Satay’s make a great little appetizer or entree.
The January 2010 DC challenge was hosted by Cuppy of Cuppylicious and she chose a delicious Thai-inspired recipe for Pork Satay from the book 1000 Recipes by Martha Day.
I know I have mentioned this before but in case you missed it — DC is the www.thedaringkitchen.com site that I belong to and they have a bakers and cooks challenge each month that members are challened to make certain dishes. The member has almost a month to complete the challenge and post to their site and to our own sites. Every one makes the same recipe but you can do your own variations on part of the recipe. There are only a few things that I have been intimadated by so far with these challenges — The French Meringues and the ginger bread houes (couldn’t do the houses because I was busy catering over Christmas). I would also like to see a challenge for peti fours. I’ve always wanted to make those but never have attempted to make the really pretty ones like I would want to do.
I have made chicken satay’s before for catering but for this challenge I decided to do the Pork Satay and make at least three dipping sauces. I just ordered some really fun looking skewers so I’m going for the appetizer portion but these can also be made with larger skewers.
Satay is a popular dish originating from Indonesia and Malaysia and is often served as “street fare” and accompanied by a dipping sauce. It can be made from cubed meats or strips of meat that are threaded on a skewer. Most of us think of kebabs when we think of skewered meat. To me, satay is strips of meat and served with a peanut dipping sauces. Usually kebabs have vegetables skewered along with the meat and I only do meat when making satays.
Hope you will try this challenge along with me and if you are interested in joining The Daring Kitchen, go to their website and check it out. It is really fun to see what others challenges look like.
I used a pork tenderloin and sliced it very thin. It turned out very tender.
These are all the ingredients for the marinade. It was really fast to throw together in the food processor.
Spread marinade all over the meat and marinate for 4-8 hours.
I talked my husband into grilling these outside in 40° weather.
I did three different sauces, peanut sauce, taminand sauce and a soy green onion sauce.
Great little recipe and I was glad to take this challenge.
Pork Satay with Three Dipping Sauces
- 1/2 small onion chopped
- 2 cloves garlic crushed
- 1 Tbsp. ginger root chopped
- 2 Tbsp. lemon juice
- 1 Tbsp. soy sauce
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 1/2 tsp. turmeric
- 2 Tbsp. vegetable oil
- 1 pound pork
Cut pork in 1 " strips (I cut my thin). For marinade put all ingredients xexcept for the meat in a food processor and process until smooth. Put the pork in either a bowl or plastic zip-lock and cover the pork with the marinade. Chill for 4-8 hours.
Soak your wooden skewers for about 20 minutes before preparing skewers.
Gently and slowly slide the meat strips onto the skewers. Discard any leftover marinade.
Grill or broil until the edges just start to char, 8-10 minutes.. Flip and cook another 8-10 minutes.
If you are grilling you could definitely brush once with some of the left over marinade when you flip the skewers. Then discard any left over marinade.
Peanut Sauce
- 3/4 c. coconut milk
- 4 Tbsp. peanut butter
- 1 Tbsp. lemon juice
- 1 Tbsp. soy sauce
- 1 tsp. brown sugar
- 1/2 tsp. ground cumin
- 1/2 tsp. ground coriander
- 1-2 dried red chilies chopped (keep the seeds for heat)
Mix dry ingredients in a small bowl. Add soy sauce and lemon, mix well. Over low heat, combine coconut milk, peanut butter and your soy-lemon-seasoning mix. Mix well, stir often.
All you are doing is melting the peanut butter, so make your peanut sauce after you have made everything else in your meal or make ahead of time and reheat.
Pepper Dip
- 4 Tbsp. soy sauce
- 1 Tbsp. lemon juice
- 1 tsp. brown sugar
- 1-2 dried chilies chopped, keep seeds for heat
- 1 finely chopped green onio
Mix well. Serve chilled or room temperature.
Tamarind Dip
- 4 Tbsp. tamarind paste I used tamarind chutney
- 1 Tbsp. soy sauce
- 1 clove garlic minced
- 1 finely chopped green onion
- 1 tsp. brown or white sugar
Mix well. Serve chilled or room temperature.
