Sate babi is an Indonesian pork satay that originates primarily from the Chinese-Indonesian and Balinese communities, offering a distinctive take on the country’s iconic skewered meat dishes. Unlike most Indonesian sate, which is often made from chicken, beef, or goat due to the country’s majority Muslim population, sate babi is popular in regions where pork is widely consumed, such as Bali, North Sulawesi, and parts of Java with significant non-Muslim populations, particularly among Chinese-Indonesians.
The meat is usually cut into bite-sized cubes or thin slices, allowing it to cook quickly while maintaining a tender, juicy interior and slightly charred exterior. During grilling, the skewers are often brushed with the leftover marinade to deepen the flavor and create a glossy, caramelized finish.
In Bali, sate babi is often prepared for religious ceremonies and festive gatherings, where it is served alongside lawar, rice, and spicy sambal. It holds an important cultural role, symbolizing celebration and abundance. In Chinese-Indonesian cuisine, it is commonly sold at street stalls and small family-run warungs, especially in urban areas like Jakarta and Surabaya, where it is typically served with rice, pickled vegetables, and a thick peanut or soy-based sauce.