MM: Sate Babi - Pork Satay
---------- Recipe via Meal-Master (tm) v8.05
Title: Sate Babi - Pork Satay
Categories: Pork, Barbecue, Marinades
Yield: 6 Servings
bamboo skewers
2 lb Pork filet or
Boned pork loin
1 md Onion; rough chop
1 ea Clove garlic
1 ts Fresh ginger; chop
3 tb Tamarind liquid =OR=
3 tb Lemon juice
2 tb Dark soy sauce
1 tb Sambal ulek =OR=
2 ea Fresh red chile; seed & chop
1/2 ts Salt
1 ts Palm sugar =OR=
1 ts Dark brown sugar
2 tb Peanut oil
Soak bamboo skewers in water for a few hours before
threading meat on them for grilling. This helps
prevent the ends of the skewers burning.
Ask butcher to remove rind from pork loin. Cut pork
into small cubes about 3/4 inch square. Put onion,
garlic, ginger, tamarind liquid, soy sauce, sambal
ulek or chiles, salt and sugar into blender container
and blend until smooth. Pour into a bowl, stir in
oil, then add cubed pork and stir until all the pieces
are well coated with marinade. Leave for at least one
hour or longer in the refrigerator.
Thread on skewers 5 or 6 pieces, not pushed too close
together and leaving a few inches on end of skewer for
holding. Leaving space between pieces enables them to
cook more evenly, and pork must be well cooked. Grill
over glowing coals or under preheated griller for 6 or
7 minutes on each side or until pork is well cooked
through and brown on all sides. Do not put too close
to source of heat or outside will be brown before pork
is cooked through.
From: =The Complete Asian Cookbook= by Charmaine
Solomon
ISBN 0-07-059636-0
MM & typos by Kurt.
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