Indonesian Pork Satay

Indonesian Pork Satay

52

"Serve with dipping sauce on the side. Chicken, beef, or lamb can also be used instead of pork."

Ingredients

6 h 40 m {{adjustedServings}} servings 683 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 683 kcal
  • 34%
  • Fat:
  • 49.7 g
  • 76%
  • Carbs:
  • 22.1g
  • 7%
  • Protein:
  • 41.6 g
  • 83%
  • Cholesterol:
  • 156 mg
  • 52%
  • Sodium:
  • 2332 mg
  • 93%

Based on a 2,000 calorie diet

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Directions

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  1. In a food processor, process garlic, green onions, ginger, peanuts, lemon juice, honey, soy sauce, coriander, and red pepper flakes. Puree until almost smooth. Pour in broth and butter, and mix again.
  2. Place pork cubes in a large resealable plastic bag, and pour mixture over meat. Marinate in the refrigerator for 6 hours, or overnight.
  3. Preheat grill for medium heat. Remove pork cubes from bag, and thread onto skewers. In a small saucepan, boil the marinade for 5 minutes. Reserve a small amount of the marinade for basting, and set the remainder aside to serve as a dipping sauce.
  4. Lightly oil preheated grill. Grill for 10 to 15 minutes, or until well browned, turning and brushing frequently with cooked marinade. Serve with dipping sauce.
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Reviews

52
  1. 60 Ratings

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I have never had anything but raves about this recipe. I have made it several times now. I usually make a whole recipe and freeze half for later use. The meat has a strong peanutty taste. ...

TOO SALTY! Rinse the peanuts 3 times if they are salted, then dry them with paper towels and dry roast them in a medium hot pan for 4 to 7 minutes, shaking the pan several times, until the nuts...

Fantastic! I thought this would steal the show in the dinner I prepared. I used strips and skewered these rather than cubes, but that won't change anything. Definately one for the archives!