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Indonesian Pork Satay

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  • Cut: Roasts
  • Prep Time (Minutes): 30
  • Cook Time (Minutes): 4 hrs
  • Number of Servings: 10

Ingredients

1 pork shoulder blade roast, boneless, about 1 lb / 0.5 kg, cut into ¾-inch / 1.875 cm cubes
2 Tbsp / 30 mL peanut butter
½ cup / 125 mL minced yellow onion
1 clove garlic, minced
2 Tbsp / 30 mL EACH lemon juice and soy sauce
1 Tbsp / 15 mL brown sugar
1 Tbsp / 15 mL canola oil
Dash hot pepper sauce

Directions

  1. Place pork cubes into a resealable plastic bag.
  2. In small bowl, combine remaining ingredients until well-blended; pour over cubes. Seal bag and marinate in refrigerator for 1 hour, turning occasionally.
  3. Remove pork from marinade; discard marinade. Pat pork with paper towels to remove excess marinade.
  4. Thread pork loosely onto bamboo* or metal skewers; set aside.
  5. Preheat barbecue on high; reduce heat to medium. Grill skewers 10-12 minutes, turning occasionally.

*Soak bamboo or wooden skewers in water for 30 minutes prior to placing food on skewers to minimize burning.

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