Pork Sate Babi in Cashew Whiskey Nut Sauce

This recipe is a Dutch-Indonesian satay fusion spiked with a nutty whiskey sauce that is lip-licking delicious. Indonesia and Netherlands share a deep colonial relationship for centuries that began during the spice trade. Indonesia became the largest Dutch colony where the Dutch-East Indies trading post was establish for spice trading. This enabled the Dutch to monopolize the inter-continental spice trading.

So, what exactly is Satay or Sate? Contrary to popular misconception, Satay is not the nutty sauce. Satay is the process of flavoring, skewering & grilling meat.

Satay is traditionally served with sauce, not necessarily peanut albeit it's the most popular choice.

Pork Sate Babi in Cashew Whiskey Nut Sauce

Ingredients:

Pork & Marinade

1 lb. Pork shoulder (sliced 1/2 inch or thicker if marinated overnight)

4 cloves Garlic (finely minced)

1/2 inch Ginger (grated)

2 1/2 tbsp. Dark Brown Sugar

1 tbsp. Lime juice

2 tbsp. Soy Sauce

As needed melted butter

Cashew Whiskey Satay Sauce

1 cup Ground Cashew (substitutes: ground peanuts or 1/2 cup Peanut Butter)

2 oz. Whiskey of choice (I used Knob Creek for it's nutty notes)

2 tbsp. Sesame Oil

2 cloves Garlic (minced)

1 pc. Onions (Grated)

2 tbsp. Dark brown sugar

2 cups Coconut milk

1 tbsp. Vinegar

To Taste Soy sauce

Garnish:

Lime zest

Instructions:

Meat:

1. Mix the marinade in a bowl & marinate the pork for at least 2 hours or overnight

2. Skewer the pork and baste with melted butter

3. barbecue & smoke over medium heat until golden, set aside

Satay Sauce:

1. Toast the ground cashew in a pan, set aside

2. sauté the garlic until golden brown. Stir in the pureed onions and deglaze with whiskey Add in the vinegar, brown sugar and soy sauce - continue to simmer for at least 3 minutes.

3. Add back the ground cashew or peanut butter, stir and simmer on low for 5 more minutes

4. drizzle in the coconut milk and continue to simmer until the sauce thickens into desired consistency

5. Taste & adjust the salt & sweet flavor balance with brown sugar or soy sauce, finish with sesame oil

Drizzle the Barbecued pork skewers generously with the satay sauce and garnish with a lot of lime zest; serve with rice Indonesian style or with roasted potatoes Dutch style.

Digestif:

I long for a robust dram after indulging in the fattiness of pork. This ginger & toffee rich peppercorn spiced dram provides the perfect continuity to the nutty satay dish. The dominant orange flavor after taste is the most welcome palate cleanser to finish.

David Nicholson Reserve

ABV 50%