Petty Pandean-Elliott’s Pork Satay Recipe With A Chilli, Ginger & Lime Sambal

Enjoy this pork satay with rice and seasonal vegetables. Photo / Supplied

Rica-rica is a sambal from Manado, North Sulawesi. The name translates to “chilli” in the local dialect and, to be expected, this spicy condiment has fiery intensity.

The spiciness is also attributed to the red ginger, distinctively coloured, local to Manado and smaller than your typical ginger.

For this recipe, I have reduced the number of bird’s eye chillies, but you can add as many as 20 if you’re feeling adventurous. You can also try this dish using prawns, chicken or fish fillets.

Recipe extracted from The Indonesian Table by Petty Pandean-Elliott (Phaidon, $60), available now.