Satay came to Thailand via Indonesia, and although Thai satay sauce is always made with peanut butter and coconut milk, Indonesian satay doesn’t always include coconut. This one is in the Indonesian style. It is made with pork, but you could just as easily use chicken or beef. Just make sure there is a generous amount of meat on the skewer so that it doesn’t dry out before it browns.

Prep: 10 minutes
(plus 5 minutes for sauce)
Marinate: 1 hour
(soaking the skewers: 30 minutes)
Grill: About 6 minutes.

– 12 long bamboo skewers
– 12 small pieces aluminum foil
– Long-handled tongs or grill mitts
– Long-handled basting brush.

– The pineapple juice used to marinate the pork adds flavor, but it also helps to tenderize the meat due to a protein-cleaving enzyme in pineapple (brome-lain). You can substitute papaya juice, which will give you a different flavor but a similar tenderizing effect, since papaya has its own protein-digesting enzyme (papain).

Gas: Direct heat, medium-high (425° to 450°F)
Clean, oiled grate
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

1 pound center-cut pork loin
½ cup pineapple juice
2 cloves garlic, minced
¼ teaspoon kosher salt, or more to taste
¼ teaspoon ground black pepper
1 to 2 tablespoons canola oil for coating pork
12/3 cups Indonesian Peanut Sauce. Oil for coating grill grate.

1. Put the bamboo skewers in a roasting pan and add enough water to cover.
2. Cut the pork loin in half lengthwise. Cut into ¼-inch-thick slices (about 24 slices) and place in a bowl. Season with the pineapple juice, garlic, salt, and pepper, and coat with the 1 to 2 tablespoons oil. Refrigerate for 1 hour.
3. Heat the grill as directed.
4. Arrange 2 pork slices on each skewer, threading the skewer through the length of each slice 2 to 3 times to secure it as flat as possible. Wrap a piece of foil around the exposed end of each skewer.
5. Reserve 1 cup of the peanut sauce for serving.
6. Brush the grill grate and coat it with oil. Put the prepared skewers on the grill and cook until the pork is browned on all sides and firm to the touch, about 6 minutes. After the first 2 minutes of cooking, turn and brush with a thin layer of sauce every 1 to 2 minutes.
7. Serve 3 skewers per person, with the reserved sauce on the side.


This entry was posted on Tuesday, September 13th, 2011 at 8:03 am and is filed under Burgers And Other Quick Meals BBQ And Grilling Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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