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An Indonesian favorite
of marinaded meat threade on skewers and grilled or broiled.
Often served as appetizers or as a main dish.
Sate
of Pork
- 1 pound boneless pork
loin
1/2 cup red wine vinegar
2 tablespoons olive oil
1 clove garlic, minced
1/4 teaspoon dried oregano, crushed
Cherry tomatoes (optional)
Hot cooked long grain and wild rice (optional)
- Partially freeze pork
for 20 to 30 minutes; slice across the grain into 3x1x1/4-inch
strips. Arrange pork in a shallow baking dish.
- For marinade, combine
vinegar, olive oil, garlic and oregano; pour over pork. Cover
and refrigerate 4 hours or overnight, turning pork occasionally.
- Drain pork, reserving
marinade.
- Thread pork on skewers
(if using wooden skewers, soak in water 20 to 30 minutes before
using).
- Place skewers on grill
about 4 inches over medium coals. Grill for 12 to 15 minutes,
turning and brushing with marinade occasionally.
- Garnish with cherry tomatoes
and serve with hot cooked rice, if desired.
Serves 4.
To Broil: Place skewers
on rack in broiler pan. Broil about 5 inches from heat for 10-15
minutes, turning and brushing with marinade occasionally.
Recipe provided courtesy
of Pork: The Other White Meat.
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