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. 

Ingredients

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 

Garnish:

Lime zest

Instructions

Meat:

  1.    Mix the marinade in a bowl & marinate the pork for at least 2 hours or overnight

  2.    Skewer the pork and baste with melted butter

  3.    Barbecue & smoke over medium heat until golden, set aside

Satay Sauce:

  1. Toast the ground cashew in a pan, set aside

  2. 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.

  3. Add back the ground cashew or peanut butter, stir and simmer on low for 5 more minutes

  4. Drizzle in the coconut milk and continue to simmer until the sauce thickens into desired consistency

  5. Taste & adjust the salt & sweet flavor balance with brown sugar or soy sauce, finish with sesame oil 

  6. 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 

Final Thoughts

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

ABV 50%

Download recipe

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