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Title: Sate Babi - Pork Satay
Categories: Pork Bbq Marinade
Yield: 6 Servings
| 2 | lb | Pork filet or |
| Boned pork loin | ||
| 1 | md | Onion; rough chop |
| 1 | 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 | 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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