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