Pork saté

Name: Pork saté (Saté Babi)
Yield: to serve four
Cuisine: Indonesian
Ingredients: ½ tsp white pepper; 1 clove garlic, crushed; ½ kg (1¼ lb) fillet of pork; 1 tbs melted pork fat or butter; 2 tsp dark soya sauce; 1 tbs clear honey; 1 tsp ground ginger; 1 tsp ‘five spices’; 2 cloves garlic, crushed; 2 tsp lemon juice; 2 tbs clear soya sauce

Saté Babi

Preparation info

to serve
four

Difficulty
Easy

Appears in

Indonesian Food and Cookery

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.

Ingredients

½ kg (1¼ lb) fillet of pork
1 tbs melted pork fat or b

Method

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