This is what we call a sweet sate and the chili paste that I add does not really belong in this recipe. Here it usually served with a ketjap peanut sauce and prawn crackers, it can be an appetizer, snack or a side dish when part of an Indonesian rijsttafel. If you cannot get the sweet soy sauce, use regular and add some brown sugar. Marinating time is not included.
- 1½ lbs pork tenderloins
- 1 small onion, grated
- 1 – 2 cloves garlic, crushed
- ½ cup ketjap manis, sweet soy sauce
- white pepper
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- ½ tablespoon lemon juice
- 1 – 2 teaspoons sambal oelek or chili paste (optional)
- Cut the pork up, into cubes.
- Make a marinade from the remaining ingredients.
- Add the meat and leave to marinate for 30 minutes minimum.
- Skewer the meat onto metal or bamboo/wooden skewers, if you use the wooden soak for half an hour in water, keep the marinade.
- Roast them under a grill, in a grill pan or best of all on the barbeque until done, usually about ten minutes or shorter.
- Baste with the remaining marinade during cooking.