top of page

Pork Satay with Chili & Ginger

A firm favourite in North Sulawesi island, the zing of chili and ginger is a winner at any barbeque. Equally delightful using chicken or prawns if that's your preference. 

Serves 4


  • 400gr pork fillet, in bite sized cubes

  • Bamboo skewers - soak the skewers in cold water for an hour to prevent burning over the BBQ coals

  • 2 tbsp lime juice

  • 1 tsp salt

For the paste:

  • 2 garlic cloves,10 cm fresh ginger & 10 shallots, all peeled and roughly chopped

  • 10 chillies

  • 2 tablespoons lime juice

  • 2 tablespoons coconut or vegetable oil

  • Salt to taste

_ASC3683 F_HR.jpg

A delicious paste of ginger, chili, garlic and lime juice with juicy cubes of pork 


  1. Place all the paste ingredients, except the lime and oil in a blender, or you can grind them with a pestle & mortar to create a fine paste. Season the paste with salt and lime juice and mix in the oil. 

  2. Season the pork with lime juice, salt, mix into the paste and leave to marinade  - for10-20 minutes

  3. Thread 3-4 cubes of the pork onto each bamboo skewer. 

  4. Grill over charcoal (or gas barbeque) for 4-5 minutes each side, sprinkling on the remaining marinade paste and turning to avoid burning the meat 

  5. Serve with steamed rice and salad. 

bottom of page