Indonesian Sate’

Needs to marinate overnight but worth the effort!


  • 1 1/2 lbs pork tenderloin
  • 1/4 c butter
  • 1 tbsp lemon juice
  • grated lemon rind
  • 1/2 tsp Tobasco sauce (hot sauce)
  • 3 tbsp grated white / yellow onion
  • 3 tsps brown sugar
  • 1 tsp coriander
  • 1/2 tsp cumin
  • 1/4 tsp grated ginger
  • 1 clove garlic, crushed
  • 1/2 c indonesian sweet soy sauce (Conimex or Ketjap brand names, can substitute Kikoman Teriyaki sauce in a pinch)
  • salt and pepper to taste (don’t over salt)
  • wooden skewers


  1. Day before you want to serve, trim pork tenderloin of fat and cut into 3/4″ cubes. Put into a large bowl.
  2. In a saucepan melt butter.
  3. Add remaining ingredients to saucepan and simmer 5 min.  Cool for a few minutes.
  4. Pour sauce over meat, cover, leave overnight in the fridge. Turn the meat occasionally.  Butter will congeal but that’s fine.
  5. When ready to serve, put skewers in water for 15 min.
  6. Remove meat from marinade (reserve the marinade) and put pieces on skewers.
  7. Heat the remaining marinade in a saucepan and let it reduce while you cook the meat.
  8. Grill the meat on the BBQ for 15 min on low – med heat.  Don’t overcook otherwise meat becomes dry and tough.
  9. Serve meat and marinade sauce with rice.  Serves 6 and leftovers (if any) are great the next day.

Thanks to ENJOY – The Best of Bridge for the recipe!

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