Sate Babi

Sate Babi Recipe - Indonesian Pork Skewers with Peanut Sauce

Region / culture: Indonesia | Preparation time: 30 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Sate Babi, also known as pork satay, is a popular Indonesian dish that consists of marinated and skewered pork that is grilled to perfection. This dish is typically served with a side of peanut sauce and is perfect for a summer barbecue or a casual dinner party.

History

Sate Babi has its origins in Indonesia, where it is a popular street food dish. The dish is believed to have been influenced by Chinese and Indian cuisine, as Indonesia has a rich history of trade with these countries. Over time, Sate Babi has become a beloved dish in Indonesian cuisine and is enjoyed by people all over the world.

Ingredients

1.5 lb (680 g) pork tenderloins
1 small onion, grated
1 – 2 cloves of garlic, crushed
0.5 cup of ketjap manis, sweet soy sauce
salt
white pepper
2 tsp of ground coriander
2 tsp of ground cumin
0.5 tbsp of lemon juice
1 – 2 tsp of sambal oelek or chili paste (optional)

How to prepare

Cut the pork into cubes.
Prepare a marinade using the remaining ingredients.
Add the pork to the marinade and let it marinate for at least 30 minutes.
Thread the pork onto metal or bamboo skewers. If using bamboo skewers, soak them in water for 30 minutes beforehand and reserve the marinade.
Grill the skewers under a grill, in a grill pan, or preferably on a barbecue until cooked, usually for about ten minutes or less.
Baste the skewers with the remaining marinade while cooking.

Variations

Substitute pork tenderloin with chicken or beef for a different flavor.
Add pineapple chunks to the skewers for a sweet and tangy twist.

Cooking Tips & Tricks

Make sure to marinate the pork for at least 30 minutes to allow the flavors to fully develop.

- Soak bamboo skewers in water before threading the pork to prevent them from burning on the grill.

- Baste the skewers with the remaining marinade while cooking to keep the pork moist and flavorful.

Serving Suggestions

Serve Sate Babi with a side of peanut sauce, steamed rice, and a fresh cucumber salad for a complete meal.

Cooking Techniques

Grill the skewers over medium-high heat for about 10 minutes, turning occasionally, until the pork is cooked through and slightly charred.

Ingredient Substitutions

Use tamari or coconut aminos as a soy sauce alternative.

- Substitute ground ginger for ground coriander if needed.

Make Ahead Tips

Marinate the pork in advance and store it in the refrigerator for up to 24 hours before grilling.

Presentation Ideas

Serve Sate Babi on a platter with the skewers arranged neatly and garnished with fresh cilantro and sliced red chilies for a pop of color.

Pairing Recommendations

Pair Sate Babi with a cold beer or a glass of chilled white wine for a refreshing and satisfying meal.

Storage and Reheating Instructions

Store any leftover Sate Babi in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the grill until heated through.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 10g per serving

Fats

Total Fat: 12g per serving

Saturated Fat: 4g per serving

Proteins

Protein: 25g per serving

Vitamins and minerals

Iron: 2mg per serving

Vitamin C: 5mg per serving

Alergens

Contains soy and peanuts

Summary

Sate Babi is a high-protein dish that is relatively low in carbohydrates and calories. It is a good source of iron and vitamin C, but may not be suitable for those with soy or peanut allergies.

Summary

Sate Babi is a delicious and flavorful Indonesian dish that is perfect for a casual meal or a summer barbecue. With a few simple ingredients and some basic cooking techniques, you can create a dish that is sure to impress your family and friends. Enjoy!

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was many years ago, during my travels through Indonesia, when I stumbled upon a small, bustling market in the heart of Jakarta. The air was filled with the tantalizing aroma of grilled meat and spices, and I knew I had to investigate further.

As I wandered through the rows of stalls, I came across a friendly elderly woman who was grilling skewers of marinated pork over an open flame. The smell was intoxicating, and I couldn't resist approaching her to ask about the dish she was preparing. She smiled warmly and told me that it was Sate Babi, a traditional Indonesian dish that she had been making for her family for generations.

Intrigued by her generosity, I asked if she would be willing to share her recipe with me. She hesitated for a moment, as if considering my request, before nodding and inviting me to sit with her as she explained the ingredients and method of preparation. I listened intently, taking notes and asking questions as she revealed the secrets of her delicious Sate Babi.

The key, she told me, was in the marinade. A mixture of soy sauce, garlic, ginger, brown sugar, and a blend of aromatic spices that she had inherited from her own grandmother. She stressed the importance of allowing the meat to marinate for at least a few hours, if not overnight, to ensure that the flavors penetrated deeply into the pork.

After marinating the meat, she explained, it was skewered onto bamboo sticks and grilled over a hot flame until caramelized and charred on the edges. The heat of the fire would infuse the pork with a smoky flavor that was essential to the dish. She also shared her recipe for the accompanying peanut sauce, a rich and creamy blend of roasted peanuts, coconut milk, chili, and tamarind that added a depth of flavor to the sate.

As I sat with her, absorbing every detail of the recipe, I felt a sense of gratitude for the opportunity to learn from someone who had such a deep connection to the traditions of her culture. I realized that food was not just sustenance, but a way to preserve and pass down the stories and memories of generations past.

When I returned home from my travels, I couldn't wait to recreate the Sate Babi that I had learned to make in that bustling market in Jakarta. I carefully followed the recipe, marinating the pork, skewering it onto sticks, and grilling it over an open flame until it was charred and succulent. The smell that filled my kitchen brought me right back to that moment with the kind woman who had shared her recipe with me.

As I sat down to enjoy the meal with my family, I watched their faces light up with delight as they tasted the Sate Babi for the first time. The flavors were bold and complex, the meat tender and juicy, and the peanut sauce added a creamy, spicy kick that complemented the pork perfectly.

Since that day, Sate Babi has become a beloved dish in our household, a staple at family gatherings and special occasions. I've shared the recipe with friends and neighbors, passing on the tradition that was gifted to me by that kind woman in Jakarta so many years ago.

Every time I make Sate Babi, I am reminded of the power of food to connect us to our roots, to our history, and to each other. And I am grateful for the opportunity to carry on the legacy of this dish, honoring the memory of the woman who taught me how to make it with love and generosity.