Indonesian Pork Recipes

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.

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.

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.

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.

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.

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.

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.

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.

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.