Satay Babi (satay with pork)
Temperatures are rising in Holland. It will be over 25 degrees celsius this weekend and for Dutch standards that is hot!. The perfect weather for a classic satay: Satay Babi! One of my favorite meat-on-a-stick recipes ;-). You can make this recipe with goat or mutton as well. In that ca, e it is called sate kambing. I choose shoulder chops today. It is great meat for satay because of the little bit of fat.
Everyone can make satay. The secret lies in the soy sauce. Buy great, sweet soy sauce. It will make all the difference. I use ABC soy sauce manis (sweet). It is the sweetest soy sauce I know. It works the best with pork.
Problems getting the right ingredients? You can order ABC ketjap on Amazon.
This amount is good for 2-3 people. Ready in 1,5 hours (marinating included).
Satay Babi #197 (satay pork) from Beb Vuyk’s Groot Indonesisch Kookboek, page 186.
1/2 kg pork (slightly fat)
juice 3 cloves of garlic
Cut off most of the fat on the edges. Cut the meat and the fat in to cubes of +/- 2 cm. Add a mixture of garlic juice, lemon juice, soy sauce, salt and pepper to the meat and marinate for +/- 1 hour.
Stick the meat on skewers with at least 2 pieces of fat to each skewer. Dry the meat with a kitchen towel and roast them over a slowcharcoal fire first and then over a bigger fire.
Occasionally coat your satay with the marinade. Serve with soy sauce or a peanut sauce or sweet and sour sauce.
It’s so incredibly easy to make satay. I got a grill for my birthday and I’m using it for my satay today. Sure it’s more tastier to cook your satay on charcoal, but it’s messy too on our tiny balcony. The electric grill works fine. But try your satay on charcoal sometimes, because it will add a lot to the taste.
You can marinade your satay for an hour or make your meat a day in advance. It will be so much better. Cut your meat into cubes everything – not too big- , add the soy sauce marinade, cover and pop it in the fridge overnight. Stick your meat on a stick just before you roast them.
The smell that floats up from this bowl of meat is fantastic. Beb only uses garlic and no onions in the marinade. That adds to the smell. It’s a delicious combination.
Beb describes that each skewer needs at least 2 pieces of fat. I haven’t cut the meat into pieces of fat and the rest. It depends on how your meat is. Mine was fatty, but not too much. When I cut my pork into dices in every dices some fat was shinging through. That works great. If your meat is fattier, Beb’s way is probaly better.
I put three pieces of meat on each pin. It is beautiful and you have some grip to hold on and bite the juicy meat off.
Sate babi does not need long. Your pork will be done in about 10 minutes on the grill. Test if the meat is done. Do not eat undercooked satay on a hot day….
Oh, and once on my plate, I pour over my satay babi a sauce of soy sauce, lemon juice and chili peppers. Enak sekali!
Beb Vuyk, best known for her Groot Indonesisch Kookboek (Great Indonesian Cook Book), was much more than a great cook. She belongs to the most important Dutch-Indonesian (Indo) writers and journalists of her time. Check this out.