THAI PORK SATAY
Thai Pork Satay - these skewers of pork marinated and grilled to perfection make delicious and easy Thai satay in your very own home!
Provided by Rasa Malaysia
Categories Thai Recipes
Time 40m
Number Of Ingredients 18
Steps:
- Put the fat in a small pot, add just enough water to cover, and set the pot over high heat. Bring the water to a rolling simmer, decrease the heat to maintain it, and cook until the opaque white fat has turned slightly translucent, about 5 minutes. Drain the fat, discarding the water, and cut it into approximately 3/4-inch squares that are about 1/4 inch thick.
- Skewer one fat cube per skewer (discard any extras), pushing the cubes down to about 4 inches from the tip. Weave one skewer through the center of each strip of pork, exiting and entering several times, so the strip is fixed firmly to it and ends just below the tip of the skewer.
- Combine the coriander and cumin in a small pan, set the pan over medium-low heat, and cook, stirring and tossing often, until the spices are very fragrant and the coriander seeds turn a shade or two darker, about 8 minutes. Let the spices cool slightly and pound them in a granite mortar (or grind them in a spice grinder) to a coarse powder. Combine the spice powder, condensed milk, lemongrass, galangal, turmeric, sugar, salt, pepper, and all but a few tablespoons of the coconut milk in a blender. Blend until smooth, then pour the marinade into a container, preferably a deep, narrow one. Swish the remaining coconut milk in the blender and pour it into the container.
- Add the skewers to the container with the marinade so that the meat (not necessarily the fat) is submerged in the marinade. Let it sit for at least 30 minutes or up to 1 hour while you prepare the grill.
- Prepare a grill, preferably charcoal, to cook over medium-high to high heat (see page 124). Or preheat a lightly oiled, large flat griddle over medium-high heat. Remove the skewers from the marinade, letting any excess drip back into the container. Season both sides of the pork with salt and cook in batches, if necessary, turning the skewers over once and moving them around to contain flare-ups, until the pork is just cooked through and the outsides are as charred as you like them, 3 to 6 minutes total.
- Serve them right away (or cover loosely with foil for up to 15 minutes after grilling) alongside the peanut sauce, cucumber relish, and bread.
Nutrition Facts : Calories 74 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 3 grams fat, Fiber 0 grams fiber, Protein 7 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 30 people, Sodium 98 milligrams sodium, Sugar 2 grams sugar
GRILLED PORK TENDERLOIN SATAY
My dad made this often when grilling for the family. I love this served on roasted veggies and yellow rice. Peanut butter and soy sauce come together for great Asian flavor. -Gayle Jefferson, Las Vegas, Nevada
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 skewers (1/2 cup sauce).
Number Of Ingredients 9
Steps:
- In a small saucepan, bring the first eight ingredients to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until thickened. Set aside 1/2 cup mixture for sauce., Cut pork in half widthwise; cut each half into thin strips. Thread pork strips onto eight metal or soaked wooden skewers. Grill, uncovered, over medium-hot heat for 2-3 minutes on each side or until no longer pink, basting occasionally with remaining mixture. Serve with reserved sauce.
Nutrition Facts : Calories 287 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 549mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
GRILLED ASIAN PORK SATAY WITH RICE AND CUCUMBER SIDE SALAD
This pork version uses easy-to-find ingredients from different Asian cultures. This is includes the sides of rice and cucumber side salad. From Cuisine at Home.
Provided by Cooker2K
Categories Pork
Time 35m
Yield 3 skewers, 4 serving(s)
Number Of Ingredients 18
Steps:
- Preheat grill to medium-high heat.
- Simmer hoisin, chili garlic sauce, honey, vinegar, oil, and salt for the satay in a saucepan over medium-high. Cook marinade 5 minutes, then set it aside to cool.
- Prepare pork, cutting it first into thirds lengthwise, then in half crosswise to make 6 pieces. Finally, slice each piece in half lengthwise to make 12 strips, each 4- to 6-inches long. Toss pork strips in the marinade, then thread strips onto skewers.
- Rice: Bring water and salt for the rice to a boil in a saucepan over medium-high heat. Stir in rice, cover, reduce heat, and simmer 15 minutes. Remove saucepan from heat. Just before serving, stir in peas and vinegar, fluffing rice until well mixed.
- Arrange satay on the grill so the skewers extend over the edge; cover and cook 3-4 minutes. Flip satay, baste with marinade, then grill until cooked through, 3-4 minutes more.
- Cucumber Salad: Combine sugar, vinegar, salt, and pepper flakes for the dressing in a bowl; set aside.
- To prepare the cucumbers, cut each cucumber in half lengthwise, then scoop out the seeds with a spoon. Discard seeds. Slice cucumber halves into thin slices to make a yield of 2 to 2 1/2 cups.
- Toss cucumber and onion slices with dressing until well coated. Chill salad until ready to serve. Salad can be prepared up to 1 hour ahead.
Nutrition Facts : Calories 511.3, Fat 9.3, SaturatedFat 1.4, Cholesterol 1.7, Sodium 1422.2, Carbohydrate 101.9, Fiber 3.9, Sugar 49, Protein 7.1
PORK SATAY WITH THAI SPICES AND PEANUT SAUCE
Throughout Southeast Asia, little skewers of marinated meat, grilled over coals, are sold as street snacks. Sweetly fragrant with coconut milk and spices, they are perfect for barbecue parties served with steamed rice, or on their own with drinks, whether grilled indoors or out. You may use pork loin or tenderloin, but marbled sirloin or shoulder is more succulent.
Provided by David Tanis
Categories finger foods, appetizer
Time 45m
Yield 12 small skewers
Number Of Ingredients 30
Steps:
- Prepare the skewers: Put pork in a mixing bowl. In a separate bowl, stir together shallot, garlic, ginger, lemongrass, cumin, coriander, turmeric, cayenne, fish sauce, lime juice, soy sauce, brown sugar and coconut milk, and pour over meat. Toss with your hands to coat well. Let marinate for at least 30 minutes or overnight. Meanwhile, soak 12 bamboo skewers in water.
- Prepare the cucumbers: Put cucumbers in a mixing bowl and season with salt. Add lime juice, sugar, shallots and chiles and toss to coat. Let stand for 15 minutes. Check seasoning, then transfer to a serving dish.
- Prepare the peanut sauce: Pulse the peanuts briefly in a food processor just until finely ground. Add the garlic, soy sauce, sesame oil, brown sugar, fish sauce, lime juice, cayenne and coconut milk, and process until well puréed. Transfer to a bowl, then taste and adjust seasoning. Thin a bit with lime juice or water as desired.
- Thread 2 slices of pork onto each bamboo skewer, keeping the meat as flat as possible. Grill over hot coals, under the broiler or on a stovetop grill pan for 3 minutes on each side, until cooked through and lightly browned. Transfer to a platter and garnish with cilantro and basil leaves. Serve with cucumber relish and peanut sauce.
THAI PORK SATAY
Steps:
- Gather the ingredients.
- If using wooden satay sticks, set them in water to soak while you prepare the satay (this will keep them from burning).
- Cut the pork into thin strips that are approximately 1 to 3 inches wide.
- Combine all other ingredients to make a marinade, stirring well to dissolve the honey. Taste the marinade. This marinade should taste both sweet and salty; if you'd prefer it to be spicier, add more cayenne pepper.
- Pour marinade over the pork. Stir the meat well and allow to marinate in the refrigerator for at least 30 minutes, or up to 24 hours.
- When ready to cook, skewer the meat, weaving it lengthwise along the stick. Position the meat near one end of the stick, leaving the other half as a handle for turning.
- Brush grill grates with oil and then lay satay on the grill for 5 to 7 minutes, or until meat sizzles and browns. Turn sticks and grill the other side another 5 minutes, or until cooked but still tender.
Nutrition Facts : Calories 442 kcal, Carbohydrate 30 g, Cholesterol 100 mg, Fiber 1 g, Protein 32 g, SaturatedFat 11 g, Sodium 1596 mg, Sugar 25 g, Fat 22 g, ServingSize 2 to 4 servings, UnsaturatedFat 0 g
PENANG PORK SATAY
I'm not exactly sure how much pork satay they eat in Penang, but I'm confident that your average pork-loving Malaysian would enjoy this explosive combination of flavors. Use a fairly large chunk of pork, because it doesn't take long to develop that beautifully brown, crusty exterior on the grill. Or in a broiler turned to high. Or in the oven at 500 degrees! Serve over rice with peanut sauce and cucumber salad.
Provided by Chef John
Categories World Cuisine Recipes Asian Malaysian
Time 4h50m
Yield 10
Number Of Ingredients 18
Steps:
- Place fresh turmeric in a food processor along with powdered turmeric. Add ginger, shallot, garlic, brown sugar, ancho chili powder, coriander, chipotle, cayenne, rice vinegar, soy sauce, fish sauce, tamarind paste, and cilantro. Blend into a fine paste.
- Cut pork into 1 1/2-inch cubes, trimming off fat as needed. Place pork in a bowl; season with salt. Pour in the marinade. Mix and massage pork with your hands until completely coated. Cover with plastic wrap and refrigerate for 4 to 18 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Thread pork through skewers so the pieces are touching but not squished together. Reserve leftover marinade.
- Grill skewers, brushing on reserved marinade, until pork just starts to firm up but is still slightly pink in the center, about 10 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Serve immediately.
Nutrition Facts : Calories 152.9 calories, Carbohydrate 8.1 g, Cholesterol 35.6 mg, Fat 8.8 g, Fiber 1.1 g, Protein 10.3 g, SaturatedFat 3.2 g, Sodium 897.8 mg, Sugar 3.9 g
PORK SATAY
Cilantro layers on the freshness, while the sesame oil and Thai chili sauce add Asian flavors that pair perfectly with peanut butter. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 20 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first 7 ingredients. Set aside 1/4 cup for dipping sauce. Pour remaining sauce into a bowl or shallow dish; add the pork and turn to coat. Cover and refrigerate 30 minutes. , Drain pork, discarding marinade. Thread pork slices onto 20 metal or soaked wooden skewers. Place skewers in a greased 15x10x1-in. baking pan. Broil 3-4 in. from heat 3-4 minutes on each side or until meat juices run clear. , Meanwhile, for sauce, combine peanut butter and water in a small bowl until smooth. Stir in lime juice and reserved soy sauce mixture. Serve with skewers.
Nutrition Facts : Calories 73 calories, Fat 4g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 172mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 6g protein. Diabetic Exchanges
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