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 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
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-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-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.
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