Entree: Indonesia – Manado / North Sulawesi – Sate Kolombi (Manado-style skewered pork marinated in a spiced coconut-based paste and grilled, served with fresh spicy sambal and rice)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 2 hrs

Total 2 hrs 15 min

Ingredients

- 1 lb (454 g) pork shoulder, cut into 1-inch (2.5 cm) cubes
- 12 bamboo skewers, soaked in water 30 minutes
- 2 tbsp (30 ml) vegetable oil for grilling
- 1/2 cup (120 ml) coconut milk
- 1 tbsp (15 ml) tamarind paste diluted with 1 tbsp (15 ml) water
- 1 tbsp (15 ml) palm sugar or packed brown sugar
- 1 tbsp (15 ml) lime juice
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) white pepper
- For the spice paste (blend into a smooth paste):
  - 4 shallots, peeled (about 2 oz / 60 g)
  - 3 cloves garlic (about 9 g)
  - 1 tsp (2 g) ground turmeric (or 1 inch fresh turmeric, peeled and grated)
  - 1 stalk lemongrass, white part only, finely chopped (about 1 tbsp / 6 g)
  - 1/2 inch (3 g) galangal or fresh ginger, peeled and chopped
  - 4 candlenuts or blanched macadamia nuts (about 20 g)
  - 1 tsp (2 g) ground coriander
- 2 tbsp (30 ml) vegetable oil for the paste
- For the sambal dabu-dabu:
  - 2 medium tomatoes, diced (about 8 oz / 225 g)
  - 4 bird's eye chilies, finely sliced (adjust to heat preference)
  - 2 shallots, thinly sliced (about 1 oz / 30 g)
  - 1 tbsp (15 ml) lime juice
  - Pinch of salt
  - 1 tbsp (15 ml) chopped cilantro (optional)
- Steamed rice or lontong for serving

Instructions

1. In a small blender or mortar and pestle, combine shallots, garlic, turmeric, lemongrass, galangal (or ginger), candlenuts, ground coriander, and 2 tbsp (30 ml) oil. Process to a smooth paste, adding a little coconut milk if needed to form a spreading consistency.
2. In a bowl mix the spice paste with 1/2 cup (120 ml) coconut milk, tamarind mixture, palm sugar, lime juice, salt, and white pepper to make the marinade. Reserve about 2 tbsp (30 ml) of the marinade to simmer later as a glaze, and set aside.
3. Add pork cubes to the marinade, toss to coat thoroughly, cover, and refrigerate for at least 1–2 hours or preferably overnight for deeper flavor.
4. If using reserved marinade for glazing, place it in a small saucepan and simmer gently for 5–7 minutes until thickened and safe to use as a glaze.
5. Thread marinated pork onto soaked skewers, leaving a little space between pieces. Preheat a grill or broiler to medium-high. Brush the skewers lightly with 2 tbsp (30 ml) vegetable oil.
6. Grill skewers 8–12 minutes, turning frequently and basting with the cooked reserved glaze until meat is caramelized and cooked through (internal temperature about 145°F / 63°C for pork), adjusting time for your grill.
7. Meanwhile make the sambal dabu-dabu: combine diced tomatoes, sliced bird's eye chilies, sliced shallots, lime juice, salt, and cilantro in a bowl; let sit briefly to meld.
8. Serve Sate Kolombi hot from the grill with sambal dabu-dabu and steamed rice or lontong.