In our ongoing test of tasty recipes from the cookbooks of Vincent Price, here’s a great summer BBQ treat, Sateh Babi (Skewered Pork), from the original Bali Restaurant in Amsterdam.
The Bali restaurant in Amsterdam was famed for bring Indonesian cookery to the Netherlands, and this skewered pork recipe comes from that now closed establishment, and makes excellent use of the Javanese soy sauce ketjap benteng (although ketjap manis is a fine substitute). Best served with steamed rice and other rijsttafel (rice tables) dishes.
INGREDIENTS
Pork
Java soy sauce
Salt, pepper
Sugar
Cooking oil
METHOD
Cut: 1 pound lean tender pork into small cubes. Marinate the meat in: 1.3 cup Java soy sauce (ketjap benteng or ketjap manis) with 1 teaspoon salt, ¼ teaspoon pepper, and ½ tablespoon sugar for several hours, or overnight. The longer the better.
When ready to cook, thread the meat on short sticks, using about 4 cubes on each stick. Brush with cooking oil and broil 2/12 inches from heat for 20 minutes, turning frequently and basting with cooking oil.