Pork Sate Babi in Cashew Whiskey Nut Sauce
Cooked right, the beef tongue is one of the greatest cut of tender flavorful meat.
This recipe is an Dutch-Indonesian satay fusion spiked with a nutty whiskey sauce that is lip-licking delicious. Indonesia and Netherlands share a deep colonial relationship for centuries that began during the spice trade. Indonesia became the largest Dutch colony where the Dutch-East Indies trading post was establish for spice trading. This enabled the Dutch to monopolize the inter-continental spice trade.
So, what exactly is Satay or Sate? Contrary to popular misconception, Satay is not the nutty sauce. Satay is the process of flavoring, skewering & grilling meat.
Pork & Marinade
1 lb. Pork shoulder (sliced 1/2 inch or thicker if marinated overnight)
4 cloves Garlic (finely minced)
1/2 inch Ginger (grated)
2 1/2 tbsp. Dark Brown Sugar
1 tbsp. Lime juice
2 tbsp. Soy Sauce
As needed Melted Butter
Cashew Whiskey Satay Sauce
1 cup Ground Cashew (substitutes: 1/2 cup Peanut Butter)
2 oz. Whiskey of choice (I used Knob Creek for it's nutty notes)
2 tbsp. Sesame Oil
2 cloves Garlic (minced)
1 pc. Onions (Grated)
2 tbsp. Dark brown sugar
2 cups Coconut milk
1 tbsp. Vinegar
To Taste Soy sauce
Mix the marinade in a bowl & marinate the pork for at least 2 hours or overnight
Skewer the pork and baste with melted butter
Barbecue & smoke over medium heat until golden, set aside
Toast the ground cashew in a pan, set aside
Sauté the garlic until golden brown. Stir in the pureed onions and deglaze with whiskey Add in the vinegar, brown sugar and soy sauce - continue to simmer for at least 3 minutes.
Add back the ground cashew or peanut butter, stir and simmer on low for 5 more minutes
Drizzle in the coconut milk and continue to simmer until the sauce thickens into desired consistency
Taste & adjust the salt & sweet flavor balance with brown sugar or soy sauce, finish with sesame oil
Drizzle the Barbecued pork skewers generously with the satay sauce and garnish with a lot of lime zest; serve with rice Indonesian style or with roasted potatoes
I long for a robust dram after indulging in the fattiness of pork. This ginger & toffee rich peppercorn spiced dram provides the perfect continuity to the nutty satay dish. The dominant orange flavor aftertaste is a most welcome palate cleanser to finish.
David Nicholson Reserve