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Type of dish: Pig

At the end of the 16th century, the first Dutchmen set foot in Batavia. It was the start of the Golden Age, but that term, like Black Bastard , is not uncontroversial. In addition to spices, porcelain, silk and precious stones, the Dutch were particularly captivated by satay. I managed to get my hands on an old Javanese family recipe of pork tenderloin satay with a finger-licking sauce!

Cooking time: 20 |

Preparation time: 120 |

Temperature: 200°, direct

What do you need?

- 600 gr pork tenderloin Marinade - 2 limes - 2 tbsp lemon juice - 6 tbsp ketjap manis - 3 tbsp brown sugar - 1 tsp ketoembar - 1 clove garlic - 1 tbsp soya oil Katjang-ketjap sauce - 3 tbsp ketjap manis - Juice of 1 lemon - Juice of 1 lime - 6 tbsp peanut butter - 1 onion - 2 tbsp brown sugar

Preparation method

Preparing the marinade is always a good first step. Put the juice and peel of the limes together with lemon juice, ketjap manis, brown soft sugar, ketoembar, a crushed clove of garlic and soya oil. Mix it in a bowl. Then cut the pork into cubes and marinate them in the nectar you have just created. Leave the pork cubes to marinate for at least 2 hours. Put the wooden skewers in cold water for 15 minutes, as roasting and wood are generally at odds. Thread 3 to 4 cubes of meat onto your skewers. Roast the skewers, preferably on a cast iron grid, for 10 to 15 minutes over a fire at 200 °C. The world is round, so turn now and then so that they are nicely cooked from all sides. We are almost there ... Put the cast-iron pan on the fire, because we are going to make the katyang-ketjap sauce. Fry the finely chopped onion until brown. Add all the ingredients and stir the sauce well. If it turns out to be too thick, you can thin it out with a little water. If only it were that easy. Serve the sauce warm. Terima kasih, Indonesia.

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