Indonesian Pork Satay with Rollicking Buckaroo Pepper Jam & Adobo Lime Glaze

(Sate Babi Pedas Manis – Sweet & Spicy Grilled Pork Skewers)

Serves: 4 | Prep Time: 30 min | Cook Time: 15 min

Ingredients

For the Marinade:

1½ lbs pork shoulder or pork loin, cut into 1-inch cubes

2 tbsp Rollicking Buckaroo Pepper Jam (Medium or Hot)

1 tbsp Rollicking Buckaroo Adobo Lime Rub

2 cloves garlic, minced

2 tbsp kecap manis (sweet soy sauce)

1 tbsp lime juice

1 tbsp oil

For the Glaze:

2 tbsp Rollicking Buckaroo Pepper Jam

1 tbsp kecap manis

1 tsp Adobo Lime Rub

1 tsp rice vinegar

For Serving:

Steamed jasmine or coconut rice

Spicy peanut sauce (optional)

Fresh cucumber, tomato, and lettuce

Crispy fried shallots for garnish

Instructions

Marinate the Pork:
In a bowl, combine pork cubes, Pepper Jam, Adobo Lime Rub, garlic, kecap manis, lime juice, and oil.
Mix well, cover, and refrigerate for at least 2 hours (overnight for deeper flavor).

Prepare the Glaze:
In a small saucepan, warm together Pepper Jam, kecap manis, Adobo Lime Rub, and rice vinegar until smooth and glossy. Set aside.

Assemble the Skewers:
Thread marinated pork onto bamboo skewers (soaked in water for 30 minutes).

Grill the Satay:
Grill over medium-high heat for 10–12 minutes, turning occasionally, and brush with glaze during the final few minutes until caramelized and lightly charred.

Serve:
Plate over banana leaf or rice, drizzle extra glaze on top, and serve with peanut sauce and fresh veggies on the side.

Flavor Notes:
This dish captures Indonesia’s love for smoky, sweet, and spicy flavors. The Rollicking Buckaroo Pepper Jam adds a deep heat and fruit-forward glaze, while the Adobo Lime Rub infuses citrus and savory notes that make the satay pop — just like you’d find on the streets of Bali or Jakarta.