Pork Satay Recipe

Pork Satay Notes

This recipe is courtesy of John Thorne and Matt Lewis, two people we have the utmost respect for. People serious about, and dedicated to, food. This recipe is courtesy of John Thorne and Matt Lewis, two people we have the utmost respect for. People serious about, and dedicated to, food. Visit them online at Outlaw Cook

Ingredients

2 cloves garlic, minced
1 tablespoon minced fresh ginger
1 teaspoon Chinese five-spice powder
1 tablespoon honey
1 tablespoon peanut oil
1 tablespoon kecap manis
2 teaspoons lemon juice

Serves / Yields

n/a

Preparation Instructions

Combine the marinade ingredients in a bowl, stir the pork, and let marinate for an hour or so at room temperature. Thread meat onto skewers and grill over charcoal. Serve immediately with sambal kecap for dripping.

Credit

This recipe was provided by John Thorne and Matt Lewis from Northhampton.

Cuisines, Courses and Ingredients

Appetizer, Indian, Pork

Comments

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Average Rating

Satay is served with a peanut sauce as well as the sambal. Make the peanut sauce with natural peanut butter or freshly crushed peanuts. Fry the peanut butter with garlic and onions, cumin, coriander, and some coconut milk add sambal (hot peppers) and lemon juice to taste. This is the Indonesian way and since you are mentioning the use of Indonesian ketchap (soy sauce) and hot sauce (sambal), I thought it should include the peanut sauce. I am from Indonesia. It would be nice if instead of the Chinese five spice you used Boemboe Sate which is the Indonesian spice used in this recipe.

~ Comment by Karin D. who would not make this recipe again.

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	Chinese Five Spice Powder Hand-Blended, in a glass jar 1/2 cup shaker jar, net wt. 2 oz.	$4.38

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