Balinese pork belly satay

Ingredients

• 1 tsp eachground cumin, chilli powder, garlic powder and ground nutmeg
• 2red shallots, finely chopped
• 2 clovesgarlic, crushed
• 80 ml (⅓ cup)peanut oil
• 700 grindless pork belly, cut lengthways 1 cm thick into 6 strips
• to servesteamed rice, coriander leaves and lime wedges
• 2 tbsp eachkecap manis and fish sauce
• 1 tbspbrown sugar
• 2 tspfinely grated ginger
• Juice and zest of 1, plus extra to servelime
• 1 tspground cumin
• 1 tspground turmeric
• 2½ tbspJimmy's Saté Sauce or peanut butter
• 125 ml (½ cup)coconut cream

Instructions

1. 1

   Coat the pork

   Stir the spices, shallots, garlic and peanut oil together in a large bowl. Season to taste, add the pork and toss to coat. Leave to stand until needed.

2. 2

   Make the glaze

   Put the kecap manis, fish sauce, brown sugar, ginger, lime juice and zest in a small saucepan. Simmer over low-medium heat for 8 minutes, stirring occasionally, until reduced by half.

3. 3

   Cook the peanut sauce

   Combine the cumin, turmeric and Jimmy's Saté Sauce or peanut butter in a small saucepan over low heat. Stir for 1 minute until fragrant, then add the coconut cream and cook for 10 minutes, stirring occasionally, until slightly thickened. Keep warm until ready to serve.

4. 4

   Grill the skewers

   Preheat a lightly greased barbecue or char-grill pan to medium-high. Thread each pork strip onto a metal skewer in an S shape. Grill for 8–10 minutes, basting regularly with the glaze and turning frequently, until cooked and charred. Rest for 5 minutes, then serve with coriander leaves, peanut sauce, steamed rice and lime wedges.

What is Balinese pork belly satay?

Satay is a popular Indonesian dish of seasoned meat cooked on skewers, often served with a rich dipping sauce. This version takes inspiration from Balinese flavours, using aromatic spices, sweet-savoury kecap manis and bright lime.

Pork belly brings plenty of flavour and turns tender beneath its browned, charred edges. A ginger glaze and coconut-cream peanut sauce give the skewers contrasting sweet, tangy and creamy notes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1900 calories, 48g protein, 67g carbs, 158g fat.

Pork belly supplies most of the protein and fat, while the peanut oil, peanut-based sauce and coconut cream add further fat. Rice is the main source of carbohydrate. Serve with a generous portion of rice and add a side of vegetables for a more balanced plate.

The spice coating

Spice mix: cumin, chilli powder, garlic powder and nutmeg season the pork alongside chopped shallot and crushed garlic. Toss the strips thoroughly so the oil and aromatics reach their surfaces.

Pork strips: cutting the belly lengthways into six strips gives each piece a shape that can be threaded in an S and basted while grilling.

A glossy ginger-lime glaze

Reduction: simmer the glaze until it has reduced by half, as directed, to concentrate the kecap manis, fish sauce, sugar, ginger and lime. Stir occasionally and keep the heat low-medium so it reduces steadily.

Basting: brush or spoon the glaze over the pork regularly as it cooks. Frequent turns help the glaze colour the meat across its surface.

Getting the peanut sauce right

Aromatic base: stir the cumin, turmeric and saté sauce or peanut butter over low heat for 1 minute, until fragrant. This brief warming step brings out their aroma before the coconut cream goes in.

Texture: cook the sauce for about 10 minutes, stirring occasionally, until slightly thickened. Keep it warm for serving; it will continue to feel rich and creamy alongside the lime-bright pork.

Grilling and doneness

Even cooking: preheat the barbecue or char-grill pan to medium-high and turn the skewers frequently during their 8–10 minutes of grilling. The recipe's cues are cooked pork and charred patches on the surface.

Resting: leave the skewers to rest for 5 minutes after grilling. This gives you time to arrange the rice and sauces without serving the pork straight from the heat.

Serving the satay

Rice: steamed rice makes a simple base for the pork and its two sauces, catching any glaze or peanut sauce that runs onto the plate.

Fresh finish: scatter the skewers with coriander leaves and serve with lime wedges. A squeeze of lime adds a sharp contrast to the rich pork and coconut cream.

Recipe notes & tips

• Cut the pork into six strips of even thickness so they cook at a similar rate.
• Thread each strip in an S shape, keeping it secure on the skewer.
• Turn the skewers frequently to help them char evenly.
• Baste regularly while grilling, as directed, for a well-glazed finish.
• Rest the pork for the full 5 minutes before serving.
• Serve lime wedges at the table so everyone can adjust the tartness.

Variations

• Use peanut butter: choose it in place of Jimmy's Saté Sauce for the peanut sauce.
• Adjust the chilli: use less chilli powder for a milder coating.
• Add vegetables: serve the skewers with steamed greens alongside the rice.
• Make it extra limey: offer additional lime wedges for squeezing over the finished skewers.

Common mistakes to avoid

• Skipping the reduction: simmer the glaze until it has reduced by half so it is concentrated enough to coat the pork.
• Cooking the sauce too quickly: keep it over low heat while warming the spices, then add the coconut cream and cook as directed.
• Turning too rarely: turn the skewers frequently to help the pork cook and char evenly.
• Serving immediately: rest the grilled pork for 5 minutes before bringing it to the table.
• Forgetting to baste: brush on the glaze regularly during grilling for flavour across the skewers.

How to store

Refrigerate leftover pork and sauces in separate airtight containers for up to 3 days. Reheat the pork until hot throughout and warm the sauce gently, stirring; freshly cooked rice is best.

Frequently asked questions