Ingredients with Measurements:
- 1 lb pork tenderloin, cut into thin strips
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tbsp vegetable oil
- 2 tbsp lime juice
- 2 cloves garlic, minced
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper
- 8-10 bamboo skewers, soaked in water for 30 minutes
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, whisk together soy sauce, brown sugar, vegetable oil, lime juice, garlic, coriander, cumin, turmeric, and cayenne pepper.
2. Add pork strips to the marinade and toss to coat. Cover and refrigerate for at least 2 hours or overnight.
3. Preheat grill or grill pan to medium-high heat.
4. Thread pork strips onto soaked bamboo skewers.
5. Grill skewers for 3-4 minutes per side, or until fully cooked.
6. Serve hot with peanut sauce and cucumber salad.
Time:
Preparation time: 10 minutes
Marinating time: 2 hours or overnight
Cooking time: 8-10 minutes
Temperature:
Grill or grill pan: Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 10g
Protein: 25g
Carbohydrates: 14g
Sodium: 700mg
Substitutions for ingredients:
- Pork tenderloin can be substituted with chicken or beef.
- Soy sauce can be substituted with tamari or coconut aminos.
- Brown sugar can be substituted with honey or maple syrup.
- Vegetable oil can be substituted with peanut oil or coconut oil.
- Lime juice can be substituted with lemon juice or rice vinegar.
- Ground coriander can be substituted with ground ginger or allspice.
- Ground cumin can be substituted with ground cinnamon or nutmeg.
- Turmeric can be substituted with curry powder.
- Cayenne pepper can be substituted with red pepper flakes or paprika.
Variations:
- Add chopped peanuts or sesame seeds to the peanut sauce for extra crunch.
- Serve with steamed rice or noodles for a complete meal.
- Add sliced bell peppers or onions to the skewers for extra flavor and color.
Tips and tricks:
- Soak bamboo skewers in water for at least 30 minutes before grilling to prevent them from burning.
- Make sure to fully cook the pork to an internal temperature of 145°F to ensure food safety.
- Use a meat thermometer to check the internal temperature of the pork.
- Use a grill brush to clean the grill grates before and after grilling.
Storage instructions:
Leftover grilled sate babi can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover grilled sate babi in the microwave or oven until heated through.
Presentation ideas:
Arrange grilled sate babi skewers on a platter and garnish with chopped cilantro and lime wedges.
Garnishes:
Chopped cilantro and lime wedges.
Pairings:
Serve with peanut sauce and cucumber salad.
Suggested side dishes:
Steamed rice or noodles.
Troubleshooting advice:
- If the pork is sticking to the grill, brush the grill grates with oil before grilling.
- If the pork is dry, marinate it for longer or add more oil to the marinade.
Food safety advice:
- Make sure to fully cook the pork to an internal temperature of 145°F to ensure food safety.
- Wash hands and surfaces thoroughly before and after handling raw meat.
Food history:
Sate babi is a popular Indonesian street food that is typically made with skewered pork that is marinated in a flavorful spice blend and grilled over charcoal.
Flavor profiles:
Savory, sweet, tangy, and spicy.
Serving suggestions:
Serve grilled sate babi as an appetizer or main dish with peanut sauce and cucumber salad.
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Region: Indonesian