Pork saté

Saté Babi

Preparation info
  • to serve


    • Difficulty


Appears in

By Sri Owen

Published 1980

  • About

An important difference between this and other kinds of saté is that we do not usually eat pork with peanut sauce. We eat it by itself, or with Sambal Kecap.


  • ½ kg ( lb) fillet of pork
  • 1 tbs melted pork fat or b


Cut the pork into small thin squares and marinate for 2 hours. Push on to bamboo or metal skewers. Put these on a rack or in a roasting tin and cook in a preheated oven at 350°F (gas mark 4) for 30 minutes, turning them over several times.

Mix the fat (or butter) with the crush