Indonesian Pork (or other protein)

Mom and Dad used to have an annual Sock Hop. We got to help decorate with homemade R&B posters and record label art. Mom made her circle skirt, cinch belt and crinoline (which I remember as being VERY EXOTIC UNDERWEAR!)

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Ah, childhood memories. Indonesian Pork is my Proustian Madeleine. I remember returning to grade school after a summer’s break and some teacher attempting to ‘get to know us’ by asking “What is your favorite food?”.
We went around the room…. Pizza … Pizza… Spaghetti… Burgers … Pizza … Indonesian Pork … ????
Yeah, I was that jerk. But it was TRUE!
This recipe is essentially a bunch of that delicious peanut sauce you get when you order satay. I tend to go a little light on the butter, but mom certainly didn’t. (She was really into butter - you’ll see!) I made it for a big crowd and substituted chicken, shrimp, tofu & grilled veggies for the pork. Save some of the marinade (or make extra) for dipping. Or, if you forget or don’t want to deal, take the used marinade and cook it really well to kill any bacteria and use as sauce. This will soon be YOUR favorite. Mom often paired this with a refreshing Indian salad, which I will also share.

INDONESIAN PORK | serves 4-6

2 pounds of pork (or other protein) cut into 1” cubes

SAUCE
Combine In processor, until pureed: 
1 C salted peanuts
2 Tbsp ground coriander
2 garlic cloves
1 tsp crushed red pepper
1 C sliced onion
¼ c fresh lemon juice
2 Tbsp brown sugar
½ C soy sauce
½ tsp pepper

Transfer to saucepan, bring to boil.

Add:
½ cup butter
½ cup bouillon or water

Cool.  

Marinate protein at least 3 hours.  Great over charcoal, but good enough under broiler.  Heat leftover marinade WELL, and pour over protein. Serve on rice.

INDIAN SALAD
No measurements or amounts - just wing it!
cucumber - chopped
tangerines -sections, halved
mint - chopped
lettuce - 1/4" shreds
slivered almonds
lime juice

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