Let the pork freeze lightly. For the marinade, cap the cloves of garlic at both ends, peel them and press them through a garlic press into a sufficiently large bowl. Add the remaining ingredients to the marinade and mix everything. Cut the pork into approx. 8 mm thick slices and cut them into approx. 1 x 1 cm pieces. Do not degrease fat pieces! Put the pieces of meat in the marinade, mix well and marinate for 2 days, mixing twice a day.
In the meantime, make the peanut sauce and sambal. For the peanut sauce, boil the peanuts in the water for 10 minutes. Strain and add to the small beaker of a blender with the remaining ingredients. Puree for 1 minute at the highest setting. Put in a pan and thicken a little. Place in a suitable glass or bowl, cover with 2 tablespoons of peanut oil and keep covered in the refrigerator until use (lasts approx. 4 weeks).
For the sambal, split the kemiri nuts lengthways and halve the halves lengthways and crossways. Discard old, rancid and moldy ones (see note). Wash the red peppers and cut across into pieces approx. 1 cm wide. Leave the grains in place, discard the stem. Wash the tomatoes, remove the stalk, quarter lengthways, remove the green stalk and cut in half crosswise. Cap the onions and the cloves of garlic at both ends, peel and roughly cut into pieces. Heat a medium-sized pan, add 2 tablespoons of the peanut oil and let it get hot. First add the kemiri nuts, then add the onions and garlic and roast until the onions are translucent. Put together with the remaining ingredients for the sambal in the small mug of a blender. Puree for 1 minute at the highest setting. Put in a pan and thicken a little. Place in a suitable glass or bowl, cover with 2 tablespoons of peanut oil and keep covered in the refrigerator until use (lasts approx. 4 weeks).
20 wooden skewers, approx. 20 cm long, soak for 10 minutes before use. Strain the marinated pieces of meat in a coarse sieve. Do not discard the strained marinade! Skewer about 5 - 6 pieces of the marinated meat per skewer. Before you really have to start right away, cut the 4 small, red onions at both ends, peel them and quarter them lengthways. Place 3 - 4 tablespoons of the peanut sauce on one side of the serving bowl, add onion pieces and sambal and garnish with mango slices, flowers and leaves (see photo, left). In Indonesia, sates are grilled on a mini grill with charcoal from the hard shell of the coconut with the help of a fan or a fan in a few minutes. If you do not have this option, fry the sate with a little peanut oil and a very hot pan, turning it several times and brushing with the remaining marinade in portions for 2 minutes (per portion). Place the finished sate in the serving bowls and serve hot. Don`t forget to mention that the frangipani flowers are not suitable for eating, otherwise they will soon run out of guests. Granted, it`s a tough job for poor people who want to be millionaires
Kemiri nuts, note:
The kemiri nuts, like the almonds and peanuts, are in two parts. The two halves are held together at the edge, similar to bean pods. You split the kemiri nuts by placing them on the edge and cutting into the edge from above with a sharp knife. In the middle of the nut there is a cavity in which molds like to settle. If there is a gray veil to be discovered here, off in the organic waste. Just like the nuts, which feel doughy when cut. Fresh kemiri nuts smell a bit like hazelnuts and are white. Clearly yellow nuts are old, mostly rancid and should only be used as organic waste.
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