Pork Satay Recipe
Ingredients
| Pork loin - 1 pound, boneless | ||
| Scallions | 4 | |
| Ginger | 1 Tablespoon, peeled | |
| Garlic | 2 Teaspoon, minced | |
| Indonesian Soy Sauce - 1/2 cup | ||
| Lime | 1 | |
| Cumin | 1/2 Teaspoon | |
| Saus Kacang or peanut sauce - as required, for dipping | ||
Directions
GETTING READY
1) Dice the pork into 3/4-inch pieces.
2) In a mixing bowl, mix together rest of the ingredients except the saus kacang.
3) Mix in pork, tossing it well and keep it aside, covered at room temperature for 2 hours.
4) In the meantime, cover 24 thin bamboo skewers, 3 to 4 inches long, with water for 1 hour.
5) Preheat the broiler.
MAKING
6) On each skewer, fasten 3 pieces of marinated pork, allowing a small space between the pieces.
7) Arrange the skewers on a broiling pan and broil for about 3 minutes per side, keeping the meat 4 inches away from the heat source, basting and turning once, until the pork pieces are just browned and cooked well.
SERVING
8) Serve the meat hot or warm with a bowl of saus kacang (peanut sauce) for dipping.
1) Dice the pork into 3/4-inch pieces.
2) In a mixing bowl, mix together rest of the ingredients except the saus kacang.
3) Mix in pork, tossing it well and keep it aside, covered at room temperature for 2 hours.
4) In the meantime, cover 24 thin bamboo skewers, 3 to 4 inches long, with water for 1 hour.
5) Preheat the broiler.
MAKING
6) On each skewer, fasten 3 pieces of marinated pork, allowing a small space between the pieces.
7) Arrange the skewers on a broiling pan and broil for about 3 minutes per side, keeping the meat 4 inches away from the heat source, basting and turning once, until the pork pieces are just browned and cooked well.
SERVING
8) Serve the meat hot or warm with a bowl of saus kacang (peanut sauce) for dipping.
Chef
