Javanese Pork Saute**

Indonesian-inspired pork satay with a cool cucumber raita on the side. Boneless pork loin gets cubed and marinated in a blended sauce of peanut butter, soy sauce, brown sugar, lemon juice, garlic, and hot sauce, then threaded onto skewers and grilled or broiled until charred at the edges.

The marinade doubles as a glaze. As the skewers cook, the peanut butter and brown sugar caramelize and form a sticky, lacquered crust on each pork cube. The blender makes the marinade completely smooth so it coats evenly instead of clinging in clumps.

The cucumber raita, chilled for at least 2 hours before serving, is the essential cool-down. Thinly sliced cucumber in yogurt with cumin, black pepper, and cilantro cuts through the rich, sweet-salty pork and refreshes your palate between bites.

Kitchen Tips

• Cut the pork into uniform ½ inch cubes for even cooking on the skewers.
• Soak bamboo skewers in water for at least an hour before threading. Dry skewers catch fire on the grill.
• Ten minutes of marinating is enough. The blended marinade is concentrated, and longer marinating can make the pork mushy from the acid in the lemon juice.
• Make the raita first so it has time to chill while you prep and cook the pork.

Variations

• Use chicken thighs instead of pork for a more traditional Southeast Asian satay.
• Add a tablespoon of coconut milk to the marinade for a richer, more Indonesian flavor.
• Swap the raita for a quick peanut dipping sauce thinned with lime juice and soy sauce.