Name: Sweet Pork Sates
Yield: Serves 4 as an Appetizer, 2-3 as Main Course
Cuisine: Indonesia
Ingredients: 4 kaffir limes or key limes, or 2 Persian limes, cut into wedges; Mixed Vegetable Achar (optional); 1 cucumber, peeled and seeded (see box), then cut into ½-inch dice; 1 tablespoon ground dried galangal; ⅔ cup sweet soy sauce (ketjap manis), or ⅓ cup each regular soy sauce and molasses; 1 pound boneless pork loin or shoulder, with some fat, cut into ½-inch dice; 2 cloves garlic, minced; 2 shallots, thinly sliced

Preparation info

Serves
4
as an Appetizer

Difficulty
Easy

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

This may seem like a straightforward saté recipe, but it’s also a profound comment on religious tolerance in modern Indonesia. Like most of the Indonesian archipelago, Java is a Muslim island, yet here’s a pork kebab from a bustling hawkers’ center in the heart of Batavia (the port section of Jakarta). The explanation is simple: Batavia was Jakarta’s Chinatown (although the current Chinese community is a fraction of what it once was), and the Chinese love pork.

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