500 grams Pork shoulder 30 ml soy sauce Manis 7 grams of Tamarind 2 grams of Palm sugar 2 grams of Ginger powder 2 grams of Ground cumin seeds 2 grams Coriander seeds ground 2 cloves of Garlic 2 Shallots 1 gram of Laos powder 1 Red pepper
Garlic press Satay sticks Vacuum packing machine Vacuum bags / Zip bag Mortar
Prepare all ingredients for the sateh babi. Prepare the marinade for the satay. To do this, finely chop the shallots. Spoon these into a mortar and press the garlic cloves through a garlic press with the finely chopped shallots. Remove the seeds and seedlists from the red pepper and chop them as finely as possible. Add this together with the tamarind, palm sugar, ginger powder, ground cumin seed, ground coriander seed and Laos powder to the garlic and shallots in the mortar.
Grind and mix all this well in the mortar to a kind of paste. Pour the soy sauce Manis over this and mix the marinade well.
Clean the pork shoulder by cutting off excess fat and any skin. Cut the pork shoulder into slices about 1 cm thick. Then cut from the pork shoulder slices into cubes of approximately 1 by 1 cm.
Add the pork shoulder cubes to the satay marinade. Get the cubes well through the marinade so that all cubes are covered by the marinade. Scoop the marinated sateh babi cubes into a vacuum bag. Vacuum the satay with a vacuum sealing machine. Instead of vacuuming, the satay can also be marinated in a zip bag. Let the pork shoulder cubes marinate in the refrigerator for at least 4 hours. If there is time for it, feel free to let them marinate for 24 hours.
After marinating, thread the pork shoulder cubes on the skewers. When using wooden skewers, frist soak them in water for at least 30 minutes so that they do not burn too quickly on the barbecue. Let the sateh babi come to room temperature.
Prepare the barbecue with a direct zone and an indirect zone with a temperature of 180 gr. C.
Cook the sateh babi indirectly on the barbecue. Then grill them briefly over the immediate zone. Stay near the barbecue so that the satay does not burn. Maintain a core temperature of 70 to 72 gr. C. for the sateh babi.