Satay, satay, sateh or satai. However you write it, it remains the classic of Indonesian cuisine. Are you planning a barbecue? Then this is your recipe! Although it is also delicious next to a bami goreng with peanut sauce. Satay has different versions: satay ayam (chicken), satay sapi (beef), satay kambing (goat) and… satay babi (pork). This recipe is made with cubes of marinated pork tenderloin threaded onto wooden skewers. If you let the meat marinate overnight, they will be the most delicious. But if you have less time, one to four hours is also fine.
Preparation time: 15 minutes
Marinating time: 1 to 4 hours
Step 1. Make the marinade
Grate the ginger and finely chop the garlic.
Mix the ginger and garlic together with the soy sauce, sambal, sugar, ketoembar, salt and white pepper.
Step 2. Make the Satay Babi and let it soak
Cut the pork tenderloin into small cubes of 2 to 3 cm.
Mix the pork tenderloin with the marinade and let it marinate in the refrigerator for at least 1 to 4 hours (or overnight!).
Step 3. Thread the satay onto skewers
Remove the marinated meat from the refrigerator and thread it onto skewers. Four pieces of pork tenderloin per skewer are more than enough (in Indonesia the satays are not too big).
Then fry the satays in a little bit of oil in a frying pan, barbecue or grill. When the satay has a nice color and the outer layer is caramelized, they are ready.
Salamat makan! ('Enjoy your meal!')
Rychell has both Indonesian and Antillean roots. These food cultures are more similar than you might initially think. Rychell tells you more about it.
2 pieces of pork tenderloin (approx. 550 grams)
2 cm fresh ginger
2 cloves of garlic
4 tbsp soy sauce
1 tbsp brown sugar
1.5 tbsp sambal oelek
1 tsp ketoembar (ground coriander)
0.5 tsp white pepper
Salt to taste
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