Sate babi sambal sawo Manila

Ingredients for 5 servings:

• 700 g pork neck, cut into 2 x 1.5 x 1 cm pieces,
• 50 wooden skewers at least 20 cm long
• 1 portion marinade (Sambal Sawo Manila dengan Pepaya), see my recipe in the database
• 10 lettuce leaves
• 10 slice(s) of tomato(s)
• 35 g desiccated coconut
• 4 flowers
• 10 tbsp soy sauce, sweet (kecap manis)
• 5 tbsp salty soy sauce (kecap asin)
• 2 tbsp orange juice

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 10 minutes; Total time approx. 4 hours 40 minutes

Pork skewers seasoned with exotic Sawo Manila sambal

Soak the satay skewers in lukewarm water. This prevents the meat from sticking while grilling. Marinate the meat with the sambal (marinade) for 3 hours at room temperature or overnight in the refrigerator. In the meantime, toast 20g of desiccated coconut in a pan until golden brown. This will yield approximately 10g. Place the remaining white desiccated coconut on a flat plate. Drain the marinated pork slightly, thread it onto the skewers, leaving about half of the skewers free. Pour the remaining marinade into a flat plate. Grill the satay skewers at high heat until half cooked, turning occasionally. Remove from the grill and roll in the remaining marinade. Then roll in the white desiccated coconut. Finish grilling until golden brown on each side. Garnish 5 plates with the tomatoes, lettuce, and flowers. Divide the remaining sambal among the 5 plates. Mix together the soy sauce and orange juice and add three tablespoons to each sambal. Place 1/5 of the skewers on each plate and sprinkle with the browned coconut flakes. Serve with white rice or nasi goreng (fried rice). Serve with sambal bajak and sambal matah in separate bowls.