Indonesian Pork Sates with Spicy Peanut Sauce

Name: Indonesian Pork Sates with Spicy Peanut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 garlic cloves, coarsely chopped; 1 teaspoon minced fresh ginger; 2 tablespoons salad oil, such as peanut or canola; 4 tablespoons ketjap manis (Indonesian sweet soy sauce; see p. 14); 1 pound lean pork loin or trimmed pork butt, cut in 1/2-inch cubes; Spicy Peanut Sauce; 1216 wooden skewers, soaked in water (15 minutes); Thinly sliced radishes or cilantro sprigs, for garnish; 1 cup peanut butter (we use smooth, but you can use crunchy if you like the texture); 1 garlic clove, minced; 1 teaspoon sambal oelek (red chile paste); 4 tablespoons ketjap manis; ½ cups Chicken Stock (p. 206) or water, as needed

Servings: persons

2 garlic cloves, coarsely chopped
1 teaspoon minced fresh ginger
2 tablespoons salad oil, such as peanut or canola
4 tablespoons ketjap manis (Indonesian sweet soy sauce; see p. 14)
1 pound lean pork loin or trimmed pork butt, cut in 1/2-inch cubes
Spicy Peanut Sauce
1216 wooden skewers, soaked in water (15 minutes)
Thinly sliced radishes or cilantro sprigs, for garnish
1 cup peanut butter (we use smooth, but you can use crunchy if you like the texture)
1 garlic clove, minced
1 teaspoon sambal oelek (red chile paste)
4 tablespoons ketjap manis
½ cups Chicken Stock (p. 206) or water, as needed

1
To make the sates, mix the garlic, ginger, oil, and ketjap manis in a medium bowl and add the pork cubes.
2
Stir to coat with marinade; set aside.
3
Meanwhile, make the sauce.
4
To make sates, thread the pork (45 cubes per skewer) onto the soaked wooden skewers.
5
Grill or broil for 23 minutes on each side.
6
Serve with the warm peanut sauce and a garnish of sliced radishes or cilantro sprigs.
7
Place the peanut butter, garlic, chile paste, and ketjap manis in a small pot and warm gently over low heat for about 4 minutes.
8
Stir in the Chicken Stock or water slowly, adding a little at a time; the mixture will thicken after each addition as it warms.
9
This sauce can be made ahead of time and kept warm or rewarmed.
10
You will need to add more liquid when ready to serve, as the peanut butter will thicken while standing.
11
The sauce should have a thick, creamy consistency but be loose enough to stir easily.
12
The seasonings can be adjusted to your personal taste; we like it a little spicy.

832

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 garlic cloves, coarsely chopped, 1 teaspoon minced fresh ginger, 2 tablespoons salad oil, such as peanut or canola, 4 tablespoons ketjap manis (Indonesian sweet soy sauce; see p. 14), and more.

Yes, Indonesian Pork Sates with Spicy Peanut Sauce falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!