Today's Case:
Javanese Pork Skewers
Re: Javanese pork skewers
From: Penny
To: Phaedrus
Date: 4/4/2024, 7:32 AM
On 4/3/2024 5:48 PM, Penny wrote:
Dear Uncle Phaedrus
I am trying to find a recipe my mother used to make.
I am pretty sure that she clipped it out of Sunset Magazine
in the early 1970s. (I have searched their archives and sent
in a request, but have gotten no response from them.)
The recipe was called Javanese Pork Sticks (or maybe Skewers).
It was chunks of pork loin marinated in a mixture that included
chili powder, coriander, celery salt, and other ingredients I can’t
remember. You grilled the pork on skewers with pineapple and
other vegetables and served it with rice.
It was really good and unusual and I have not been able to find
anything like it. If you can find this recipe I would be very grateful!
Thank you
Penny
Hello Penny,
Your request highlights the difficulty of finding a particular unique recipe on the Internet.
I cannot find any recipe that precisely matches your description.
I can't find any recipe with the name "Javanese Pork Sticks" or "Javanese Pork Skewers" or "Javanese Pork Kebabs" that mentions Sunset Magazine and otherwise matches your description. I also cannot find a recipe for just "Pork Sticks" or "Pork Skewers" or "Pork Kebabs" that mentions Sunset Magazine and has pineapple chunks or those marinade ingredients. Just to be sure, I double checked using "Japanese" instead of "Javanese." No go. I also cannot find any recipe for pork chunks and pineapple grilled on skewers that has the exact marinade ingredients that you give. I also checked the Sunset Magazine recipe archives on their site, with no better success than you. However, those archives are limited and may not go back as far as the 1970s. Your idea that the recipe was from Sunset seems quite speculative. Perhaps the case with this particular recipe is that she clipped it from another magazine or newspaper. Do you have other family members who might be able to provide more information?
The closest recipes (in name) that I found are below and on these sites:
Javanese Pork Kebabs
Javanese Pork Tenderloin
Javanese Grilled Pork
Phaed
Pork Tenderloin Javanese
2 lbs. pork tenderloin
6 Brazil nuts, grated
1 c. minced onion
2 cloves garlic, minced
1/4 c. lemon juice
1/4 c. soy sauce
2 tbsp. brown sugar
1 tbsp. ground coriander
1/4 tsp. crushed red pepper
1/4 c. olive or vegetable oil
Hot Saffron rice, or lightly curried rice, with currants
Trim excess fat from meat. Cut meat into 1 inch cubes.
Combine nuts, onion, garlic, lemon juice, soy sauce,
sugar, seasonings and oil. Add pork cubes; marinate
for 10 minutes.
Place pork on metal skewers; reserve marinade.
Grill over coals, or broil for about 10 minutes on each
side, brushing once on each side with the reserved
marinade. Serve pork on skewers along with hot rice.
Serves 4-6.
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Dear Uncle Phaedrus
Thank you so much for your response and for applying your
expertise to this problem!
The recipe you included actually does look reasonably close,
so I may start there and see how I get along. (Although I will
have to see if I can derive the reason for the grated Brazil nuts. Lol!)
Thanks again
Penny
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Re: Javanese pork skewers
From: Penny
Date: 4/6/2024, 12:48 PM
To: Phaedrus
FOUND IT! I had put it in a “good safe place” 🤪
You were right, it does not seem to be from Sunset magazine.
Probably the San Francisco Chronicle. Anyway, it’s a great recipe:
Thanks again for your help!
Regards
Penny
Javanese Pork Sticks
Marinade:
Combine 2 TBS ground coriander seed, 1/4 tsp garlic powder,
1 tsp celery salt, 1 TBS chili con carne seasoning and 1/4 cup
olive oil. Mix well and let stand 5 minutes. Then stir into this
2 TBS grated onion, 1/4 cup lemon juice, 2 TBS brown sugar,
1/4 cup soy sauce, 1/2 tsp black pepper and 1/4 cup dry sherry
wine.
Blend all well, then add 1-1/4 pounds lean pork or pork tenderloin
cut in 1-1/4 inch cubes. Let the pork cubes marinate in the
refrigerator overnight.
To barbecue, thread the pork cubes on skewers*, alternating with
pineapple chunks or cubes of parboiled yams or sweet potatoes
and water chestnuts. Broil slowly over a charcoal fire for about
5 minutes, turning the skewers frequently and basting with the
marinade.
Serve over hot, fluffy cooked rice. This makes 4 servings.
*If you use wooden or bamboo skewers, don't forget to soak them
in water before using so they don't burn up. Soak them at least
30 minutes. Overnight is even better.
