Pork Satay Balinese Style
Sate babi bumbu merah
An unmissable culinary specialty from Bali to try at home
Marinated meat threaded onto bamboo skewers and grilled over hot coals, with a sumptuous caramelized appearance; is definitely a perfect description of Sate Babi /pork satay in Bali.
Today I try to recreate this famous Balinese dish after tasting one of the best pork satay in Warung Putri.
Tip: if you want to get a lot of fat, use the neck or belly parts as it has a lot of fat content. Pour a little bit of oil on the skewers, mix it all around, and cook it slowly on the grill. After all sets, serve it with some sliced shallots, chilli, and a squeeze of kaffir lime.
- 1 cup pork neck, pork belly and pork belly fat, cubed
- 3 tablespoons palm sugar, grated
- 1 teaspoon salt
- 3 tablespoons bumbu merah (see sub recipe)
- ½ cup oil
- Bamboo skewers
- 1 tablespoon shallot, sliced (as desired)
- 1piece small red chilli, sliced (as desired)
- 1 piece kaffir lime, halved
- 3 pieces small red chilli
- 7 pieces big red chilli
- 2 bulbs garlic, peeled
- 2 pieces shallot
- 2 tablespoons coriander seeds
red bird eye chilli slices
kaffir lime halved
Step by Step Instructions
step 1 : bumbu merah
For the Bumbu Merah ingredients, pound or blend until almost fine.
step 2 : marinade
Grate the palm sugar, salt, bumbu merah and add in cubed pork meat and pork fat on a plate and mix all together. Marinate for 5 hours in the fridge.
step 3 : skewing
After that, take out the marinated pork from the fridge, drizzle with some oil and mix well. Take one piece of pork and another piece of fat and skew onto the bamboo skewer. * Repeat the process 4 (four) times per skewer until all marinated pork finish.
step 4 : grilling
Get your barbeque/charcoal grill hot, then place the pork satay neatly on top of the hot embers, turn it frequently until the satay is cooked and slightly charred on the edge.
step 5 : serving
Take off the heat. Serve with shallot slices, red bird eye chilli slices and kaffir lime on the side.