Grilled Pork Satay with Peanut Sauce

Ingredients

• 500g (1.1 lb) pork tenderloin, thinly sliced 500g (1.1 lb) pork tenderloin, thinly sliced
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 2 tablespoons kecap manis (Indonesian sweet soy sauce) 2 tablespoons kecap manis (Indonesian sweet soy sauce)
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Wooden skewers, soaked in water for 30 minutes Wooden skewers, soaked in water for 30 minutes
• For the peanut sauce: For the peanut sauce:
• 150g (1 cup) roasted peanuts, unsalted 150g (1 cup) roasted peanuts, unsalted
• 200ml (3/4 cup) coconut milk 200ml (3/4 cup) coconut milk
• 2 tablespoons kecap manis (Indonesian sweet soy sauce) 2 tablespoons kecap manis (Indonesian sweet soy sauce)
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 1 tablespoon palm sugar or brown sugar 1 tablespoon palm sugar or brown sugar
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon chili powder (adjust to taste) 1 teaspoon chili powder (adjust to taste)
• Salt to taste Salt to taste
• For the cucumber and onion relish: For the cucumber and onion relish:
• 1 cucumber, thinly sliced 1 cucumber, thinly sliced
• 1 small red onion, thinly sliced 1 small red onion, thinly sliced
• 2 tablespoons rice vinegar 2 tablespoons rice vinegar
• 1 tablespoon sugar 1 tablespoon sugar
• 1/2 teaspoon salt 1/2 teaspoon salt

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 20g (Saturated Fat: 6g)
• Carbohydrates: 12g (Sugar: 6g)
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine soy sauce, kecap manis, minced garlic, ground coriander, ground cumin, turmeric powder, and vegetable oil. Mix well.
2. 2.
   Add the sliced pork to the marinade and toss until well coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
3. 3.
   In the meantime, prepare the peanut sauce. In a blender or food processor, grind the roasted peanuts until they form a coarse powder.
4. 4.
   In a saucepan, combine the ground peanuts, coconut milk, kecap manis, tamarind paste, palm sugar, ground coriander, ground cumin, chili powder, and salt. Cook over low heat, stirring occasionally, until the sauce thickens. Remove from heat and set aside.
5. 5.
   Preheat the grill or grill pan over medium-high heat.
6. 6.
   Thread the marinated pork slices onto the soaked wooden skewers.
7. 7.
   Grill the pork skewers for about 2-3 minutes on each side, or until cooked through and slightly charred.
8. 8.
   Remove the pork skewers from the grill and let them rest for a few minutes.
9. 9.
   Serve the Grilled Pork Satay with the peanut sauce and cucumber and onion relish on the side.

Treat your ingredients with care...

• Pork tenderloin — To ensure tender and juicy pork, slice the tenderloin thinly against the grain.
• Kecap manis — If you can't find kecap manis, you can substitute it with a mixture of soy sauce and brown sugar.
• Tamarind paste — If tamarind paste is not available, you can use lime juice as a substitute.
• Roasted peanuts — For a richer flavor, use unsalted roasted peanuts. If using salted peanuts, adjust the salt in the peanut sauce accordingly.
• Wooden skewers — Soak the wooden skewers in water before using to prevent them from burning during grilling.

Tips & Tricks

• For extra flavor, baste the pork skewers with the marinade while grilling.
• If using a grill pan, make sure it is well-heated before adding the skewers to achieve a nice sear.
• Adjust the spiciness of the peanut sauce by adding more or less chili powder according to your preference.
• Serve the Grilled Pork Satay with steamed rice and a side of Indonesian pickles for a complete meal.
• Leftover peanut sauce can be stored in the refrigerator for up to a week and used as a dipping sauce for other dishes.

Serving advice

Serve the Grilled Pork Satay as an appetizer or as a main course. Arrange the skewers on a platter, drizzle the peanut sauce over the pork, and garnish with chopped peanuts and fresh cilantro. Serve with steamed rice and the cucumber and onion relish on the side.

Presentation advice

For an appealing presentation, place the skewers on a bed of banana leaves or lettuce leaves. Decorate the platter with lime wedges and sprinkle some chopped peanuts and cilantro over the dish. Serve the peanut sauce in a separate bowl for dipping or drizzle it over the skewers.