Indonesian Pork Satay with Rica-Rica Sambal
Indonesian Pork Satay with spicy rica-rica sambal brings bold flavors to your grill. This gluten-free fiery BBQ treat is perfect for weeknight dinners!
You know that moment when you’re craving something bold, smoky, and completely different from your usual dinner rotation? That’s exactly how I felt last summer when I stumbled upon Indonesian Pork Satay at a family cookout. The combination of charred, juicy pork with that fiery rica-rica sambal was a total game-changer.
This gluten-free fiery BBQ treat has become my go-to when I want to impress guests without spending hours in the kitchen. The best part? Everything comes together in about 30 minutes, and the flavors are so vibrant that nobody even thinks about gluten.
Trust me, once you try this ginger and lime pork with that spicy sambal, you’ll be adding it to your regular rotation.
Indonesian Pork Satay isn’t just delicious—it’s naturally gluten-free and packed with protein, making it perfect for busy families who want something exciting without compromising on nutrition. According to trusted gluten-free nutrition guidelines, grilled lean proteins like pork tenderloin offer essential nutrients while keeping meals light and satisfying.
Ingredients
| Rica-Rica Sambal | Satay |
|---|---|
| 2 garlic cloves, coarsely chopped | 600g pork tenderloin fillet, cut into 2cm cubes |
| 2 long shallots, coarsely chopped | Juice of 1 lime |
| 2-3 red bird’s eye chillies | Cooked rice, to serve |
| 2 large red chillies | 12-14 long bamboo skewers |
| 20g ginger, thinly sliced | |
| 2 tbsp coconut oil or sunflower oil | |
| Juice of 1 lime | |
| Salt to taste |
Instructions
Step 1: Start by soaking your bamboo skewers in water for at least an hour—this prevents them from turning into tiny torches on your grill. While they’re soaking, grab your blender and toss in the garlic, shallots, bird’s eye chillies, large red chillies, and ginger. Whizz everything until you’ve got a smooth, fiery paste that smells absolutely incredible.
Step 2: Heat your coconut oil in a frying pan over medium heat and add that gorgeous rica-rica paste. Let it sizzle and fry for 6-7 minutes, stirring occasionally so it doesn’t stick. You’ll know it’s ready when the raw smell disappears and it starts smelling sweet and spicy. Season with lime juice and a pinch of salt, then cook for another 2 minutes.
Step 3: Cut your pork tenderloin into even 2cm cubes so they cook uniformly on the grill. Season with ½ teaspoon of salt, then mix half of your rica-rica sambal with the lime juice in a bowl. Toss the pork cubes in this marinade and let them sit for 10 minutes—just enough time to infuse those bold flavors without getting too intense.
Step 4: Fire up your barbecue or heat a griddle pan until it’s smoking hot. Thread four pieces of marinated pork onto each skewer, leaving a tiny gap between each cube for even cooking. Grill the Indonesian Pork Satay for 5-6 minutes total, brushing with extra marinade and turning frequently until you see those beautiful char marks and the pork is cooked through. The internal temperature should hit 145°F for perfectly juicy, safe-to-eat pork.
Step 5: Transfer your sizzling skewers to a serving plate and let them rest for just a minute. Serve immediately with fluffy cooked rice and the remaining rica-rica sambal on the side for dipping. Man, oh man, watching everyone reach for seconds never gets old!
Substitutions
If you can’t find pork tenderloin, chicken thighs work beautifully in this recipe and stay super moist on the grill. Just adjust your cooking time to 7-8 minutes to ensure they’re cooked through completely.
Not a fan of intense heat? You can dial back the bird’s eye chillies to just one or even skip them entirely—the large red chillies still give you flavor without the tongue-scorching fire. I’ve made this for my kids using just one large red chilli, and they absolutely devoured it.
Coconut oil adds a subtle sweetness that complements the ginger and lime pork, but regular vegetable oil or avid oil works perfectly fine. The key is using an oil with a high smoke point since you’re cooking that rica-rica sambal over medium heat.
Troubleshooting
If your skewers are burning before the pork cooks through, your heat is too high. Move them to a cooler part of the grill or reduce your stovetop heat to medium, and give them an extra minute or two to finish cooking gently.
Is your rica-rica paste too thick to blend? Add a tablespoon of water or lime juice to help the blades move smoothly. The paste should be smooth but not watery—think of the consistency of thick tomato paste.
Dry pork is usually the result of overcooking, so keep a close eye on those skewers. Since pork tenderloin is so lean, it can go from juicy to dry in just a minute or two, so set a timer and trust it!
Storage and Meal Prep
Leftover Indonesian Pork Satay keeps beautifully in an airtight container in the fridge for up to 3 days. I actually love eating the cold satay sliced over salads or tucked into lettuce wraps for a quick lunch. Reheat gently in the microwave or toss them back on a hot pan for a minute on each side.
You can prep the rica-rica sambal up to 3 days ahead and store it separately in the fridge. The flavors actually deepen and meld together, making your fiery BBQ treat even more delicious. Just marinate your pork right before cooking for the best texture.
Serving Suggestions
This Indonesian Pork Satay pairs perfectly with steamed jasmine rice or our gluten-free cauliflower fried rice for a lighter option. The fried rice soaks up all that spicy sambal beautifully.
Add a simple cucumber salad dressed with rice vinegar and a pinch of sugar to balance the heat. Fresh herbs like cilantro and Thai basil scattered over the top add a bright, cooling element that makes every bite more complex.
For a complete Indonesian-inspired feast, serve alongside our gluten-free salmon pasta as a starter, or save that for another night when you’re craving something creamy and comforting.
Variations
Kid-Friendly Version: Reduce the chillies to just one large red chilli and add an extra tablespoon of lime juice for brightness without the burn. My seven-year-old nephew devours this version, and it’s become his favorite “fancy dinner” request.
Dairy-Free (Already!): This ginger and lime pork recipe is naturally dairy-free, making it perfect for anyone avoiding lactose or following a paleo-style eating plan. Just confirm your rice is cooked in water or broth rather than butter.
Meal Prep Bowls: Slice the cooked satay off the skewers and portion it into containers with rice, roasted vegetables, and a drizzle of rica-rica sambal. These bowls reheat like a dream and make weekday lunches feel special. Well… I may have eaten three of these in a row last week and regret nothing!
Spice-Lover’s Version: Double the bird’s eye chillies and add a teaspoon of sambal oelek to your marinade for an extra kick. This fiery BBQ treat becomes absolutely incendiary—in the best possible way.
Indonesian Pork Satay with Rica-Rica Sambal FAQs
Can I make Indonesian Pork Satay without a grill?
Absolutely! A cast-iron grill pan or even a regular skillet works great for this recipe. Just heat your pan until it’s very hot, cook the skewers for the same 5-6 minutes, and you’ll still get lovely caramelization and char.
What’s the best way to prevent wooden skewers from burning?
Soaking them in water for at least an hour before threading the pork is essential. If you’re grilling frequently, consider investing in metal skewers that you can reuse forever—they’re a game-changer for summer cookouts.
How do I know when my pork satay is fully cooked?
Use an instant-read thermometer to check that the internal temperature reaches 145°F. The pork should be slightly pink in the center but firm to the touch, not rubbery or dry.
What makes rica-rica sambal different from regular sambal?
Rica-rica sambal is a specific style from North Sulawesi that features fresh chillies, shallots, ginger, and lime rather than fermented ingredients. It’s brighter and fresher-tasting than jarred sambal, with a lovely citrusy kick that complements grilled meats beautifully.
Can this recipe work with beef or lamb instead?
Yes! Both beef sirloin and lamb leg work wonderfully with these bold flavors. Just adjust your cooking time slightly—beef can handle the same 5-6 minutes, while lamb might need 6-7 minutes depending on how thick your cubes are.
This Indonesian Pork Satay has completely transformed our weeknight dinner game. It’s become our go-to dish for everything from casual Tuesday dinners to Memorial Day cookouts, and honestly, I can’t imagine summer without it anymore. The combination of tender ginger and lime pork with that intensely flavorful rica-rica sambal just hits differently than any other grilled meat recipe I’ve tried.
If you’re looking for more globally-inspired gluten-free recipes that pack serious flavor, check out our lamb shank nihari—another deeply spiced dish that’ll expand your dinner horizons. Once you master this fiery BBQ treat, you’ll feel confident tackling any international recipe that comes your way!
Fiery Indonesian Pork Satay with Rica-Rica Sambal
Equipment
- Bamboo skewers
- Blender
- Frying pan
- Barbecue or griddle pan
- Mixing bowl
Ingredients
Rica-Rica Sambal
- 2 garlic cloves coarsely chopped
- 2 long shallots coarsely chopped
- 2-3 red bird’s eye chillies
- 2 large red chillies
- 20 g ginger thinly sliced
- 2 tbsp coconut oil or sunflower oil
- 1 lime juiced
- salt to taste
Satay
- 600 g pork tenderloin fillet cut into 2cm cubes
- 1 lime juiced
- ½ tsp salt
- 12-14 long bamboo skewers
- cooked rice to serve
Instructions
- Start by soaking your bamboo skewers in water for at least an hour—this prevents them from turning into tiny torches on your grill. While they’re soaking, grab your blender and toss in the garlic, shallots, bird’s eye chillies, large red chillies, and ginger. Whizz everything until you’ve got a smooth, fiery paste that smells absolutely incredible.
- Heat your coconut oil in a frying pan over medium heat and add that gorgeous rica-rica paste. Let it sizzle and fry for 6-7 minutes, stirring occasionally so it doesn’t stick. You’ll know it’s ready when the raw smell disappears and it starts smelling sweet and spicy. Season with lime juice and a pinch of salt, then cook for another 2 minutes.
- Cut your pork tenderloin into even 2cm cubes so they cook uniformly on the grill. Season with ½ teaspoon of salt, then mix half of your rica-rica sambal with the lime juice in a bowl. Toss the pork cubes in this marinade and let them sit for 10 minutes—just enough time to infuse those bold flavors without getting too intense.
- Fire up your barbecue or heat a griddle pan until it’s smoking hot. Thread four pieces of marinated pork onto each skewer, leaving a tiny gap between each cube for even cooking. Grill the Indonesian Pork Satay for 5-6 minutes total, brushing with extra marinade and turning frequently until you see those beautiful char marks and the pork is cooked through. The internal temperature should hit 145°F for perfectly juicy, safe-to-eat pork.
- Transfer your sizzling skewers to a serving plate and let them rest for just a minute. Serve immediately with fluffy cooked rice and the remaining rica-rica sambal on the side for dipping.
