Javanese Pork Satay Recipe - Cooking Index
1 1/2 lbs | 681g / 24oz | Pork loin; boneless |
1 tablespoon | 15ml | Brown sugar |
1/2 cup | 31g / 1.1oz | Onion; minced |
1 tablespoon | 15ml | Vegetable oil |
2 tablespoons | 30ml | Peanut butter |
1 | Garlic clove; minced | |
2 tablespoons | 30ml | Lemon juice |
1/8 teaspoon | 0.6ml | Hot pepper sauce |
2 tablespoons | 30ml | Soy sauce |
Rice; cooked - hot | ||
Raita | ||
3 | Cucumbers, peeled - seeded, (medium) thinly sliced | |
1/2 teaspoon | 2.5ml | Black pepper |
1/4 teaspoon | 1.3ml | Cumin |
1 tablespoon | 15ml | Onion; minced |
2 tablespoons | 30ml | Cilantro; chopped |
2 cups | 474ml | Plain yogurt |
Make raita by combining ingredients. Cover and chill for 2-24 hours to combine flavors.
Cut pork into 1/2" cubes; place in shallow dish. In blender or food processor combine remaining ingredients except rice and raita. Blend until smooth. Pour over pork.
Cover and marinate in refrigerator 10 minutes. Thread pork on skewers (if using bamboo skewers, soak in water 1 hour to prevent burning).
Grill or broil 10-12 minutes, turning occasionally, until done. Serve with hot cooked rice and raita, if desired.
Source:
Larry A. Willrath
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