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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.

Sateh Babi (Skewered Pork)


  • Cut pork into cubes

  • Marinate (several hours, or overnight)

  • Thread pork on sticks, brush with oil and broil for 20 minutes

  • Serve

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
Cooking oil

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