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Recipes

Pork Satay

Pork Satay
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

Submitted by: John Thorne and Matt Lewis from Northhampton, MA
Yield: n/a

Spices

Featured in this Recipe

Chinese Five Spice

Chinese Five Spice

$7.99

Jar, 1/2 Cup, 2.2 oz.

Ingredients

  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon honey
  • 1 tablespoon peanut oil
  • 1 tablespoon kecap manis
  • 2 teaspoons lemon juice
  • 1 pound pork loin or shoulder, cut into strips or chunks

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.

Rating:
Based on 2 reviews

Customer Reviews

Geneva R

It was very spicy. Definitely needs rice to go with it. The pork turned out exceptionally tender.

Karin d

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.

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