Balinese Pork Satay (<em>Sate Babi</em>) With Sweet Soy Glaze and Peanut Sauce Recipe

Ingredients (20)

• One (1-inch) knob fresh turmeric, peeled (about 10g), or 1 teaspoon (4g) ground turmeric
• 2 stalks lemongrass, bottom 4 inches only, outer layers and root removed, thinly sliced (about 80g)
• 8 medium cloves garlic, sliced (about 60g)
• 2 small shallots, sliced (about 75g)
• 3 whole dried pasilla or guajillo chilies, stems and seeds removed, roughly chopped (about 40g)
• 2 tablespoons (about 30g) palm sugar or brown sugar
• 2 teaspoons (about 6g) whole coriander seed
• 1 tablespoon (about 9g) whole white peppercorns
• Kosher salt
• 2 pounds (1kg) boneless pork shoulder, cut into 3/4-inch cubes
• 1 cup kecap manis (8 ounces; 240ml); see note
• 1/4 cup sugar (about 2 ounces; 50g), plus more if needed
• One (2-inch) knob ginger, roughly chopped
• 4 medium cloves garlic, roughly chopped
• 10 ounces roasted peanuts (285g; about 1 1/2 cups)
• 1/4 cup (60ml) vegetable or canola oil, divided
• 1 ounce (30g) tamarind pulp, soaked and strained (see note), or 2 teaspoons (10ml) tamarind concentrate
• 1 tablespoon (15ml) kecap manis or fish sauce
• Water, as necessary
• Sugar, to taste