Indonesian Pork Satay

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Indonesian Pork Satay to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Indonesian Pork Satay, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 cloves garlic
• 1/2 cup chopped green onions
• 1 tablespoon chopped fresh
• ginger root
• 1 cup roasted, salted Spanish
• peanuts
• 2 tablespoons lemon juice
• 2 tablespoons honey
• 1/2 cup soy sauce
• 2 teaspoons crushed coriander
• seed
• 1 teaspoon red pepper flakes
• 1/2 cup chicken broth
• 1/2 cup melted butter
• 1 1/2 pounds pork tenderloin, cut
• into 1 inch cubes
• skewers

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a food processor, process garlic, green onions, ginger, peanuts, lemon juice, honey, soy sauce, coriander, and red pepper flakes

Step 2: Technique & Execution

Puree until almost smooth

Step 3: Technique & Execution

Pour in broth and butter, and mix again

Step 4: Technique & Execution

Place pork cubes in a large resealable plastic bag, and pour mixture over meat

Step 5: Technique & Execution

Marinate in the refrigerator for 6 hours, or overnight

Step 6: Technique & Execution

Preheat grill for medium heat