Pork Sate (Sate Asam Celeng)

Ingredients:
1. Pork tenderloin or loin 600 g ( 1 lb 5 oz ) cut into 1 x 0.5 cm ( ½ x ¼ -inch ) pieces
2. Basic spice paste ( see pg 8) 125 g ( 4 ½ -oz)
3. Birds eye chillies 3-5 chopped
4. Palm sugar 1 tbsp
5. Salt a pinch
6. Bamboo or sate skewers

Preparations:
1. If pork is not your meat of choice replace with chicken or beef and also the respective spice paste ( see pg 8)
2. After threading 4-6 pieces of meat onto a skewer push them together so they are tightly packed at one end covering about 5 cm ( 2 inches) of the skewer.
3. Always serve sate directly from the grill to the plate never cook sates in advance as they will loose a lot of juice and with that become tough and flavourless.

Method:
• Combine all ingredients except skewers in a bowl and mix well.
• Thread 4-6 pieces of meat onto a skewer and push them together towards one end of skewer.repeat until ingredients are used up.
• Cover sate and leave to marinate in the refrigerator for 1 hour
• Grill over very hot charcoal until desired doneness is reached serve immediately.
• Whenever possible grill over charcoal so hot that it will almost burn the skewers done this way the palm sugar in the marinade will caramelize and provide added flavour.

By: Balinese Kitchen