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 sause.
 
 
And the Word became flesh, and dwelt among us, and we saw His glory, glory as of the only begotten from the Father, full of grace and truth. (John 1:14)