Return to Content

Pork Saté with Peanut Sauce

Pork Saté with Peanut Sauce
0 votes, 0.00 avg. rating (0% score)
by
In Indonesian cooking, a saté means grilled cured meat cooked on skewers.

Ingredients:

  • Lean cut of pork (loin, leg, or shoulder), allowing 8 to 12 ounces per person
  • Peanut Sauce/Marinade (recipe follows)
  • Thin bamboo skewers

Instructions:

Cut the pork into 1-1/2-inch cubes, allowing 8 to 10 cubes per person. Bring a large kettle of lightly salted water to a boil, add the pork cubes, and let them sit for 1 minute. Drain the meat and spread it out to cool lightly covered. Make Peanut Sauce/Marinade and mix with cooled pork cubes, making sure each piece is coated. Marinate in the refrigerator overnight, or up to 2 days.

When ready to serve, make a charcoal fire, one that will provide a good bed of coals. Soak the bamboo skewers in cold water for about an hour, then thread the pork cubes onto the skewers, about 4 cubes on each. Catch any sauce that drips off and combine it with any left in the bowl, adding enough water to make a sauce that you can spoon over the meat as it cooks (the sauce should have the consistency of thick applesauce). Put the grilling rack about 6 inches above the fire, let it get hot, then place the skewers on the rack. Cook for 5 minutes, then turn over. Cook another 10 minutes, until the underside is quite brown, then turn again and start basting with the sauce. Keep turning and basting for 10 to 15 minutes longer, until the juice from a cut piece flows clear and the sauce crust is firm.

Serve with roasted yams, skewered pineapple and peach pieces that can also be grilled, and a platter of raw vegetables to nibble on while the meat cooks.

Peanut Sauce/Marinade

Ingredients:

  • 1 pound salted crunchy-style peanut butter (freshly ground, without extra oil)
  • 1/2 cup dry sherry
  • 1/3 cup tamari or other aged soy sauce
  • 1/4 cup brown sugar
  • 3 or 4 large cloves garlic, crushed
  • Pinch of powdered ginger
  • 1 teaspoon to 2 tablespoons crushed red hot pepper to taste

Instructions:

Be careful when adding the hot pepper to this sauce -- not everyone can take the greater amount!
To make the sauce/marinade, put peanut butter into a deep bowl. Work in the sherry (mixture will be stiff). Stir in the tamari. Add the brown sugar, crushed garlic, ginger, and hot pepper (2 tablespoons will make it extremely hot). Mix together well and use to coat saté.
Makes 2-1/2 to 3 cups, enough for 4 to 6 servings.
Updated Wednesday, October 3rd, 2007
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

2014-july-regsub-windowshade600x350