Indonesian Pork Satay

Recipe View Prepare the Marinade: In a food processor, combine garlic, green onions, ginger, peanuts, lemon juice, honey, soy sauce, coriander, and red pepper flakes. Process until the mixture is almost smooth. (5 minutes)

Recipe View Emulsify: Pour in chicken broth and melted butter, then pulse again until well combined. (2 minutes)

Recipe View Marinate the Pork: Place the pork cubes in a large resealable plastic bag or non-reactive container. Pour the marinade over the meat, ensuring each piece is well coated. Marinate in the refrigerator for at least 6 hours, or preferably overnight, to allow the flavors to fully penetrate. (6-12 hours)

Recipe View Prepare the Grill: Preheat your grill to medium heat. Lightly oil the grates to prevent sticking. (5 minutes)

Recipe View Skewer the Pork: Remove the pork cubes from the marinade and thread them onto the prepared skewers. (10 minutes)

Recipe View Boil the Marinade: In a small saucepan, bring the remaining marinade to a boil and cook for 5 minutes to ensure it is safe to consume. Reserve a small amount for basting and set the remainder aside to serve as a dipping sauce. (10 minutes)

Recipe View Grill the Satays: Grill the skewers for 10-15 minutes, or until the pork is cooked through and nicely browned, turning frequently and brushing with the reserved cooked marinade. The internal temperature of the pork should reach 145°F (63°C). (15 minutes)

Recipe View Serve: Serve the grilled pork satays immediately with the reserved dipping sauce on the side. Garnish with chopped green onions and a sprinkle of crushed peanuts for an extra touch of flavor and texture.