Indonesian Pork Saté with Spicy Peanut Sauce Recipe

Indonesian Pork Saté with Spicy Peanut Sauce Recipe
Staff Writer
The essential cold summer soup from Spain, gazpacho is made with fresh tomatoes, peppers, and country bread soaked in olive oil.

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

 Gazpacho is a Spanish classic, best made when juicy tomatoes are in season.

Strangely enough, my family's favorite holiday food is Indonesian Pork Satés with Spicy Peanut Sauce.  We lived in the Netherlands right before we moved to New Orleans (my dad was a naval officer) and my mom learned how to make a lot of wonderful Indonesian dishes.  This was always the most popular one and she still has to make it for us for every family gathering.

Ingredients

For the satés:

  • 2 cloves garlic, coarsely chopped
  • 1 teaspoon minced ginger
  • 2 tablespoons salad oil, peanut or canola
  • 4 tablespoons soy sauce, preferably ketjap manis 
  • 1 pound lean pork (loin or trimmed butt), cut in 1/2-inch cubes

For spicy peanut sauce:

  • 1 cup peanut butter (we use smooth but you can use crunchy if you like the texture)
  • 1 clove garlic, minced
  • 1 teaspoon sambal oelek (red chile paste)
  • 4 tablespoons soy sauce, preferably ketjap manis
  • 1-2 cups chicken stock or water, as needed
  • Radishes or cilantro springs, thinly sliced, garnish (optional)

Tools:

  • 12-15 wooden skewers

Directions

For the satés:

Soak 12-15 wooden skewers in water. Mix the garlic, ginger, oil, and soy sauce in a medium bowl and add pork cubes. Stir to coat with marinade; set aside. (Meanwhile, you can make the spicy peanut sauce.)

Skewer the pork (about 4-5 cubes per skewer) on the soaked wooden skewers.  Grill or broil for 2-3 minutes on each side and serve with the warm peanut sauce and a garnish of shaved radishes and cilantro sprigs.

For the peanut sauce:

Place the peanut butter, garlic, chile paste, and soy sauce in a small pot and warm gently over low heat for about 4 minutes. Stir in the chicken stock or water slowly, adding a little at a time, as the mixture will thicken after each addition as it warms.

Note: This sauce can be made ahead of time and kept warm, or rewarmed. You will need to add more liquid when ready to serve, as the peanut butter will thicken while standing. The sauce should have a thick, creamy consistency, but be loose enough to stir easily. The seasonings can be adjusted to your personal taste; we like it a little spicy.

Pork Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Pork Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.

Pork Wine Pairing

Tempranillo, dolcetto, gewürztraminer, or muscat with roast pork; carmènere with  pork sausage; sangiovese, pinotage, or richer sauvignon blancs for stir-fried or braised pork dishes or pork in various sauces; syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, nero d'avola, or primitivo with barbecued spareribs or pulled pork, or with cochinito en pibil and other Mexican-spiced pork dishes.