Satay Pentul

Recipe Ingredients

1 lb	454g / 16oz	Fatty pork - minced
1 teaspoon	5ml	Salt
2 tablespoons	30ml	Lime juice
		Spice Mixture
1 teaspoon	5ml	Coriander seeds - roasted, up to 2
2 tablespoons	30ml	Desiccated coconut - roasted (optional)
1 teaspoon	5ml	Sambal ulek - up to 2
2		Shallots - very finely chopped
2		Garlic - very finely chopped
1 teaspoon	5ml	Ginger - finely chopped
1 teaspoon	5ml	Soft brown sugar
1 teaspoon	5ml	Light soy sauce
6 tablespoons	90ml	Thick coconut milk

Recipe Instructions

In a bowl, rub the salt and lime juice into the minced pork. Keep aside.

Put the roasted coriander seeds and coconut into a mortar and crush with a pestle. Mix these with the other spice mixture ingredients for the paste, then mix them well into the meat.

Knead it for a while with your hand, then divide the meat and shape it into small balls the size of a walnut. Put four meatballs onto a bamboo or metal skewer just before you are ready to grill. You can prepare this mixture up to 24 hours before but don=t mold it or put onto skewers until the last possible moment (balls can tend to split and fall off).

Grill or broil slowly, turning carefully from time to time. After 4 to 5 minutes when satays should be half cooked and firm, brush the balls with some oil, and continue cooking for 2 to 3 minutes longer.

Serve hot.

Source:
David Rosengarten

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