Indonesian pork satay (sate babi rica-rica)
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Serves 12 - 14
Easy
Prep: 10 mins
Cook: 20 mins
plus soaking and marinating
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Rica-rica is an Indonesian sambal laced with chilli, ginger and lime, and works equally well with prawns, chicken or fish fillets for a fiery BBQ treat
Gluten free
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This Indonesian pork satay recipe with chilli, ginger and lime comes from Petty Pandean-Elliot's book The Indonesian Table (£24.95, Phaidon Press).
Petty says: "Rica-rica is a sambal from Manado, North Sulawesi. The name translates to ‘chilli’ in the local dialect and, to be expected, this condiment has fiery intensity. The spiciness is also attributed to the red ginger, distinctively coloured, local to Manado and smaller than your typical ginger. For this recipe, I have reduced the number of bird’s-eye chillies but you can add as many as 20 if you’re feeling adventurous. You can also try this dish using prawns, chicken or fish fillets."
This is a recipe that Petty shared as part of her guide to Indonesian cuisine. Check it out to learn more about the flavours that are popular in this jewel of South East Asia, including Nasi goreng ayam and Indonesian pandan, raspberry and white chocolate blondies.
Ingredients
Nutrition
Rica rica
-
2 garlic cloves
coarsely chopped
-
2 long shallots
coarsely chopped
-
2-3 red bird's eye chillies
-
2 large red chillies
-
20g ginger
thinly sliced
-
2 tbsp coconut oil or sunflower oil
-
juice of 1 lime
Satay
-
600g pork tenderloin fillet
cut into 2cm cubes
-
juice of 1 lime
-
cooked rice
to serve
Nutrition: (14)
- kcal80
- fat3.9g
- saturates2.6g
- carbs0.6g
- sugars0.4g
- fibre0.2g
- protein10.5g
- salt0.2g
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Method
-
step 1
Soak 12-14 long bamboo skewers in water for 1 hr. To make the rica-rica, combine all the ingredients, except the oil and lime, in a blender and whizz to a fine paste.
-
step 2
Heat the oil in a frying pan over medium heat. Add the rica-rica and fry for 6-7 mins. Season with the lime juice and some salt, and fry for another 2 mins.
-
step 3
To make the satay, season the pork with ½ tsp of salt and put it in a bowl with half of the rica-rica and the lime juice, mix well and set aside to marinate for 10 mins.
-
step 4
Heat a barbecue or a griddle pan over a high heat. Thread four pieces of pork onto each skewer. Grill the pork for 5-6 mins, brushing it with marinade and turning often, until cooked through. Transfer the skewers to a plate. Serve with rice and the remaining rica-rica.
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