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Sate Babi Recipe

Name: dewi sri hillegersbergs SATE BABI Recipe
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 1 lbs pork shoulder, trimmed and cut into 1/2-inch cubes; 3 tbs soy sauce (preferably light soy); 2 tbs kecap manis (sweet soy sauce); 1 tbs fresh lime juice; 1 tbs brown sugar; 3 cloves garlic, minced; 1 large shallot, finely chopped; 1 tsp ground coriander; 1 tsp ground turmeric; 1 tsp white pepper; 2 tbs vegetable oil; 1 tsp salt; 8 pcs skewers (bamboo), soaked in water 30 minutes; 3 tbs roasted unsalted peanuts (or smooth peanut butter); 1 cups coconut milk; 1 tbs kecap manis (sweet soy sauce); 1 tsp tamarind paste; 1 tbs brown sugar or palm sugar; 1 tsp lime juice; 1 cloves garlic, minced; 1 tsp red chili (or chili paste), minced; 1 tsp salt; 2 tbs water (to thin); 0.5 cups cucumber, thinly sliced; 0.25 cups shallot, thinly sliced; 2 tbs fried shallots (for garnish); 2 pcs lime wedges; 2 cups steamed jasmine rice or lontong (compressed rice)

Inspired by dewi sri hillegersberg

Time1h 5m

Serves4

Make Sate Babi Recipe in just 1h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Pork Satay and Marinade

1 lbs pork shoulder, trimmed and cut into 1/2-inch cubes

3 tbs soy sauce (preferably light soy)

2 tbs kecap manis (sweet soy sauce)

1 tbs Fresh lime juice

1 tbs Brown sugar

3 cloves Garlic, minced

1 large shallot, finely chopped

1 tsp Ground coriander

1 tsp Ground turmeric

1 tsp White pepper

2 tbs Tuscany sunflower oil

1 tsp Celtic sea salt

8 pcs skewers (bamboo), soaked in water 30 minutes

Peanut Sauce (Sambal Kacang)

3 tbs roasted unsalted peanuts (or smooth peanut butter)

1 cups Coconut milk

1 tbs kecap manis (sweet soy sauce)

1 tsp tamarind paste

1 tbs brown sugar or palm sugar

1 tsp ReaLime juice

1 cloves Garlic, minced

1 tsp red chili (or chili paste), minced

1 tsp Celtic sea salt

2 tbs water (to thin)

Accompaniments

1/2 cups cucumber, thinly sliced

1/4 cups shallot, thinly sliced

2 tbs fried shallots (for garnish)

2 pcs Lime wedges

2 cups steamed jasmine rice or lontong (compressed rice)

Method

Pork Satay and Marinade

Prepare and marinate pork

Place the cubed pork in a large bowl. Add light soy sauce, kecap manis, lime juice, brown sugar, minced garlic, chopped shallot, ground coriander, ground turmeric, white pepper, vegetable oil, and salt. Mix thoroughly so all cubes are evenly coated. Cover and refrigerate for at least 1 hour, preferably 3–4 hours for deeper flavor (up to overnight).

Assemble skewers

If using bamboo skewers, ensure they have soaked 30 minutes so they won't burn. Thread marinated pork onto skewers, leaving a little space between pieces for even cooking. Discard excess marinade or reserve a small spoonful for basting (heat it first).

Grill/ Cook satay

Preheat a grill or grill pan to medium-high (about 400°F/200°C). Oil the grates or pan lightly. Grill skewers 3–4 minutes per side (depending on thickness), turning once or twice, until exterior is nicely charred and internal temperature reaches 145°F (63°C). During the last 1–2 minutes, baste lightly with reserved marinade or a little kecap manis for a glossy finish. Remove from heat and let rest 3 minutes.

Peanut Sauce (Sambal Kacang)

Make the sauce

If using whole roasted peanuts, pulse in a food processor to a coarse paste (or use smooth peanut butter). In a small saucepan over medium heat, combine peanut paste, coconut milk, kecap manis, tamarind paste, brown sugar, minced garlic, and red chili. Stir continuously until it begins to simmer.

Lower heat and simmer gently 4–6 minutes, stirring, until sauce thickens slightly. If too thick, add water 1 tablespoon at a time to reach a spoonable consistency. Taste and adjust: more lime juice for acidity, more sugar for sweetness, or more chili for heat. Season with salt.

Remove from heat and let cool slightly; sauce will thicken as it cools. Transfer to a serving bowl.

Accompaniments and Serving

Arrange cucumber and sliced shallot in a small bowl or plate; sprinkle a pinch of salt and toss. Warm the steamed rice or prepare lontong if serving.

Place grilled sate babi on a platter, sprinkle with fried shallots, and serve with peanut sauce on the side, cucumber-shallot salad, lime wedges, and steamed rice. To eat, dip skewers into peanut sauce or spoon sauce over the meat. Enjoy hot.