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Pork skewers with gado gado salad
Pork skewers with gado gado salad
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
"Indonesian BBQ classic for a taste of the exotic."
Ingredients:
  • 600g pork medallions, cut into slices
  • 60ml vegetable oil
  • 28.00 gm panang curry paste
  • 40.00 ml finely chopped palm sugar
  • 2 tsp coriander root, finely chopped (keep leaves for garnish)
  • 65.00 gm light crunchy peanut butter
  • 20.00 ml kecap manis
  • 185ml evaporated milk
  • 150g Nigari hard tofu, cubed
  • 1 Lebanese cucumber, roughly peeled & roughly chopped
  • 250g bean sprouts, trimmed
  • 350g coliban potatoes, boiled and cubed
  • Coriander sprigs, to garnish
Instructions:
  • Skewer the pork and set aside. Warm 1 tablespoon oil in a pan over low heat. Stir in curry paste and palm sugar and cook for 30 seconds. Introduce coriander, peanut butter, kecap manis, and 1/4 cup water, whisking until smooth. Incorporate evaporated milk and simmer until thick, about 1 minute.
  • Heat the remaining oil over medium heat. Cook the tofu until golden brown and set it aside. In the same pan, grill the skewers for 2-3 minutes on each side.
  • Arrange the cucumber, tofu, sprouts, and potatoes on serving plates. Add the pork skewers on top and generously drizzle with peanut sauce. Finish by garnishing with fresh coriander leaves.

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