Sateh Babi (Skewered Pork)
Here’s a great summer BBQ treat, Sateh Babi (Skewered Pork), from the original Bali Restaurant in Amsterdam that appears in A Treasury of Great Recipes.
This establishment was famed for bringing Indonesian cookery to the Netherlands, and this skewered pork recipe comes from that now-closed restaurant and makes excellent use of the Javanese soy sauce ketjap benteng (although ketjap manis is a fine substitute).
Best served with steamed rice and other rijsttafel (rice tables) dishes.
Cut pork into cubes
Marinate (several hours, or overnight)
Thread pork on sticks, brush with oil and broil for 20 minutes
How to make
Cut: the pork into small cubes.
Marinate the meat in: the Java soy sauce with salt, pepper, and sugar for several hours, or overnight. The longer the better.
When ready to cook, thread the meat on short sticks, using about 4 cubes on each stick. Brush with cooking oil and broil 2 1/2 inches from heat for 20 minutes, turning frequently and basting with cooking oil.
1 lb lean pork
1/3 cup Java soy sauce (ketjap benteng)
1 teaspoon salt
¼ teaspoon pepper
½ tablespoon sugar