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Indonesian Pork Recipe

Indonesian Pork Recipe

A zippy marinade flavors these pork kabobs. “The recipe came from my mom, and it’s one of our favorites,” says Jan Stenzel of Littleton, Colorado.
TOTAL TIME: Prep: 25 min. + marinating Grill: 15 min. YIELD:2 servings


  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon water
  • 1 tablespoon lemon juice
  • 1/2 cup chopped onion
  • 1/3 cup salted peanuts
  • 2 teaspoons ground coriander
  • 2 teaspoons brown sugar
  • 1 garlic clove, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 1/8 teaspoon pepper
  • 2 tablespoons butter, melted
  • 1/2 cup chicken broth
  • 2 boneless pork loin chops (1 inch thick and 5 ounces each), cut into 1-inch cubes


  • 1. In a blender, combine the first 10 ingredients; cover and process until blended. Transfer to a small saucepan; stir in butter and broth. Bring to a boil; remove from the heat. Cool.
  • 2. Pour the marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 6 hours or overnight.
  • 3. Drain and discard marinade. Thread the pork cubes onto four small metal or soaked wooden skewers. Grill, uncovered, over medium heat for 12-14 minutes, turning occasionally, or until juices run clear. Yield: 2 servings.

Nutritional Facts

2 skewers equals 300 calories, 17 g fat (6 g saturated fat), 79 mg cholesterol, 458 mg sodium, 7 g carbohydrate, 2 g fiber, 31 g protein.

Wine Pairings

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer