Indonesian Pork Satés With Spicy Peanut Sauce Recipes

INDONESIAN PORK SATAY

Steps:

• In a food processor, process garlic, green onions, ginger, peanuts, lemon juice, honey, soy sauce, coriander, and red pepper flakes. Puree until almost smooth. Pour in broth and butter, and mix again.
• Place pork cubes in a large resealable plastic bag, and pour mixture over meat. Marinate in the refrigerator for 6 hours, or overnight.
• Preheat grill for medium heat. Remove pork cubes from bag, and thread onto skewers. In a small saucepan, boil the marinade for 5 minutes. Reserve a small amount of the marinade for basting, and set the remainder aside to serve as a dipping sauce.
• Lightly oil preheated grill. Grill for 10 to 15 minutes, or until well browned, turning and brushing frequently with cooked marinade. Serve with dipping sauce.

INDONESIAN PORK ROAST WITH PEANUT SAUCE

Steps:

• In a large bowl, stir together hot broth, sugar, soy sauce and rice wine or sherry.
• Stir till dissolved.
• Add pork and turn to coat (or put pork in a heavy-duty, plastic, food-grade bag and add marinade).
• Cover and refrigerate until the next day, turning several times.
• Lift meat from marinade and drain briefly, barbecue on a rack by indirect/medium-hot heat in a gas grill, or over a drip pan, indirect heat on a charcoal grill.
• Grill until a meat thermometer inserted in thickest part registers 170° (2-2 1/2 hours).
• To serve, let meat stand for 10 minutes.
• Meanwhile, prepare Peanut Sauce.
• Cut meat across the grain into thin slanting slices.
• Serve with sauce.
• Peanut Sauce: In a 2 Qt pan, combine water, peanut butter and garlic.
• Cook over medium-low heat, stirring, until mixture boils and thickens.
• Remove from heat and stir in brown sugar, lemon juice, soy sauce and crushed red pepper.
• Serve hot.
• If made ahead, cover and refrigerate for up to 2 days.
• To reheat, stir over low heat until hot, adding more water, if needed, to restore to original consistency.

THE BEST INDONESIAN PEANUT SAUCE

Steps:

• Heat Oil in saucepan over medium-low heat.
• Saute shallot in oil 2 minutes, or until beginning to soften.
• Add garlic and red pepper flakes, and saute 1 minute (until fragrant).
• Whisk in peanut butter, coconut milk, soy sauce, brown sugar, and 1/2 cup water until smooth and bring to a boil.
• Simmer about 5 minutes.
• stir in lime juice.
• This can be served hot or at room temperature.
• Enjoy!

SPICY PEANUT PORK

Steps:

• Sprinkle pork with salt and pepper. In a skillet, cook pork in oil until juices run clear. Remove and keep warm. In the same skillet, saute the peas, red pepper, onions, garlic and ginger for 2 minutes. Return pork to the pan., In a small bowl, combine the water, peanut butter, sugar, soy sauce and cayenne until smooth. Pour over pork mixture; bring to a boil. Reduce heat; simmer, uncovered, for 1 minute. Serve over rice if desired.

INDONESIAN PORK SATéS WITH SPICY PEANUT SAUCE

Steps:

• Pork Satés
• To make the satés, mix the garlic, ginger, oil, and ketjap manis in a medium bowl and add the pork cubes. Stir to coat with marinade; set aside. Meanwhile, make the sauce.
• To make satés, thread the pork (4-5 cubes per skewer) onto the soaked wooden skewers. Grill or broil for 2-3 minutes on each side. Serve with the warm peanut sauce and a garnish of sliced radishes or cilantro sprigs.
• Spicy Peanut Sauce
• Place the peanut butter, garlic, chile paste, and ketjap manis in a small pot and warm gently over low heat for about 4 minutes. Stir in the Chicken Stock or water slowly, adding a little at a time; the mixture will thicken after each addition as it warms. This sauce can be made ahead of time and kept warm or rewarmed. You will need to add more liquid when ready to serve, as the peanut butter will thicken while standing. The sauce should have a thick, creamy consistency but be loose enough to stir easily. The seasonings can be adjusted to your personal taste; we like it a little spicy.