Pork Tenderloin Satay (4 servings)
Pork Tenderloin Satay (4 servings)
Ingrediënten
- 500g pork tenderloin, cut into evenly sized cubes about 2 cm
- Wooden skewers
- 3 tbsp ketjap manis (preferably a thick, sweet ketjap like ABC)
- 1 cm fresh ginger, grated
- 1 stalk lemongrass, only the soft white part, very finely chopped
- 1 tsp cumin (ketoembar)
- A pinch of salt
Bereidingswijze
Cutting and pounding: making the paste (boemboe).
Finely chop the shallots and garlic, or pound them together with the finely chopped lemongrass, grated ginger, and cumin in a mortar until you have a smooth paste (boemboe).
Marinating the meat: at least 2 to 4 hours.
Toss the pork cubes in a bowl with the boemboe, the ketjap manis and the sunflower oil. Cover the bowl and refrigerate so the flavors penetrate the meat.
Soaking and threading: 30 minutes beforehand.
Soak the wooden satay skewers in cold water for at least half an hour (this prevents them from burning on the BBQ). Remove the meat from the fridge half an hour before grilling to come to room temperature. Thread about 4–5 cubes of pork onto each skewer.
On the barbecue: grill for 4 to 6 minutes.
Prepare a barbecue with a clean, hot (cast-iron) grate over direct heat (about 200°C). Grill the satay skewers for around 4–6 minutes until browned all over, turning them regularly.
Important BBQ tip for pork tenderloin: don’t leave the satay on the barbecue too long. Pork tenderloin is at its best and juiciest when the center is still slightly pink. Finishing touch: remove the satay from the barbecue and let them rest for 2 minutes under a loose sheet of aluminum foil before serving with warm peanut sauce and fresh atjar ketimun.
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