Saté Pentul – Indonesian Minced Pork Saté / Indonesisk Saté av Malt Svinekjøtt

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

Saté Pentul – Indonesian Minced Pork Saté / Indonesisk Saté av Malt Svinekjøtt

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 in the recipe. You can prepare this saté and refrigerate it for up to 24 hours before cooking.

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