Pork Satay with Peanut Sauce

The last 2 weeks have been incredibly wet. Rain every day, flash flood warnings every two, and thunderstorms every three. Taking pictures with natural light have been a true challenge and going to the garden has just been out of the question. But I really really wanted to make Satay for the Indonesian week of the Foodie’s Wanderlust Adventure. 

Finally we had a two day break from all the rain so I got the Pork marinating. Next day I ran to my neighbours to borrow their mini BBQ and took advantage of the few hours of sunny weather we had left. It started raining again that night. It was a close call, but it paid well with a wonderfully tasting Pork Satay with a delicious Peanut Sauce.

I’ve got to say, it is not the easiest of recipes. Not because it’s complicated, but because it involves many ingredients a more than a few steps. And that goes both for the Satay marinade and the Peanut Sauce as well. But for a person who loves cooking and has no problem spending a little extra time in the kitchen to create something tasty, that’s not a problem at all. 

Satay, Pork, Peanut Sauce, Indonesia

That said, this is the perfect dish to do ahead for a BBQ party. It’s beyond delicious, juicy, packed with flavor and a definitive crowd pleaser. For the Satay, you need to prepare a marinade and leave the pork (or chicken) resting on it overnight so that it soaks up the flavour. The Peanut Sauce I’d say is a MUST for this dish. 

You cannot do this Satay recipe and not make this wonderful Peanut Sauce. It’s like butter and bread, you gotta have them together. This one takes a few more steps than the marinade, but it’s definitely worth the time. This time I went for the easy route by using a blender instead of the old fashioned mortar and pestle just to save some time and effort. 

Satay, Pork, Peanut Sauce, Indonesia

Good thing I made plenty of it. My neighbors got a nice share of the Satay for lending me the BBQ. But next time I’ll double the amount. It’s a fantastic dish!

 

Pork Satay with Peanut Sauce
Serves 4
Scrumptious Indonesian Pork Satay with Peanut Sauce. Feeling like BBQ with these warming days? Then this is the perfect recipe for you.
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For the Satay
  1. About 10 bamboo skewers
  2. 1 1/2 lb pork meat, in chunks (or chicken thighs)
For the Marinade
  1. 2 inches galangal or ginger, peeled and roughly chopped
  2. 4 garlic cloves, peeled and crushed
  3. 3 shallots, peeled, thinly chopped
  4. 1 tsp paprika
  5. 1/2 tbsp coriander seeds
  6. 1/2 tbsp black peppercorns
  7. 2 tsp ground nutmeg
  8. 1 tsp ground cumin
  9. 1 tbsp peanut oil
  10. 1 tsp salt
  11. 2 tbsp soy sauce
  12. 1/4 cup sweet soy sauce
For the Peanut Sauce
  1. 1/4 cup peanut oil
  2. 5 shallots, peeled and roughly chopped
  3. 3 garlic cloves, peeled
  4. 3 red chillies, seeded and roughly chopped
  5. 2 inches fresh galangal or ginger
  6. 2 tbsp coriander seeds
  7. 2 cloves
  8. 5 cardamom pods
  9. 1/8 tsp fennel seeds
  10. 1 tsp black peppercorns
  11. 3/4 cup peanuts, hulled
  12. 2 oz palm sugar (or brown sugar)
  13. 1 1/2 tbsp tamarind paste
  14. 1 cup coconut milk
  15. 1/4 cup hot water
  16. 1/2 tsp ground nutmeg
  17. 1/2 tsp ground cinnamon
  18. 5 kaffir lime leaves
  19. 1 lemongrass stalk, white part only, crushed
  20. Salt to taste
Instructions
  1. Place the bamboo skewers in enough water to cover them. They'll float, that's ok. Place them on the fridge overnight. This will prevent them from burning on the BBQ.
  2. Place all the marinade ingredients in a ziploc bag along with the meat. Combine well and place on the fridge overnight to marinate.
  3. To make the Peanut Sauce, heat the peanut oil in a wok or saucepan over medium heat.
  4. Add the shallots, garlic cloves, chillies, galangal, coriander seeds, cloves, cardamom pods, fennel seeds and peanuts. Fry until the garlic gets golden brown, not burned.
  5. Place all ingredients on a blender along with the palm sugar, tamarind paste, coconut milk, hot water, nutmeg and cinnamon. Blend to form a paste. It's nice for there to be some grains of peanuts left for texture.
  6. Heat the reserved oil over medium low heat on the wok and carefully pour the paste on it. Reduce it, stirring occasionally with a rubber spatula until it gets a nice and thick consistency. At this point, season with salt.
  7. Take the pork out of the fridge and put three to four pieces of meat on the end of each skewer.
  8. Cook them on the BBQ or the grill as close to the fire as possible. You want some of the corners charred for a nice smoky flavor. Baste the meat half-way through with the marinating liquid, but make sure you cook it through. Pierce one of the meat pieces with a knife to make sure is completely cooked.
  9. Serve the Satay hot, with salad, steamed rice and the Peanut Sauce.
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