Indonesian Pork Sate
|Lean boneless pork||1⁄2 Pound|
|Roasted salted peanuts||1 Cup (16 tbs)|
|Chopped green onions||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), chopped|
|Coriander seeds||1 Teaspoon|
|Crumbled dried red peppers||1⁄2 Teaspoon|
|Chicken broth/Chicken bouillon||1⁄2 Cup (8 tbs)|
|Butter||1⁄4 Cup (4 tbs), melted|
Trim and discard fat from pork.
Cut pork into 1-inch cubes.
Thread 3 or 4 pork cubes on each of twenty to twenty-five 6-inch bamboo skewers.
Layer skewered meat in an 8-inch square baking dish; set aside.
In blender, combine peanuts, onions, lemon juice, honey, soy sauce, garlic, coriander seeds and red peppers.
Process until almost smooth.
Add broth or bouillon and butter.
Process 3 to 4 seconds to blend.
Pour over skewered pork cubes.
Marinate 6 hours or overnight in refrigerator.
Drain; reserve marinade.
Preheat broiler or barbecue grill, if necessary.
Place oven rack 5 to 8 inches from heating element.
Place a wire rack in a broiler pan or on barbecue grill.
Arrange marinated meat on rack.
Broil until browned and crisp, about 5 minutes.
Turn and brush with marinade; broil until browned on all sides, 4 to 5 minutes.
Arrange on a large platter; serve hot.