Saté Pentul – Indonesian Minced Pork Saté

An Asian specuality found in “Robert Carrier’s Kitchen
Cook Book” published in 1980

Saté Pentul - Indonesian Minced Pork Saté

This recipe comes from Bali, though there are variations of it on nearby islands. On Lombok, for example, they make it with beef. The minced meatballs may split when you push them on to the bamboo skewers unless you take the precautions described below. You can prepare this saté and refrigerate it for up to 24 hours before cooking.

Serves 4

Ingredients
500 g / 1 lb boned leg or fillet of pork with a little fat, minced
3 garlic cloves, crushed
1 red chilli, crushed
2.5 ml /1/2 tsp powdered ginger
5 ml / 1 tsp coriander seeds, lightly roasted and crushed
5 ml /1 tsp brown sugar
10 ml /2 tsp soy sauce
15 ml /1 tbls water
30 ml /2 tbls grated fresh or dessicated coconut
1 medium-sized duck or large hen’s egg, beaten
salt
For the santé
60 g /2 1/2 oz desiccated coconut or
25 g /1 oz creamed coconut grated

Approach

[1] First make the santen. If you are using desiccated coconut, soak it in 60 ml /4 tbls hot water for 3 minutes, squeezing the coconut between the fingers. Strain the liquid through muslin inside a sieve into a bowl. Twist the muslin to extract all the liquid and discard the coconut. If you are using grated creamed coconut, add 90 ml /6 tbls hot water and stir to dissolve it.

[2] Mix the crushed garlic and chilli with the ginger, coriander, sugar, soy sauce and water. Stir 2.5 ml /1/2 tsp of this mixture into the santen. Keep the rest of the mixture in a cool place until the saté is ready to grill.

[3] When ready to grill, mix the remaining spice mixture with the meat and add the desiccated coconut, the egg and salt to taste. Shape the meat into small balls about the size of walnuts. Do not thread the balls on the skewers until the last possible moment.

[4] Heat the grill to medium. At the last moment, thread the meatballs on to the bamboo or metal skewers and place them under the grill. Cook for 4-5 minutes, turning them from time to time, until the meat is firm. Take the satés from the grill and brush them lightly with the spiced santen. Continue grilling and turning themeat until the balls are golden brown.

Single balls of this saté, served on wooden cocktail sticks, are delicious as appetizers to serve before a meal or with drinks.

Advertisements