-6
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Hands-on time 25 min, grilling time 8-10 min, plus chilling
Ingredients
- 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
Serving suggestions
- Sliced cucumber
- Spring onion
- Lime wedges
- Steamed rice
Method
- 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.
- Recipe from June 2016 Issue
Nutrition
- Calories
- 704kcals
- Fat
- 45.3g (11.7g saturated)
- Protein
- 53.7g
- Carbohydrates
- 17.4g (11.9g sugars)
- Fibre
- 6g
- Salt
- 4.3g
delicious. tips
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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Already a hit in my house, full of flavour and worth repeating. I served it with spicy cucumber salad, gorgeous!