Entree: Indonesia – Papua – Sate Babi Papua (Grilled marinated pork skewers from Papua with a sweet-spicy coconut-soy glaze)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 2 hrs

Total 2 hrs 30 min

Ingredients

- 1.5 lb (680 g) pork shoulder, cut into 1-inch (2.5 cm) cubes
- 12 bamboo skewers, soaked in water 30 minutes
- 6 tbsp (90 ml) kecap manis (sweet soy sauce)
- 1/2 cup (120 ml) canned coconut milk
- 2 tbsp (30 ml) vegetable oil
- 3 cloves (approx. 9 g) garlic, minced
- 2 small shallots, finely chopped
- 1 tsp (5 g) ground turmeric or 1 tbsp (6 g) fresh grated turmeric
- 1 tsp (2 g) ground coriander
- 2 tbsp (30 ml) lime juice
- 2 tbsp (30 g) palm sugar or packed brown sugar
- 1/2 tsp (3 g) kosher salt
- 1/4 tsp (1 g) freshly ground black pepper
- 1 small red chili, thinly sliced, for garnish (optional)
- 1/2 cup (120 g) cucumber, thinly sliced for pickles
- 2 tbsp (30 ml) rice vinegar (for pickles)
- 1 tbsp (15 ml) water (for pickles)
- 1 tsp (5 g) salt (for pickles)
- 1/4 cup (60 ml) sambal or simple fresh chili relish (store-bought or homemade)

Instructions

1. Combine kecap manis, coconut milk, vegetable oil, garlic, shallots, turmeric, ground coriander, lime juice, palm sugar, salt, and pepper in a bowl to make the marinade; whisk until sugar dissolves.
2. Add pork cubes to the marinade, toss to coat, cover, and refrigerate at least 2 hours or up to overnight for best flavor.
3. Meanwhile make quick pickles: mix cucumber, rice vinegar, water, and 1 tsp salt in a small bowl; let sit while meat marinates.
4. Thread marinated pork onto soaked bamboo skewers, leaving a little space between pieces.
5. Preheat grill or grill pan to medium-high. Oil grates lightly. Grill skewers 3–4 minutes per side, basting with reserved marinade or additional kecap manis until pork is cooked through and slightly charred.
6. Transfer to a platter, garnish with sliced red chili if using, serve hot with cucumber pickles and sambal on the side.