Indonesian Tamarind Pork Satay with Pineapple Relish
This traditional Indonesian dish combines juicy tamarind-marinated pork skewers with a homemade pineapple relish for a perfect balance of savory, sweet, and tangy notes.
Preparation
Get these tasks done before you start cooking.
Marinating the Pork
- 1
Make the Marinade
In a bowl, combine tamarind paste, soy sauce, brown sugar, garlic, coriander, cumin, cayenne pepper, salt, and pepper.
- 2
Marinate the Pork
Add pork cubes to the marinade, ensuring they're well coated.
Tip: Thoroughly coat the pork in marinade for even flavor penetration.
- 3
Refrigerate
Cover and refrigerate for at least 1 hour.
Preparing the Pineapple Relish
- 1
Combine Ingredients
Combine pineapple, red onion, chili, and cilantro in a mixing bowl.
- 2
Season
Drizzle with lime juice and season with salt.
- 3
Chill
Mix well and refrigerate until serving.
Tip: Prepare the relish a couple of hours in advance, allowing the flavors to meld.
How to Make Indonesian Tamarind Pork Satay with Pineapple Relish
Total time: 2 h · Yields 4 servings
- 1
Preheat the Grill
Preheat the grill and lightly oil the grate.
- 2
Cook the Satay
Skewer the marinated pork and grill until cooked through, about 10 minutes, turning occasionally.
- 3
Serve
Serve immediately with pineapple relish on the side, which can be served cold or at room temperature.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I substitute tamarind paste?
Yes, you can use lime juice mixed with a bit of sugar as a substitute.
What's the best way to reheat the satay?
Reheat on the grill or in a hot skillet for a few minutes, until warmed through.
Can I make the relish ahead?
Yes, it's best made a few hours ahead to allow flavors to develop.
Can I use a different meat for the satay?
Absolutely, chicken or beef would work well with the marinade too.
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