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Sumatran Pork Satay

Monday, 26 May 2008


Indonesian satays (or sates) are grilled, skewered bite-sized pieces of meat that are eaten as a appetizer or part of the meal itself. They contain meat only and are served with a sauce on the side. When serving a marinade as a sauce that has been used with raw meat, it is essential that it be boiled and simmered for 15 to 20 minutes to kill any bacteria. Or, reserve some of the mixture to be used as a sauce and not use it as the marinade.


At a glance
Chile peppers
Cooking Method
Heat Level
Main Course
  • 1 cup chopped onions

  • 4 Thai chiles, or substitute serrano chiles, stems removed

  • 1 tablespoon chopped ginger

  • 1 clove garlic

  • 2 tablespoons peanut oil

  • 1 tablespoon lime juice, fresh preferred

  • 2 teaspoons grated lime peel

  • ½½ teaspoon ground turmeric

  • 1/4 teaspoon ground cumin

  • 1 teaspoon sugar

  • 1 ½ cups coconut milk

  • 1 ½ pounds pork loin, cut in 1-inch cubes


Place the chiles, onion, ginger, and garlic in a blender or food processor and puree until smooth, adding water if necessary to make a paste.

Heat the oil in a heavy saucepan, add the paste and saute the mixture for a couple of minutes. Add the remaining ingredients, except the beef, and simmer until the sauce starts to thicken, about 15 minutes. Allow the mixture to cool.

Place the pork cubes in a heavy plastic bag and add the sauce. Marinate the pork, at room temperature, for an hour. Remove the pork and put the marinade in a saucepan.

Bring the marinade to a boil, reduce the heat, and simmer for 15 minutes.

Thread the pork cubes on skewers and grill or broil the satays until done, about 8 minutes. Cut one cube to check for doneness.

To serve, place the satays on a platter, brush with the sauce and serve the remaining sauce on the side for dipping.



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