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|• ½ lb unsalted butter||• ¼ Cup brown sugar|
|• ½ Cup chopped onion||• 1 Cup naturally brewed soy sauce|
|• ¼ Cup grated ginger||• 1 Cup katjup manis (indonesian sweet soy sauce)|
|• ¼ Cup lemon juice||• ½ Cup teriaki sauce|
|• 1 zest from 1 lemon||• 30 or so bamboo skewers|
|• 6 Clove garlic (rough chop)||• 2 pork tenderloins|
|• 2 Tbs or more hot chile flakes||• Katjup Manis = equal parts molasses, teriaki and soy sauce|
|• 3 Tbs coriander seed||• bunch coriander/cilantro leaves as garnish|
|• 2 Tbs cumin seed|
|• 1 Tbs mustard seed|
Skewer pork pieces. Reserve marinade. Set BGE to 325 with a flat, even bed of coals. Place skewers on grill close lid for 5 minutes. Open lid, look for even browning on pieces, turn and rearrange if there are hot spots. Cook for another five minutes and check colour for doneness. Any satays that are not brown and caramelised can be finished with the lid open.
Srain marinade if desired bring to a boil for five minutes
Number of Servings:
Time to Prepare: