Javanese Pork Sate

Indonesian satay is built around two things: a deeply flavored marinade and intense direct heat. Cube the pork loin small so every face catches the fire and the marinade penetrates fast.

Blend the marinade into a smooth paste with peanut butter, minced onion, garlic, lemon juice, soy sauce, brown sugar, a hit of hot sauce, and oil. The peanut butter is the savory backbone, brown sugar caramelizes on the grill, and soy and lemon balance salt and brightness. Marinate at least four hours; overnight is better.

Thread the cubes tight on skewers and grill over hot coals. Eight to ten minutes turning often gets you charred edges and a juicy center. Soak bamboo skewers in water for an hour first or they will torch right through over the fire.

Serve over jasmine rice with a side of peanut sauce or quick cucumber pickles.

Kitchen Tips

• Pat the pork dry before threading; wet meat steams on the grill instead of charring
• Leave a small gap between cubes on the skewer so heat hits all sides for better caramelization
• Set aside some marinade before it touches raw pork to brush on while grilling, never reuse marinade that has met raw meat
• Boneless chicken thigh or beef sirloin work in the same marinade if you want to swap proteins

Variations

• Stir a tablespoon of coconut milk into the marinade for a creamier, sweeter sate
• Use kecap manis (sweet Indonesian soy) in place of regular soy plus brown sugar for the most authentic flavor
• Add a teaspoon of ground coriander and a pinch of turmeric for a deeper Javanese spice profile