Ingredients
skewers
- 750 gram pork belly
- 3 shallots
- 4 clove garlic
- 1 red chili pepper
- 1 piece fresh ginger (approx. 5 cm)
- 1 tbsp tamarind paste
- 4 tbsp soy sauce
- 2 tbsp palm sugar
- salt
Equipment
- Skewers (when using wooden, soak them in water first)
INSTRUCTIONS (how to make this recipe):
- Put the shallots, garlic, chili peppers, and ginger in a food processor. Blend them into a smooth paste, then add the tamarind, soy sauce, palm sugar, and salt. Mix everything together well.
- Cut the pork belly into cubes of approximately 2 x 2 cm / 0.8 x 0.8 inches. Add the marinade, mix well, and refrigerate (covered) for at least 1 hour.
- Once the pork belly has marinated, fire up the BBQ. BBQ enthusiasts usually opt for a combination of direct and indirect heat, with a temperature of around 175°C/347°F.
- Meanwhile, remove the pork belly from the marinade and thread the meat cubes onto skewers.
- Is the BBQ up to temperature? First place the pork belly skewers on the indirect side of the grill and close the BBQ with the lid. Cook the satay for 15 minutes.
- After 15 minutes, move the pork belly skewers to the direct heat and grill them for 2 to 3 minutes per side, for a total of 8 to 12 minutes over the hot coals. Keep a close eye on them: the fat in the meat may cause flare-ups.
- Remove the pork belly satay from the BBQ once it is nicely grilled on all sides. Serve immediately and enjoy your meal!
Nutrition information per portion
Calories: 414kcal | Carbohydrates: 6g | Proteins: 8g | Fats: 40g | Saturated fats: 15g
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