Dip marinated pork into satay sauce thats sweet with sugar, tangy with tamarind and rich in peanuts.
The ingredient of Sate babi (Pork satay)
- 45g (1/4 cup, lightly packed) brown sugar
- 60ml (1/4 cup) water
- 2 tablespoons tamarind puree
- 2 tablespoons light soy sauce
- 1 teaspoon ground cumin
- 800g pork fillet, cut into 2cm pieces
- Light olive oil spray
- 125g roasted peanuts
- 2 teaspoons peanut oil
- 1 small brown onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 lemon grass stem, pale section only, finely chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 125ml (1/2 cup) water
- 1 teaspoon dark soy sauce
- 2 teaspoons tamarind puree
- 2 teaspoons brown sugar
- 60ml (1/4 cup) water, extra
The instruction how to make Sate babi (Pork satay)
- Combine sugar, water, tamarind, light soy sauce, cumin and pork in a glass or ceramic bowl. Cover with plastic wrap and place in the fridge for 4 hours to marinate.
- To make the sate sauce, process the peanuts in a food processor until finely chopped. Heat oil in a saucepan over medium heat. Cook the onion, stirring, for 3 minutes or until golden. Add garlic and lemon grass. Cook for 1 minute or until aromatic. Stir in the peanut, cumin and coriander. Add water and dark soy sauce. Simmer, stirring often, for 15 minutes or until thick. Stir in tamarind and sugar.
- Thread pork onto skewers. Preheat a barbecue grill or chargrill on medium-high. Spray the pork with oil. Cook, turning, for 5 minutes or until golden and cooked through.
- Stir the sate sauce over medium heat until heated through. Stir in the extra water. Serve with the skewers.
Nutritions of Sate babi (Pork satay)fatContent: 245.931 calories
saturatedFatContent: 11 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 10 grams carbohydrates
fibreContent: 8 grams sugar
cholesterolContent: 27 grams protein
sodiumContent: 95 milligrams cholesterol