Sat babi
6 Servings
Ingredients
| Quantity | Measure | Ingredient |
|---|---|---|
| 2 | pounds | Pork loin |
| 1 | each | Thai chile |
| 4 | eaches | Garlic clove |
| 2 | eaches | Onion, med |
| 2 | tablespoons | Ketjap manis |
| 2 | tablespoons | Oil; divided -----bomboe sasate-------- |
| 1 | teaspoon | Cumin |
| 1 | teaspoon | Cilantro |
| ½ | teaspoon | Galangal |
| ½ | teaspoon | Turmeric |
Directions
Fat grams per serving: Approx. Cook Time: 9:00 Cut pork loin into 1" cubes. Grind together cumin, cilantro, galangal, and turmeric. Grind together Thai chile, garlic and onion in a food processor. Add the bomboe sasate mixture and marinate meat cubes in this an hour or more (overnight preferable). Fry half the meat in a little oil, adding a tablespoon of ketjap manis, until cooked. Remove to a bowl and cook the remaining meat. Allow the meat to cool.Thread on bamboo skewers. At this point, they can be frozen for later use. Grill over charcoal or bake in a 350 F oven until heated through. Use the pan drippings/cooked marinade in the saus ka‡ang.