INDONESIAN PORK SATAY
Serve with dipping sauce on the side. Chicken, beef, or lamb can also be used instead of pork.
Provided by Debbie
Categories Appetizers and Snacks Spicy
Time 6h40m
Yield 4
Number Of Ingredients 13
Steps:
- In a food processor, process garlic, green onions, ginger, peanuts, lemon juice, honey, soy sauce, coriander, and red pepper flakes. Puree until almost smooth. Pour in broth and butter, and mix again.
- Place pork cubes in a large resealable plastic bag, and pour mixture over meat. Marinate in the refrigerator for 6 hours, or overnight.
- Preheat grill for medium heat. Remove pork cubes from bag, and thread onto skewers. In a small saucepan, boil the marinade for 5 minutes. Reserve a small amount of the marinade for basting, and set the remainder aside to serve as a dipping sauce.
- Lightly oil preheated grill. Grill for 10 to 15 minutes, or until well browned, turning and brushing frequently with cooked marinade. Serve with dipping sauce.
Nutrition Facts : Calories 682.4 calories, Carbohydrate 22.1 g, Cholesterol 155.7 mg, Fat 49.6 g, Fiber 4.2 g, Protein 41.6 g, SaturatedFat 20.1 g, Sodium 2332 mg, Sugar 11.3 g
INDONESIAN PORK NOODLE BOWL
Marinated strips of pork loin are stir fried with cabbage, celery, garlic, and vermicelli pasta.
Provided by Smithfield(R)
Categories Trusted Brands: Recipes and Tips Smithfield®
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Break pasta into thirds. Cook in boiling water according to package directions; drain.
- Meanwhile, heat 1 tablespoon oil in large skillet. Stir-fry pork, garlic and pepper flakes until pork is browned. Remove from skillet and reserve.
- Heat remaining 1 tablespoon oil in skillet. Stir-fry cabbage, celery and green onions until tender-crisp.
- Add pasta, stir-fried pork and soy sauce to skillet; heat through.
Nutrition Facts : Calories 306.2 calories, Carbohydrate 35.3 g, Cholesterol 38 mg, Fat 10.1 g, Fiber 3.1 g, Protein 21.2 g, SaturatedFat 2.4 g, Sodium 843.3 mg, Sugar 3.4 g
INDONESIAN PORK-BABI PANGANG
This Indonesian pork dish has as many variations in the Netherlands as hamburgers and pizza's do in America. This is my own variation, with the biggest difference that I add chili oil or paste to it. Babi Pangang is supposed to be a sweet spiced dish, not hot. The ginger, garlic and lemon juice are also often left out. Serve with rice and an Indonesian vegetable dish or as part of a Rijsttafel. Do use shoulder chops, you will need that bit of fat which they have. I do realise this sounds strange, but I also like this finely chopped in a salad stuffed pita with tzatziki. Prep time does not include marinating time.
Provided by PetsRus
Categories Indonesian
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix all the ingredients, except the meat, together.
- Cover the meat with this.
- Put in a plastic bag, close tightly and put in the fridge.
- Marinate for a minimum of 4 hours or, (preferred) leave overnight.
- Remove from the fridge half an hour before cooking.
- Preheat oven to 350°F.
- Put the chops on a rack, there will be marinade in the bag, if you want you can use that for basting, put that over a baking tray which has some water in it or is lined with foil.
- Depending on the thickness of the chops roast them 25/30 on each side turning them over once.
- When they get too dark cover with aluminium foil.
- Serve the chops cut up in large pieces.
INDONESIAN-STYLE PORK ROAST
Your family and friends won't believe you when you reveal the "secret ingredients" for this flavorful pork roast-peanut butter! I've served this roast to guests for years, and I can't tell you how many times I've sent copies of the recipe home with guests. For a change of taste, you can substitute toasted walnuts for peanuts and use walnut oil instead of peanut butter.
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Combine coating ingredients in a bowl; mix until smooth. rub coating over all exposed surfaces of the roast; let stand for 30 minutes., Preheat oven to 325°. Place roast in greased baking dish; roast until thermometer reads 140°, about 75 minutes. (Temperature of roast will continue to rise another 5-10° upon standing.), To make sauce, combine all ingredients except peanuts in saucepan; bring to a boil. Let cool; add peanuts. Set aside. Remove roast from oven; tent with foil. Let stand 15 minutes before slicing. Serve roast with sauce. Freeze Option: Freeze cooled meat with some of the juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat though in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 390 calories, Fat 21g fat (5g saturated fat), Cholesterol 91mg cholesterol, Sodium 1934mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 3g fiber), Protein 39g protein.
INDONESIAN PORK ROAST WITH PEANUT SAUCE
This is absolutely a wonderful, lazy Sunday afternoon recipe. The peanut sauce is to die for, you could use it for satays, etc. I order the shoulder roast from my butcher when we need (crave) this meal. Prep time does not include marinading time.
Provided by Hey Jude
Categories Pork
Time 3h
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, stir together hot broth, sugar, soy sauce and rice wine or sherry.
- Stir till dissolved.
- Add pork and turn to coat (or put pork in a heavy-duty, plastic, food-grade bag and add marinade).
- Cover and refrigerate until the next day, turning several times.
- Lift meat from marinade and drain briefly, barbecue on a rack by indirect/medium-hot heat in a gas grill, or over a drip pan, indirect heat on a charcoal grill.
- Grill until a meat thermometer inserted in thickest part registers 170° (2-2 1/2 hours).
- To serve, let meat stand for 10 minutes.
- Meanwhile, prepare Peanut Sauce.
- Cut meat across the grain into thin slanting slices.
- Serve with sauce.
- Peanut Sauce: In a 2 Qt pan, combine water, peanut butter and garlic.
- Cook over medium-low heat, stirring, until mixture boils and thickens.
- Remove from heat and stir in brown sugar, lemon juice, soy sauce and crushed red pepper.
- Serve hot.
- If made ahead, cover and refrigerate for up to 2 days.
- To reheat, stir over low heat until hot, adding more water, if needed, to restore to original consistency.
INDONESIAN PORK SATAY
I got this recipe a couple of years ago and it is a family favorite. It says to grill but I just cook it up in a pan and serve over rice. :)
Provided by SweetsLady
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a food processor, process garlic, green onions, ginger, peanuts, lemon juice, honey, soy sauce, coriander, and red pepper flakes. Puree until almost smooth. Pour in broth and butter and mix again.
- Place pork cubes in large resealable bag and pour mixture over meat. Marinate in the fridge for 6 hours or overnight.
- Preheat grill to medium heat. Remove pork cubes from bag and thread onto skewers. In small saucepan, boil the marinade for 5 minutes. Reserve a small amount for basting and set the remainder aside to serve as a dipping sauce.
- Lightly oil preheated grill. Grill for 10-15 minutes, or until well-browned, turning and brushing frequently with cooked marinade. Serve with dipping sauce.
INDONESIAN PORK TENDERLOIN
Steps:
- Combine preserves, garlic, coriander, soy sauce, rice wine vinegar, peanut butter, lime juice, orange juice, crushed red pepper and black pepper in a small bowl. Whisk well to combine, paying attention to break up the peanut butter. Place pork tenderloin in gallon sized Ziploc bag and pour the marinade on top. Squeeze out the air, and seal, using your hands to squish bag and distribute marinade evenly. Place in refrigerator and let marinade for at least 30 minutes, or up to 8 hours. Preheat oven to 425. Heat the vegetable oil in large oven-proof skillet (I like cast iron) over medium-high heat until shimmering. Add the pork tenderloin, and sear on all sides, until it's nicely browned - about 7 minutes or so. Place the entire skillet into the preheated oven, and cook until a meat thermometer registers 160 degrees - about 15 minutes. Remove from oven and let sit for 10 minutes before slicing. While the pork is in the oven, pour the marinade into a small saucepan. If it seems too thick, add a splash or orange juice or water. Bring to a boil over medium-high heat, stirring constantly. Boil for 1 minute, then turn off heat. Pour sauce over the sliced tenderloin and sprinkle with chopped cilantro for garnish.
INDONESIAN PORK ROAST
I love my crockpot. With school starting back next week our crazy scheduleing will also start. So the fastest way I can get a meal on the table to have some family time and everyone eat together is important to me. That is why I use my crockpot more during school.
Provided by Charlotte J
Categories Pork
Time 6h40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine soy sauce, garlic, ginger, sesame oil, five spice and cayenne.
- Place pork roast in 3 1/2 -quart slow cooker.
- Spoon spice mixture over top of roast.
- Cover and cook on low heat setting 6 1/2 -7 hours or until pork is tender.
- Remove roast from slow cooker.
- Stir peanut butter into juices until smooth.
- Spoon sauce over sliced roast.
INDONESIAN BABI KECAP (PORK COOKED IN SOYA SAUCE)
This dish keeps extremely well in the freezer, and it is worth making a large quantity from, say, half a leg-of pork, which is much cheaper than buying pork fillet. If you are going to freeze however, do not add the sherry or lemon juice at the time of cooking. To serve from the freezer, thaw the meat out completely and heat quickly on a high flame for 2 to 3 minutes, stirring or shaking the pan well all the time. Add the sherry or rice wine and lemon juice just before serving.
Provided by Dancer
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut the pork into small cubes.
- Put the flour into a bowl, dip meat into the flour and fry the meat, half of it at a time, turning it from time to time, for 5 minutes.
- Repeat the process for the remaining half of the meat.
- The flour that coated the meat will tend to stay in the pan or stick to the bottom of it, but leave it there-it will thicken the sauce later.
- Now take most of the oil out of the pan, leaving only about two tablespoons which you then heat again.
- In this, fry the tiny slices of garlic and ginger and the mushrooms, stirring continuously, for 1 minute.
- Add the soya sauce, the water and the meat, mix well, season with pepper or chilli powder, and stir continuously for 1 or 2 minutes.
- Just before serving, add the sherry or rice wine and the lemon juice.
- Serve hot.
Nutrition Facts : Calories 409.1, Fat 26.6, SaturatedFat 4.7, Cholesterol 89.3, Sodium 1003.2, Carbohydrate 7.4, Fiber 0.7, Sugar 1.6, Protein 32.6
INDONESIAN PORK
A zippy marinade flavors these pork kabobs. "The recipe came from my mom, and it's one of our favorites," says Jan Stenzel of Littleton, Colorado.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a blender, combine the first 10 ingredients; cover and process until blended. Transfer to a small saucepan; stir in butter and broth. Bring to a boil; remove from the heat. Cool. , Pour the marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 6 hours or overnight. , Drain and discard marinade. Thread the pork cubes onto four small metal or soaked wooden skewers. Grill, uncovered, over medium heat for 12-14 minutes, turning occasionally, or until juices run clear.
Nutrition Facts : Calories 300 calories, Fat 17g fat (6g saturated fat), Cholesterol 79mg cholesterol, Sodium 458mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 31g protein.
INDONESIAN LIVER ( BEEF, CHICKEN OR PORK )
If you read this recipe and think that it is hot you might like to know that the original recipe uses 14 small red peppers! Add more if you like. I only taste the sauce of this, because I don't like liver, and think it is hot enough. If you cannot get the lime leaves the only substitute I know of is lime zest. The flavors do improve if you make it in advance and then reheat.
Provided by PetsRus
Categories Curries
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Clean the liver and chop into chunks of approx 1 inch.
- Make the paste; put all the ingredients except for the oil in a blender or food processor and pulse to a paste.
- Heat the oil in a large frying pan, add the paste and fry the paste together with the lime leaves and the lemon grass for 2 to 3 minutes Add the liver and fry for another 2 minutes.
- Then add the coconut milk, start with 1 ½ cup you can always add more to taste, simmer without covering for about 15 minutes, the sauce should be thick and the liver cooked, watch that you don't over cook the liver Taste for salt and serve this with rice as a main dish or part of an Indonesian Rijsttafel.
CROCK POT INDONESIAN BEEF OR PORK
Created for my crock pot and very easy to make! Indonesian food is very much part of the Dutch cuisine and food culture and goes back to colonial days, it is very popular in The Netherlands. This is good when just made but even better the day after or after freezing. Add as many chilies or sambal to bring it up to your own desired spiciness. If you cannot get lime leaves sub with some lime zest, it's not the same but it's the best substitute.
Provided by PetsRus
Categories Curries
Time 8h30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Put all ingredients in your food-processor except the meat, oil and the lime leaves.
- Process until almost like a paste.
- Heat the oil in a large frying pan and fry the onion mixture on medium heat for approx 5 minutes.
- Turn up the heat and add the meat, stir and fry for another 5 minutes.
- Transfer to the crock pot, add the lime leaves and cook on low for 6 to 8 hours, depending on your crock pot.
- When done taste and add more sambal if desired.
Nutrition Facts : Calories 407.1, Fat 17.7, SaturatedFat 5.4, Cholesterol 145.2, Sodium 189.9, Carbohydrate 12.7, Fiber 2.5, Sugar 4.4, Protein 51.4
SPICY INDONESIAN PORK SATAY (OR CHICKEN)
One teaspoon of dried red pepper flakes with give you a mild heat flavor for more spice then increase the pepper flakes. Plan ahead the pork needs to marinade 8-24 hours. Make certain to soak the wooden skewers a minimum of 30 minutes before threading and grilling. Serve with favorite dipping sauce or you can use whatever leftover marinade that you have after basting the satay as a dipping sauce if desired. Make certain to use only low-sodium soy sauce for this recipe, also if you are using peanuts in place of peanut butter they must be unsalted. The recipe may be doubled but divided into two separate recipes and the pork marinated in two separate bowls. This will work well on on an indoor grill or oven broiler heat. For dipping sauce see recipe#143558
Provided by Kittencalrecipezazz
Categories Pork
Time 8h10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- One day ahead; in a food processor process garlic cloves, green onion, ginger, peanut butter, lemon juice, honey, soy sauce, coriander seed, dried red pepper flakes and black pepper until almost smooth.
- Add in chicken broth and butter; process until blended (about 6 seconds).
- Place the pork cubes in a large glass bowl, then pour the marinade on top; toss with a spoon to coat pork with marinade.
- Cover and refrigerate for 8-24 hours, tossing a few times during chilling time (this can also be done in a large resealable plastic bag).
- Set grill to medium heat.
- Remove the pork from the bowl (do not discard marinade).
- Thread the pork cubes onto skewers.
- Place the marinade into a small saucepan and boil for 5 minutes.
- Grill the skewers for 10-15 minutes or until browned, basting with the cooked marinade frequently with cooking.
- Serve with desired dipping sauce and cooked rice.
INDONESIAN PORK WITH PEANUT SAUCE
Grilled pork tenderloins with an Indonesian Peanut sauce to serve them with. I often half this recipe with excellent results.
Provided by Lynette !
Categories Pork
Time 1h35m
Number Of Ingredients 17
Steps:
- 1. For the Pork: Combine the first 8 ingredients in the container of a blender. Process on medium speed until smooth, stopping once to scrape down the sides.
- 2. Place the tenderloins in a large zip-lock bag. Pour the marinade mixture over the tenderloins. Seal the bag and place in a large bowl. Marinate 8 hours in the refrigerator, turning occasionally.
- 3. Remove the tenderloins from the marinade, discarding the marinade. Grill, covered, over hot coals (350° to 400°) 20 minutes or until a meat thermometer reads 160°, turning occasionally.
- 4. Let rest, and then slice the tenderloin and place on a serving platter. Serve with peanut sauce and garnish with parsley, if desired.
- 5. For the hot peanut sauce: Combine all ingredients in a blender; process on medium speed 1 minute or until smooth, stopping once to scrape down the sides.
- 6. Place the sauce in a small saucepan. Cook over medium heat until thoroughly heated.
INDONESIAN PORK ROAST
Steps:
- 1. Remove as much fat as possible. Brown in heavy dutch oven . Reduce heat. Mix broth, soy sauce sugar and garlic. Pour mixture over meat. Cover and simmer on top of stove foe 3 hours or longer. Turn roast over during cooking. Serve meat on plattere. Makes 8 serving.
INDONESIAN PORK SATéS WITH SPICY PEANUT SAUCE
Steps:
- Pork Satés
- To make the satés, mix the garlic, ginger, oil, and ketjap manis in a medium bowl and add the pork cubes. Stir to coat with marinade; set aside. Meanwhile, make the sauce.
- To make satés, thread the pork (4-5 cubes per skewer) onto the soaked wooden skewers. Grill or broil for 2-3 minutes on each side. Serve with the warm peanut sauce and a garnish of sliced radishes or cilantro sprigs.
- Spicy Peanut Sauce
- Place the peanut butter, garlic, chile paste, and ketjap manis in a small pot and warm gently over low heat for about 4 minutes. Stir in the Chicken Stock or water slowly, adding a little at a time; the mixture will thicken after each addition as it warms. This sauce can be made ahead of time and kept warm or rewarmed. You will need to add more liquid when ready to serve, as the peanut butter will thicken while standing. The sauce should have a thick, creamy consistency but be loose enough to stir easily. The seasonings can be adjusted to your personal taste; we like it a little spicy.
INDONESIAN PORK TENDERLOIN
Make and share this Indonesian Pork Tenderloin recipe from Food.com.
Provided by jamiej
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl, combine first six ingredients. Place pork in large resealable plastic bag. Add half the marinade, seal bag, turn to coat and then refrigerate for two hours, turning occasionally.
- Cover and refrigerate remaining marinade for basting.
- Drain and discard marinade, grill pork covered, over hot heat for 15-20 minutes or until meat thermometer reads 160°F and juices run clear, basting occasionally with reserved marinade.
Nutrition Facts : Calories 182.6, Fat 6.7, SaturatedFat 2.2, Cholesterol 74.8, Sodium 985.5, Carbohydrate 4.6, Fiber 0.3, Sugar 1.2, Protein 25.1
INDONESIAN PORK
I'm not sure where I found this recipe, but it sounded so weird to me at the time, I just had to try it. I do alot of outdoor cooking on the grill. I'm lucky enough to have a Big Green Egg out on my deck to cook on. It is a ceramic barbecue with a fire brick interior and uses charcoal. You can use a gas grill, too... just be sure to try this recipe. You will be pleasantly surprise
Provided by luvmybge
Categories Pork
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- What I do is take a 2-3 pound piece of boneless pork loin and cut it into"chops" and then cut the chops in half and then pound each half until thin.
- Combine the marinade ingredients and pour over pork.
- Thoroughly coat all pieces of meat.
- (I put everything in a Ziploc plastic bag).
- Marinate for several hours.
- When ready to cook, thread pork onto skewers (I kind of"sew" the meat back and forth onto the skewers) and cook on heated grill over moderate heat for 12-14 minutes, turning once.
- It doesn't take long for the pork to cook because it has been pounded thin, so be sure not to overcook it or it will be dry.
INDONESIAN PORK LIVER
This is delicious, I liked the use of the turmeric with the liver here. The spices with the coconut milk make an excellent sauce.
Provided by Lee Thayer
Categories Pork
Time 45m
Number Of Ingredients 10
Steps:
- 1. Heat the oil in a large non stick pan on medium heat, when hot add the onion and garlic.
- 2. Cook the onion, stirring often until nicely browned. Remove half of the onion to a bowl and set aside for garnish.
- 3. Reduce heat to low, add the coriander, chili flakes, and turmeric and stir fry for 1 minute. Add the liver.
- 4. Cook the liver and turn often.
- 5. Until just browned, a few pink spots are ok as this is cooked longer.
- 6. Stir in the soy sauce, peanut butter, and salt. Stir in the coconut milk. Increase heat and bring to a boil. Then reduce heat to a low simmer, cover, and simmer 30 minutes, stirring occasionally.
- 7. Pour onto a serving plate, garnish with saved fried onions.
- 8. Serve with rice on the side. Enjoy.
INDONESIAN PORK NOODLE BOWL
This is a wonderful Indonesian noodle recipe in many ways. It's quick and easy to prepare, it's delicious, and it's easily adaptable to ingredient changes to suit your own taste preferences or to use what ingredients you have immediately on hand.
Provided by Vickie Parks
Categories Pasta
Time 40m
Number Of Ingredients 11
Steps:
- 1. Cook pasta according to package directions; drain and set aside.
- 2. Meanwhile, heat 1 tablespoon oil in large skillet. Stir-fry pork, garlic and pepper flakes until pork is browned. Remove from skillet and set aside.
- 3. Heat remaining 1 tablespoon oil in skillet. Add carrots and cook until soft, about 5 minutes. Add cabbage, celery, bell pepper, and green onions to skillet, and stir-fry until tender-crisp.
- 4. Add pasta, pork mixture and soy sauce to skillet; heat through. Serve immediately while still hot.
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