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Verna Gao's sate babi manis (Indonesian pork skewers)

• Verna Gao

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Serves 4

Easy

Prep: 10 mins

Cook: 12 mins

plus marinating

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Want to make authentic sate babi? Content creator and recipe developer Verna Gao (aka @vernahungrybanana) shares her recipe for Indonesian pork skewers with a sweet, sticky glaze. Try her recipe below, then learn more about Indonesian food and cooking. Read more about Verna Gao's food travel series.

"No need to fly all the way to Indonesia to enjoy these sweet, sticky, smoky sate babi manis made with juicy pork shoulder. Sates are one of my favourite street foods to try in Indonesia but if you're not going there anytime soon, these should help in the meantime!"

Verna Gao's sate babi manis (Indonesian pork skewers) recipe

Ingredients

• 700g pork shoulder

  cut into bitesize chunks

• steamed rice, sambal and sliced cucumber

  to serve

MARINADE

• 1 small shallot

• 4 garlic cloves

• 2 tbsp soy sauce

• 2 tbsp kecap manis

• 2 tbsp brown sugar

• 1 tbsp ground coriander

• ½ tsp turmeric

• ½ tsp chilli powder

• ½ tsp ground cumin

• ½ tsp bicarbonate of soda

• 1 tbsp avocado oil

• 1 lime wedge

  juiced, plus extra to serve

GLAZE

• 2 tbsp soy sauce
• 1 tbsp honey
• pinch of chilli flakes (optional)

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Method

• step 1

  Blend the shallot and garlic into a paste, then mix with the other marinade ingredients and ½ tsp salt in a large bowl. Add the pork, cover and marinate for at least 3 hrs in the fridge, or ideally overnight. The bicarbonate of soda will gently tenderise the pork so it stays incredibly juicy once grilled.

• step 2

  Thread the chunks of pork onto metal skewers or wooden skewers that have been soaked in water for 30 mins. Cook them over a hot barbecue or under a grill on high for 10-12 mins, turning regularly. Meanwhile, mix the glaze ingredients together in a small bowl and brush the pork with the glaze liberally in the final few minutes cooking until beautifully sticky and caramelised. Alternatively, cook in the air fryer at 190C for 10-12 mins until cooked through. Serve with the rice, sambal and sliced cucumber, if you like, with a wedge of lime for squeezing over.

Authors

Verna Gao

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