Yield: 6 Servings
|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--------|
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 kaang.