Satay babi with spicy potato salad and garlic sprinkles
Time to fire up the BBQ! This dish features the always delicious satay with a spicy potato salad. Enjoy your meal!
Ingredients:
For the spicy potato salad:
- 500 g CêlaVíta floury potatoes
- 100 g frozen peas
- 2 cm ginger, without peel
- 1 shallot, finely chopped
- Fresh red pepper, to taste
- 1 gherkin, diced
- 1 yellow pepper, diced
- 2 tbsp crème fraîche
- 1 tbsp mayonnaise
- Salt, to taste
For the satay babi:
- 250 g bacon without rind, cut into small cubes
- 250 g shoulder chops, cut into small cubes
- 2 cloves of garlic, grated
- ½ tsp coriander powder
- 150 ml sunflower oil
- 100 ml soy sauce manis
- 1 tbsp brown sugar
- ½ lemon, juice
For the garlic sprinkles:
- 200 ml sunflower oil
- 6 cloves of garlic, clean and thinly sliced
Extra needed:
- 15 skewers, soaked in water
- Kitchen paper to drain on
- BBQ with coals, but the satays can also be cooked in the oven, airfryer, frying or grilling pan.
Preparation
Step 1:
Marinate the pork for at least 12 hours in a mixture of garlic, coriander powder, sunflower oil, soy sauce manis, brown sugar and lemon juice. Then thread the meat onto soaked skewers.
Step 2:
Put the potatoes in a pan with plenty of water. Put the pan on the heat and bring the water to a boil. Then boil the potatoes for 8-10 minutes. During the last 2 minutes, add the frozen peas and cook them briefly. Drain everything and let the potatoes and peas cool down.
Step 3:
Meanwhile, the garlic sprinkles can be made. Pour the sunflower oil into a small saucepan and add the garlic slices to it. Slowly heat the oil with the garlic over low to medium heat, stirring frequently. Meanwhile, prepare a bowl, strainer and kitchen paper. When the garlic starts to colour lightly and stop fizzing, it is ready. This will take at least 8 to 10 minutes. Pour the oil through the sieve. Let the garlic slices cool and drain on the kitchen paper. The garlic becomes bitter if it is fried too far into golden brown. The cooled garlic sprinkles can be kept for a week in a sealable container. The (garlic) oil that remains is fine for frying or wok cooking.
Step 4:
Make the spicy potato salad once the boiled potatoes have cooled down. Grate the ginger and add it to the potatoes and peas. Add the shallot, red pepper, gherkin, yellow pepper, crème fraîche and mayonnaise. Mix everything well and season the salad with salt and any extra red pepper and ginger.
Step 5:
Roast the satay babi on a charcoal BBQ for the tastiest results. Turn the satay regularly. This takes about 8 minutes. The satays can also be cooked in an oven or airfryer at 180°C or baked in a frying or grilling pan.
Serve the satay with the spicy potato salad and sprinkle some garlic sprinkles on top.
