EASY PORK BARBECUE WITH JAVA RICE

soy sauce

🥗Healthier: tamari

💰Cheaper: salt + water

Tamari is gluten-free while salt + water can mimic the salty flavor.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while maintaining flavor.

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey is a natural sweetener, while white sugar is more cost-effective.

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork butt

Chicken thighs are lower in fat, while pork butt is a cheaper cut.

Prepare 1 kilo of pork meat, which is a tender cut already sliced elongated, and place it in a bowl.

Add 1/2 cup of soy sauce, 1/4 cup of pineapple juice, rock salt, black pepper, and pounded garlic to the pork.

Combine the ingredients until the sugar melts a bit, then cover and refrigerate for at least 2 hours, preferably overnight.

Soak barbecue sticks in water to prevent burning during grilling.

Skew the marinated pork onto the soaked barbecue sticks, compressing the meat as desired.

If not cooking immediately, pile skewers on a plate, cover with remaining marinade, and refrigerate for later use.

Heat a non-stick pan over medium flame and add a bit of cooking oil.

Cook the skewered pork in the pan for about 4-5 minutes per side until cooked through.

In a separate pan, prepare the sauce by combining peanut butter, water, brown sugar, banana ketchup, and soy sauce, then heat until boiling.

For the Java Rice, heat oil in a pan and add annatto powder, banana ketchup, and pimientos, cooking until blended.

Add 3-4 cups of rice to the pan and stir-fry until the rice is well-coated and heated through.

Continue cooking the Java Rice until the flavors are well distributed and the rice is slightly turning brown.

Plate the Java Rice, add the cooked pork barbecue, and serve with the peanut barbecue sauce on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens