Name: Balinese pork belly satay
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Ingredients: 1 tsp each ground cumin, chilli powder, garlic powder and ground nutmeg; 2 red shallots, finely chopped; 2 garlic cloves, crushed; 80 ml (⅓ cup) peanut oil; 700 gm rindless pork belly, cut lengthways 1cm thick, into 6 strips; Steamed rice, coriander leaves and lime wedges to serve; Ginger glaze; 2 tbsp each kecap manis and fish sauce; 1 tbsp brown sugar; 2 tsp finely grated ginger; Juice and zest of 1 lime, plus extra to serve; Peanut sauce; 1 tsp ground cumin; 1 tsp ground turmeric; 2½ tbsp Jimmy's Saté Sauce or peanut butter (see note); 125 ml (½ cup) coconut cream

The ginger glaze on these pork belly satay skewers is sticky, sweet, and deliciously fragrant. Use whichever protein you prefer and these will quickly become your new weeknight favourite.

Ingredients

1 tsp each ground cumin, chilli powder, garlic powder and ground nutmeg

2 red shallots, finely chopped

2 garlic cloves, crushed

80 ml (⅓ cup) peanut oil

700 gm rindless pork belly, cut lengthways 1cm thick, into 6 strips

Steamed rice, coriander leaves and lime wedges to serve

Ginger glaze

2 tbsp each kecap manis and fish sauce

1 tbsp brown sugar

2 tsp finely grated ginger

Juice and zest of 1 lime, plus extra to serve

Peanut sauce

1 tsp ground cumin

1 tsp ground turmeric

2½ tbsp Jimmy's Saté Sauce or peanut butter (see note)

125 ml (½ cup) coconut cream

Method

Place spices, shallots, garlic and peanut oil in a large bowl and stir to combine. Add pork, season to taste and toss to coat. Stand until required.

For ginger glaze, place all ingredients in a small saucepan and simmer over low-medium heat, stirring occasionally, until reduced by half (8 minutes).

For peanut sauce, combine cumin, turmeric and Jimmy’s Saté Sauce (or peanut butter) in a small saucepan over low heat and stir until fragrant (1 minute). Add coconut cream and cook, stirring occasionally, until slightly thickened (10 minutes). Keep warm until ready to serve.

Preheat a lightly greased barbecue or char-grill pan to medium-high. Thread each piece of pork in an “S” shape onto a metal skewer. Grill skewers, basting with glaze regularly and turning frequently, until cooked and charred (8-10 minutes). Rest for 5 minutes then serve scattered with coriander leaves, peanut sauce, steamed rice and lime wedges.

Jimmy’s Saté Sauce is available from Asian grocers
Notes

Profile Dominic Smith

Styling by Lucy Busuttil Stylist and Recipe Developer

Lucy Busuttil is an experienced food stylist and editor who has worked with leading print and broadcast brands in the food media industry in Australia for over 15 years. She also has a strong foundation as a leading chef for Michelin-starred restaurants in UK, US, France and Australia. After working as a chef for 15 years for some of the world's top restaurants, Lucy transitioned into the food media. Her vast experience and understanding of food make her styling and recipe writing uniquely accessible to her clients and their target audiences. Lucy is currently based in Sydney and works as a freelance food stylist and recipe writer, focusing on editorial, digital, and advertising content for luxury lifestyle brands. She curates beautiful editorial videos on food and drink and styles for editorial-leading food brands such as Gourmet Traveller and Delicious, as well as advertising and promotional content for some of the most renowned names in cuisine in the country.

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Ingredients

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