Satay is a popular dish all over southeast Asia. People prepare it differently, depending on the region. The best definition of satay is probably: “seasoned, skewered and grilled meat, served with a sauce”. The Indonesian version of pork satay, is sate babi. That is also the dish, I based this recipe on.
In the past, Indonesia was a Dutch colony. While today this is of course no longer the case, the Dutch still love Indonesian food. This love has resulted in a lot of Indo-Dutch dishes. Satay with peanut sauce is possibly the most common of these. You can buy this dish just about everywhere. The quality however, tends to vary a lot. Especially the store-bought versions can be very disappointing. So why not make your own?
For making pork satay, I tend to use pork shoulder. Pork shoulder has a lot of fat. Perhaps not great for the health-conscious, but great for grilling. Because the fat will stop your satay from becoming too dry.
Satay is always served with a sauce. This doesn’t necessarily have to be a peanut sauce, but it is by far the most common choice. This is why peanut sauce sometimes goes by the name of satay sauce.
The main ingredient of the peanut sauce is peanut butter. Not all peanut butter is created equally however. Cheap peanut butters often contain extra sugar, salt and oil. So when you choose peanut butter, go for the one with the highest percentage of peanuts. After all, you’re making peanut sauce. Not sugar-salt-palm oil sauce. I made this recipe with a number of different brands of peanut butter. The brand that only contained peanuts, definitely gave me the best results.
Another important part of this recipe is shrimp paste or trassi. This is an Asian ingredient, that has a salty shrimp taste. You might think this is a strange ingredient to add to a peanut sauce. However, because you only add a little bit, it just adds depth to the flavour. It’s the kind of ingredient that you don’t really notice, until that one time you forget to add it.
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- 500 g pork shoulder or another fatty cut of pork
- 3 cloves garlic
- 1 tbsp lemon juice
- 1 tbsp sweet soy sauce
- 8 satay skewers
- 1 small onion about 100 g
- 2 cloves garlic
- 1 red chilli
- 100 g peanut butter
- 1 tsp lemon juice
- 1 tbsp sweet soy sauce
- 1 tbsp vinegar
- 1/2 tsp trassi shrimp paste
- 1 tbsp cooking oil
- water
Ingredients
Satay
Peanut Sauce
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- Make the marinade by pressing the garlic and mixing it with lemon juice and sweet soy sauce.
- Cut the meat into 2.5 cm (1 inch) cubes and stir the cubes through the marinade. Allow to marinate in the refrigerator for about an hour.
- If you're using wooden satay sticks, set them in water to soak for a while. This will keep them from burning, which is especially important when you prepare your satay on the barbecue.
- Skewer the meat onto the satay sticks, distributing the meat evenly over the eight sticks. It's a good idea to position the meat on the end of the stick, leaving the lower half as a handle for turning.
- Before you start grilling the satays, prepare the peanut sauce.
- Finely chop the onion, garlic and chili. Cook them in the oil, together with the trassi. Cook until golden.
- Transfer the onion mixture to a blending jug. Add the rest of the ingredients and blend. Either with a blender or hand-blender.
- At this point the sauce will be more like a puree. While blending, add some water (tablespoon-per-tablespoon) until the sauce has the consistency you want. Set the sauce aside for now.
- Now start grilling the satay. Cooking them over charcoal is the traditional (and probably best) way. If the weather doesn't allow you to barbecue them though, cook them on a grill. (With the dutch weather being the way it is, this is the method I usually end up using.)
- While cooking, make sure to occasionally brush some of the left-over marinade over the satays. This will keep the meat nice and moist.
- Cook for 5-7 minutes on each side or until the meat is cooked through.
- Serve the satay with the peanut sauce, some white rice and a fresh cucumber salad.
