Ingredients

  • Serves 4 people
  • 750g pork belly, roughly chopped (keep the fat on)

    For the marinade:

    100ml kecap manis (Indonesian sweet soy sauce)

    1 tbsp soy sauce

    1 tsp cumin powder

    1 tsp chili powder

    1 tbsp palm sugar  

    1 lime, juiced

    1 tsp lime zest 

    For the glaze:

    2 tbsp kecap manis

    1 tbsp fish sauce

    1 tbsp soy sauce 

    1 tbsp palm sugar  

    1 lime, juiced

    1 tsp lime zest 

    For the pickle 

    4 baby Tokyo turnips, cut into wedges (ideally stem and leaves still attached)

    100g caster sugar

    100g rice vinegar

    200ml water

    For the peanut sauce:

    2 tbsp peanut butter

    4 tbsp coconut milk

    1 tsp cumin

    1 tsp turmeric

    For garnishing:

    1 bunch mint

    1 bunch coriander 

Diana Chan's Sate Babi
Recipe Courtesy of
Asian Food Network

Diana Chan's Sate Babi

{{totalReview}}
Sate Babi is a grilled meat skewer dish commonly found in Indonesian restaurants and street stalls. While pork is used in this recipe, other meats like chicken and beef can also be used to make different variations of the dish. Marinated with kecap manis, the pork is grilled to perfection over charcoal for that subtle hint of smokiness. Enjoy these meaty delights with peanut sauce and pickled turnips for a satisfying meal.
  • Hard
  • 20 min
  • 20 min
  • 15 min
  • 5 steps
  • 25 Ingredients
  • Hard
  • 5 steps
  • 25 Ingredients
  • 20 min
  • 20 min
  • 15 min

Instructions

  1. Marinate the pork

    • Add the pork and all the ingredients for the marinade into a blender. Blitz for a few minutes to mince the pork and to ensure all the ingredients have combined well with the minced pork.
    • Remove the minced pork and place in a bowl. Cover and allow to marinate in the fridge overnight.


  2. Make the glaze

    • Combine all the ingredients for the glaze in a pan. 
    • Heat this up and allow it to reduce by half. 


  3. Prepare the pickle

    • In a pan, bring the sugar, vinegar and water to a boil. 
    • Once boiled, add the turnips. 
    • Leave the turnips to infuse for at least an hour, off the heat.


  4. Cook the peanut sauce

    • Toast the oil, cumin and turmeric for a minute or so, until fragrant. 
    • Add the peanut butter and coconut milk.
    • Stir until everything combines and the sauce thickens slightly. 


  5. Prepare the pork skewers and grill the pork

    • Spoon 3-4 tablespoons of the pork mixture into the palm of your hand. 
    • Roll it into a cylindrical shape. 
    • Press this onto a metal skewer. Keep the meat fairly long and thin on the skewer- this will help to speed up the cooking time. 
    • Grill the pork skewer over charcoal for the best results, brushing with the glaze whilst it cooks. It will take 4-5 minutes to cook.
    • Turn the skewer halfway through the cooking time to ensure the pork is cooked through. 


Plate and Serve!

Garnish with mint and coriander. Serve the pork with the turnips and peanut sauce on the side.

Plate and Serve!
Discover food-spirational recipes with our new explore feed!
Check it out

Reviews

Overall Rating

    Show more reviews
    icon
    Ingredients
    icon
    Share
    Ingredients
    • Serves 4 people
    • 750g pork belly, roughly chopped (keep the fat on)

      For the marinade:

      100ml kecap manis (Indonesian sweet soy sauce)

      1 tbsp soy sauce

      1 tsp cumin powder

      1 tsp chili powder

      1 tbsp palm sugar  

      1 lime, juiced

      1 tsp lime zest 

      For the glaze:

      2 tbsp kecap manis

      1 tbsp fish sauce

      1 tbsp soy sauce 

      1 tbsp palm sugar  

      1 lime, juiced

      1 tsp lime zest 

      For the pickle 

      4 baby Tokyo turnips, cut into wedges (ideally stem and leaves still attached)

      100g caster sugar

      100g rice vinegar

      200ml water

      For the peanut sauce:

      2 tbsp peanut butter

      4 tbsp coconut milk

      1 tsp cumin

      1 tsp turmeric

      For garnishing:

      1 bunch mint

      1 bunch coriander 

    Nutrition
    Close

    We use cookies to enhance your experience, for analytics and to show you offers tailored to your interests on our site and third party sites. For more information, please refer to our Cookie Policy.

    By clicking "Accept", you agree to our use of cookies and similar technologies.