Indonesian Pork Roast with Peanut Sauce

READY IN: 3hrs
Recipe by Hey Jude

This is absolutely a wonderful, lazy Sunday afternoon recipe. The peanut sauce is to die for, you could use it for satays, etc. I order the shoulder roast from my butcher when we need (crave) this meal. Prep time does not include marinading time.

Top Review by limbojack

I tried this today and the family loved it. The peanut sauce is a real winner. I was looking for a light peanut sauce that does not use coconut milk and this is just perfect. The meat was a bit burnt on the outside. I might wrap it in foil in future before leaving it in BBQ. But overall an excellent recipe. Thank you for sharing this.

Ingredients Nutrition


  1. In a large bowl, stir together hot broth, sugar, soy sauce and rice wine or sherry.
  2. Stir till dissolved.
  3. Add pork and turn to coat (or put pork in a heavy-duty, plastic, food-grade bag and add marinade).
  4. Cover and refrigerate until the next day, turning several times.
  5. Lift meat from marinade and drain briefly, barbecue on a rack by indirect/medium-hot heat in a gas grill, or over a drip pan, indirect heat on a charcoal grill.
  6. Grill until a meat thermometer inserted in thickest part registers 170° (2-2 1/2 hours).
  7. To serve, let meat stand for 10 minutes.
  8. Meanwhile, prepare Peanut Sauce.
  9. Cut meat across the grain into thin slanting slices.
  10. Serve with sauce.
  11. Peanut Sauce: In a 2 Qt pan, combine water, peanut butter and garlic.
  12. Cook over medium-low heat, stirring, until mixture boils and thickens.
  13. Remove from heat and stir in brown sugar, lemon juice, soy sauce and crushed red pepper.
  14. Serve hot.
  15. If made ahead, cover and refrigerate for up to 2 days.
  16. To reheat, stir over low heat until hot, adding more water, if needed, to restore to original consistency.

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