📝 About This Recipe
Transport your senses to the bustling night markets of Bali with this authentic Sate Babi. These skewers feature tender morsels of pork shoulder marinated in a complex blend of aromatic galangal, lemongrass, and sweet soy sauce, then grilled to charred perfection. The magic lies in the balance of 'manis' (sweet) and 'pedas' (spicy), resulting in a caramelized glaze that is quintessentially Indonesian.
🥗 Ingredients
The Meat
- 2 lbs Pork shoulder or butt (cut into 3/4-inch cubes with some fat attached)
- 25-30 pieces Bamboo skewers (soaked in water for 30 minutes)
Aromatic Spice Paste (Bumbu)
- 6 Shallots (peeled and roughly chopped)
- 4 cloves Garlic (peeled)
- 2 teaspoons Coriander seeds (toasted and ground)
- 1 inch Galangal (peeled and sliced)
- 1/2 inch Turmeric (fresh or 1 tsp powder)
- 2 stalks Lemongrass (white parts only, finely sliced)
- 3 tablespoons Coconut sugar or Palm sugar (finely grated)
- 4 tablespoons Kecap Manis (Sweet Soy Sauce) (plus extra for basting)
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
For Serving & Garnish
- 1/4 cup Bawang Goreng (Fried Shallots) (for topping)
- 3-5 pieces Bird's eye chilies (sliced for extra heat)
- 2 Lime (cut into wedges)
👨🍳 Instructions
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1
Begin by preparing the pork. Cut the pork shoulder into uniform 3/4-inch cubes. Ensure you leave a bit of fat on each piece, as this renders during grilling to keep the meat moist.
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2
In a food processor or mortar and pestle, combine the shallots, garlic, coriander seeds, galangal, turmeric, and sliced lemongrass. Blend into a smooth, fragrant paste (Bumbu).
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3
Transfer the spice paste to a large mixing bowl. Stir in the Kecap Manis, grated palm sugar, vegetable oil, and salt until well combined.
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4
Add the pork cubes to the marinade. Use your hands to massage the marinade into the meat, ensuring every piece is thoroughly coated. Cover and refrigerate for at least 2 hours, though overnight is best for maximum flavor depth.
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5
While the meat marinates, soak your bamboo skewers in cold water. This prevents them from burning and snapping on the grill.
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6
Thread 3 to 4 pieces of pork onto each skewer. Don't pack them too tightly; a little space ensures the heat can circulate and cook the meat evenly.
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7
Prepare your grill. For the most authentic flavor, use a charcoal grill. If using gas, set it to medium-high heat. Lightly oil the grates to prevent sticking.
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8
In a small bowl, mix 2 tablespoons of Kecap Manis with 1 tablespoon of oil to create a basting glaze.
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9
Place the skewers on the grill. Cook for about 3-4 minutes per side. You are looking for a deep mahogany color and slightly charred edges.
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10
During the last 2 minutes of cooking, brush the pork generously with the basting glaze. This creates that signature sticky, caramelized exterior.
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11
Check for doneness by ensuring the pork is firm to the touch and the juices run clear. Remove from the grill and let them rest for 2 minutes.
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12
Arrange the skewers on a platter. Sprinkle generously with crispy fried shallots and serve immediately while hot.
💡 Chef's Tips
Use pork shoulder rather than loin; the higher fat content is essential for a juicy satay that doesn't dry out over coals. If you can't find fresh galangal, use ginger as a substitute, though the flavor will be slightly more pungent and less citrusy. Always soak your skewers for at least 30 minutes to prevent them from catching fire. Don't skip the Kecap Manis basting at the end—it’s the secret to that glossy, professional finish. If cooking indoors, a cast-iron grill pan works wonders to achieve those beautiful sear marks.
🍽️ Serving Suggestions
Serve with a side of 'Lontong' (compressed rice cakes) to soak up the juices. Pair with a fresh 'Acar Timun' (Indonesian cucumber pickles) to cut through the richness of the pork. Add a small bowl of Sambal Matah (raw Balinese shallot and lemongrass relish) for a spicy, citrusy kick. Enjoy with a cold Bintang beer or a tall glass of iced Jasmine tea. Offer extra Kecap Manis mixed with sliced bird's eye chilies on the side for dipping.