clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pork Sate (Best of Bridge)

  • Author: Meagan


Another great recipe from the Best of Bridge – this is adapted from the Enjoy! book, and the meat can be skewered, or cut a bit bigger and barbecued on it’s own.



Pork Sate

2 pork tenderlons (usually about 2 lbs.) cut into similar sized 1-inch chunks

1/2 c. canola oil (or butter)

2 T. lemon juice AND lemon zest from 1 large lemon

1 t. tabasco AND 1/4 c. grated onion

2 T. brown sugar AND 2 t. coriander

1 t. cumin AND 1/2 t. ground ginger

4 cloves of garlic, finely minced

1 c. Conimex, Ketjap Bentang Manis (Sweet Indonesian Soy Sauce)


Lay the pork pieces in a large, shallow dish (9 x 13).  Put the rest of the ingredients into a medium pot, bring to a boil and simmer for 5 minutes.  Pour the mixture over the meat, cover it and let it marinate overnight, or at least 8 hours.  Make sure you try to turn the pork at least a couple of times while it’s marinating.

When you’re ready to cook it, heat up the barbecue, remove the meat from the marinade (reserving it!) and put 5 or 6 pieces on each skewer (if you’re using them, we rarely do).

Grill the pork for about 15 minutes, watching the pieces or skewers carefully and turning them regularly and reheat the marinade, making sure to simmer it for a few minutes.

Pour the sauce over the meat and serve with rice and a bunch of vegetables or a salad.  Everyone I’ve made this for wants the recipe.

  • Category: BBQ, Marinade, Pork


From Meagan's Kitchen

Leave a Reply

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.