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Indonesian Pork Sate
Nb persons: 8
Yield:
Preparation time:
Total time:
Source: Elle Viviano
| 1½ pounds | pork tenderloin, (or chicken, beef, lamb) |
| 1 cup | roasted salted Spanish peanuts |
| ½ cup | green onions, chopped |
| 2 tablespoons | lemon juice |
| 2 tablespoons | honey |
| ½ cup | soy sauce |
| 2 cloves | garlic, chopped |
| 2 teaspoons | crushed coriander seeds |
| 1 teaspoon | crumbled dried red peppers |
| 1 tablespoon | fresh ginger, chopped |
| ½ cup | chicken broth |
| ¼ cup | butter, melted |
Cut pork (or chicken, beef, lamb) into 1- to 2-inch cubes. In blender or processor chop garlic, onions, and ginger. Add peanuts, lemon juice, honey, soy sauce, coriander, and red pepper. Process until almost smooth. Add broth and butter, and process again. Pour over meat. Marinate 6 hours or overnight in refrigerator. Drain, but reserve marinade. Grill or broil on one side, on skewers if desired. Turn and brush with marinade. Grill or broil until brown on all sides (about 7-8 minutes). Can arrange on a rack to cook.
Serve on toothpicks with hot marinade.
Serves 8-10. As an appetizer, serves 25.
This comes to us from Ellie Viviano.
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