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What You Need:
(To Make: about two dozen sate)
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1 fresh hot chili, about 4 inches, washed, stemmed, seeded and coarsely chopped
1 small onion, peeled and coarsely chopped
2 teaspoons scraped, finely grated fresh ginger root
2 tablespoons strained fresh lime juice
2 tablespoons salt
2 tablespoons water
2 pounds boneless pork butt, trimmed of excess fat, sliced 1 inch thick and cut into ¼-inch squares
2 tablespoons vegetable oil
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Translate this recipe:
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| How To Cook: |
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1. Combine the chili, onion, ginger, lime juice, salt and water in the jar of an electric blender and blend at high speed for 20 or 30 seconds. Turn off the machine and scrape down the sides of the jar with a rubber spatula, then blend again until the mixture is smooth.
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2. Pour the entire contents of the jar into a deep bowl, add the pork and turn it about with a spoon until it is evenly coated. Marinate the pork for at least 1 hour at room temperature or 2 hours in the refrigerator, turning it occasionally.
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3. Light a layer of coals in a charcoal broiler or hibachi and let them burn until a white ash appears on the surface, or preheat the broiler of the stove to its highest point.
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4. Remove the pork from the marinade and thread it tightly, 4 or 5 pieces at a time, on small skewers-preferably the Oriental wooden skewers-about 6 inches long. Protect the exposed ends of wooden skewers by wrap-ping them with foil.
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5. With a pastry brush, spread the oil evenly over the pork. Broil about 2 inches from the heat, turning the skewers occasionally, for 8 to 10 minutes, or until the pork is crisp and brown and no trace of pink shows when a piece is pierced with the point of a small knife.
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6. Serve at once, directly from the skewers. Sate manado is traditionally served as a snack, and also makes a good first course.
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