Ingredients

2 pound pork loin
1 each thai chile
4 each garlic clove
2 each onion, medium
2 Tbsp. ketjap manis
2 Tbsp. oil; divided
1 per serving bomboe sasate
1 tsp. cumin
1 tsp. cilantro
1/2 tsp. galangal
1/2 tsp. turmeric

Cooking Instructions

Cut pork loin into 1 inch cubes. Grind together cumin, cilantro, galangal, and turmeric. Grind together Thai chile, garlic and onion in a food processor. Add the bomboe sasate mixture and marinate meat cubes in this an hour or more (overnight preferable). Fry half the meat in a little oil, adding a Tbls. of ketjap manis, until cooked. Remove to a bowl and cook the remaining meat. Allow the meat to cool. Thread on bamboo skewers. At this point, they can be frozen for later use. Grill over charcoal or bake in a 350 oven until heated through. Use the pan drippings/cooked marinade in the saus ka‡ang.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)