Sate of Pork

An Indonesian favorite of marinated meat threaded onto skewers and grilled or broiled. Often served as appetizers or as a main dish.

Recipe Ingredients:

1 pound boneless pork loin
1/2 cup red wine vinegar
2 tablespoons olive oil
1 clove garlic, minced
1/4 teaspoon dried oregano, crushed
Cherry tomatoes (optional)
Hot cooked long grain and wild rice (optional)

Cooking Directions:

1. Slice across the grain into 3x1x1/4-inch strips. Arrange pork in a shallow baking dish.
2. For marinade, combine vinegar, olive oil, garlic and oregano; pour over pork. Cover and refrigerate 4 hours or overnight, turning pork occasionally.
3. Drain pork, reserving marinade.
4. Thread pork on skewers (if using wooden skewers, soak in water 20 to 30 minutes before using).
5. Place skewers on grill about 4 inches over medium coals. Grill for 12 to 15 minutes, turning and brushing with marinade occasionally.
6. Garnish with cherry tomatoes and serve with hot cooked rice, if desired.

Makes 4 servings.

To Broil: Place skewers on rack in broiler pan. Broil about 5 inches from heat for 10-15 minutes, turning and brushing with marinade occasionally.

Recipe provided courtesy of National Pork Board.