Saturday, February 19, 2011

Recipes Revisited:Sati Babi or It's Been Pork Month At Our House

Normally these days I make pork recipes with boneless pork chops I buy at Wegmans. They are individually vacuum sealed in a package of 6--great for keeping in my freezer and just removing as much as is needed in a recipe.

But for SC's birthday we had lumpia and  pancit. And since SC's boyfriend was coming we made a double recipe of the pancit. That meant a lot of pork. And Wegmans had pork roasts at half the price per pound of the chops.

So we had the lumpia and pancit, We had the cassoulet  from my previous post. And tonight, the last of the pork is going into a recipe from my sister-in-law.

Sati babi is undoubtedly derived from the Indonesian satay.  It's grilled meat, usually pork and usually grilled on skewers. Tonight I made it on our spiffy new Cuisinart Griddler Gourmet though, which is far, far better than the Foreman grill I used to use.

I made the marinade this morning before I went to work. After I left the Man cubed the pork and put it in the marinade.

The girls and the Man ate this with rice. But I am  instead  eating this like a favorite dish I get in a Vietnamese restaurant, along with a salad of chopped lettuce and cucumber and with a tangy vinegar/sugar dressing.

No matter how you eat this, though, it's delicious.

SATI BABI (Indonesian Grilled Pork)

 The Meat: 2-3 pounds BONELESS pork (or chicken), cut into 2 inch cubes
 

The Marinade: (If you want sauce for meat, make some extra marinade and set it aside)
1 c oil  (NOT olive)
1/2 c soy sauce (the less salty type if possible)
8 T lemon juice,or a combination of lemon and lime juice.
(If you're using fresh lemons/limes, you need 2)
1 c sliced onion 

2 T brown sugar
4T ground coriander 

1 Tground cumin 
1/4 t ground ginger
 1/4 t black pepper
Combine the marinade ingredients in a large container with a lid, or a gallon zipper lock bag. Add the cubed meat, making sure the meat is totally immersed in the marinade.
(I push out as much of the air as I can, fold over the bag, and then secure it with a rubber band)
Refrigerate the meat (if you're using a bag, put it in a second bag or container to prevent spills) and let it marinate for at least 2 and up to 24 hours.
Cooking:
Preheat your broiler--if it has a hi/lo setting put it on hi.
If you are using skewers place 5-10 bamboo skewers into water and soak for 15-20 minutes.
Line a sheet pan with foil and place a broiler rack or grill type rack on top

Get the meat and drain it of the marinade. Thread the cubes onto the skewers and place them on the rack, or just place the meat cubes on the rack
Broil the meat about 4 inches away from the heat source.
Check the meat and turn it after  5 minutes. Total cooking time can be up to 30 minutes for 2 inch cubes.
Cooking time will be different for unskewered pieces.
(Tonight on the electric grill  it took 15 minutes total)
Serve with rice. Have lemon or lime juice--fresh slices or bottled juice to add to taste.

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