Indonesian Pork Satay (Sate Babi)

Juicy, flavourful pork skewers marinated with coriander, cumin, palm sugar and tamarind, and then grilled to perfection. Great as an entree or appetiser, and extremely delicious when served alongside a tangy cucumber and carrot pickle for a fresh pop of flavour. It doesn’t get easier or more delicious than this grilled pork satay! 

Sate Babi Recipe

These Indonesian Pork Satays are succulent, delicious and completely irresistible!!! I think this was one of the first few dishes that my boyfriend’s mum made for me and whether I’m staying for her food or the boy, who knows? I kid of course. What an amazing cook she is, I could only try and replicate what she was capable of! She very kindly shared this recipe with me and today, I’m sharing it with all of you. 

Satay (or Sate) basically means meat-on-a-stick. There are many variations of this dish but for this version, the marinade is only made up of 5 ingredients – ground coriander, cumin, palm (or brown) sugar, tamarind and salt. For how simple it is, it is truly divine. You could skewer them, or not (I normally don’t because I CBA), but there’s something so intoxicating about cooking them over a charcoal grill. The aroma… oh my god. Unfortunately I don’t have the luxury of owning a charcoal grill in my tiny UK apartment but a trick I found to mimic that same smokiness is to go over the cooked skewers with a blow torch. 

Sate Babi Recipe

Now, whether to make cucumber and carrot pickle or not is entirely your prerogative but it is strongly encouraged. This kind of simple, quick pickled vegetable can last in the fridge for up to a month so you can make whatever size batch you like. Just a word of advice when pickling – do not use a metal containers/bowl as the vinegar is corrosive, a glass or ceramic one is preferred. 

Enjoy ☺

Sate Babi Recipe

Indonesian Pork Satay (Sate Babi)

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Juicy, flavourful pork skewers marinated with coriander, cumin, palm sugar and tamarind, and then grilled to perfection. Great as an entree or appetiser, and extremely delicious when served alongside a tangy cucumber and carrot pickle for a fresh pop of flavour. It doesn’t get easier or more delicious than this grilled pork satay!

Ingredients

  • Vegetable oil
  • Parsley, chopped (for garnish)
  • Lime (for garnish)

  • Sate Babi
  • 500g pork tenderloin, cubed
  • 1 tablespoon ground coriander
  • 1/4 teaspoon ground cumin
  • 1 tablespoon palm sugar (or brown sugar)
  • 2 tablespoons tamarind paste
  • 1 teaspoon salt

  • Cucumber & Carrot Pickle
  • 1/2 cucumber, peeled and cut into thin strips
  • 1 small carrot, peeled and cut into thin strips
  • 30ml rice wine vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon red pepper flakes (optional)

Instructions

1

In a bowl, add in the cubed pork, ground coriander, cumin, sugar, tamarind paste and mix until well combined. Leave in the fridge to marinate for at least two hours or ideally, overnight.

2

In another bowl (do not use a metal bowl), stir together the vinegar, red pepper flakes and sugar until the sugar has dissolved. Add in sliced cucumber and carrot, mix, and let sit for an hour. Use immediately or refrigerate for up to a month.

3

Skewer the pork with bamboo or metal skewers.

4

Heat a grill (or grill pan) over medium heat, brush some oil on the meat, and cook the pork satay until fully cooked. Transfer to your serving plate when ready.

5

Drain the pickled vegetables from the pickling liquid and serve alongside the cooked pork satay.

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