SATE BABI RICA MANADO | SPICY MANADONESE PORK SATAY

This pork satay is a recipe to save for summer barbecue, it's different from your barbecue sauce which are usually sweet. This one is spicy! And pairs great with a cold beer :)

For christmas holiday last year my whole family and I went to Manado, North Sulawesi. We spent about a week there visiting families, went to some touristy place and of course, enjoying the food!

I was craving this when I came back to Holland. Growing up we would eat this maybe once a month because we have to go buy it at a Manadonese restaurant. Couldn't wait 'til summer, I cooked this last February, hence the snow in the background.
The ingredients for the recipe are actually the same with spicy chili pork I've posted a while back. But this time we put it on the barbecue! 

Tools

• Large mixing bowl
• Food processor
• Skewer sticks

Ingredients A

• 1.5 juice of lime
• 2 tablespoon of salt
• 700 gr pork shoulder chop, diced
• 300 gr pork belly, diced

Ingredients B

• 4 tablespoon oil
• 4 bird's eye chili
• 2 tomatoes
• 3 cloves of garlic
• 1 large shallot
• 3 cm ginger

Method

• Marinate the pork in a large bowl with the lime juice and salt. Let sit for 20 minutes.
• Put all ingredients B in food processor and process until it's a smooth paste.
• Sauté the chili paste in the pan on a medium heat. Cook for 5 minutes until aromatic. Remove from heat and let cool.
• When the chili paste is cooled, toss them into the pork, mix well to coat the pork with the paste. Leave for another half hour to let the spices infuse to the pork. 
• Tip: In the meantime, soak your skewer sticks in water. This is done to prevent your sticks to burn when you're grilling the pork. Also, prepare your barbecue coals, mine took about half an hour for the heat to be ready. 
• Arrange the pork to the skewers with this sequence pork - pork belly - pork - pork. Then it's ready to be grilled. Depending on the heat, I do about 7 minutes on each side. Keep turning the skewers to avoid too much burn marks.