INDONESIAN PORK SATéS WITH SPICY PEANUT SAUCE

Indonesian Pork Satés with Spicy Peanut Sauce image

Yield makes 4 servings

Number Of Ingredients 15

Pork Satés
2 garlic cloves, coarsely chopped
1 teaspoon minced fresh ginger
2 tablespoons salad oil, such as peanut or canola
4 tablespoons ketjap manis (Indonesian sweet soy sauce; see p. 14)
1 pound lean pork loin or trimmed pork butt, cut in 1/2-inch cubes
Spicy Peanut Sauce
12-16 wooden skewers, soaked in water (15 minutes)
Thinly sliced radishes or cilantro sprigs, for garnish
Spicy Peanut Sauce
1 cup peanut butter (we use smooth, but you can use crunchy if you like the texture)
1 garlic clove, minced
1 teaspoon sambal oelek (red chile paste)
4 tablespoons ketjap manis
1-2 cups Chicken Stock (p. 206) or water, as needed

Steps:

Pork Satés
To make the satés, mix the garlic, ginger, oil, and ketjap manis in a medium bowl and add the pork cubes. Stir to coat with marinade; set aside. Meanwhile, make the sauce.
To make satés, thread the pork (4-5 cubes per skewer) onto the soaked wooden skewers. Grill or broil for 2-3 minutes on each side. Serve with the warm peanut sauce and a garnish of sliced radishes or cilantro sprigs.
Spicy Peanut Sauce
Place the peanut butter, garlic, chile paste, and ketjap manis in a small pot and warm gently over low heat for about 4 minutes. Stir in the Chicken Stock or water slowly, adding a little at a time; the mixture will thicken after each addition as it warms. This sauce can be made ahead of time and kept warm or rewarmed. You will need to add more liquid when ready to serve, as the peanut butter will thicken while standing. The sauce should have a thick, creamy consistency but be loose enough to stir easily. The seasonings can be adjusted to your personal taste; we like it a little spicy.