Indonesian satay with cashew nut sauce

Cut the pork fillets into 2 cm cubes. In a bowl, stir together half of the sweet soy sauce, garlic, ginger root and half of the lemon juice. Put the meat through and leave to marinate in the fridge for at least 1 hour. Let the meat reach room temperature in time. In a bowl stir the rest of the ketjapmarinadet together the rest of the lemon juice, the sambal, the spring onions and the cashew nuts. Put the sauce away covered.

Take the pieces of meat from the marinade and baste them on 6-8 (steeped) sticks. Brush the satés with oil. Grill them on a greased griddle or grill topper in 3-4 minutes per side cooked. Put the satés on a plate and serve them with the cashew nut sauce over it dripped. Tasty with crackers.