{"id":3811,"date":"2010-01-14T06:44:38","date_gmt":"2010-01-14T13:44:38","guid":{"rendered":"http:\/\/rosemaryandthegoat.com\/?p=3811"},"modified":"2019-10-20T06:24:45","modified_gmt":"2019-10-20T13:24:45","slug":"pork-satay-with-three-dipping-sauces","status":"publish","type":"post","link":"https:\/\/rosemaryandthegoat.com\/?p=3811","title":{"rendered":"Pork Satay with Three Dipping Sauces"},"content":{"rendered":"

Satay’s make a great little appetizer or entree.<\/span><\/strong><\/p>\n

The January 2010 DC challenge was hosted by Cuppy<\/a> of Cuppylicious<\/a> and she chose a delicious Thai-inspired recipe for Pork Satay from the book 1000 Recipes by Martha Day. <\/em><\/strong><\/span><\/p>\n

I know I have mentioned this before but in case you missed it — DC is the www.thedaringkitchen.com<\/a> 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.<\/span><\/p>\n

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.<\/span><\/p>\n

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.<\/span><\/p>\n

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.<\/span><\/p>\n

\"Dmeat\"<\/span><\/p>\n

I used a pork tenderloin and sliced it very thin. It turned out very tender.<\/span><\/p>\n

\"Ding\"<\/span><\/p>\n

These are all the ingredients for the marinade. It was really fast to throw together in the food processor.<\/span><\/p>\n

\"dmar\"<\/span><\/p>\n

Spread marinade all over the meat and marinate for 4-8 hours.<\/span><\/p>\n

\"dgrill\"<\/span><\/p>\n

I talked my husband into grilling these outside in 40\u00b0 weather. <\/span><\/p>\n

\"dsau\"<\/span><\/p>\n

I did three different sauces, peanut sauce, taminand sauce and a soy green onion sauce.<\/span><\/p>\n

\"dlast\"<\/span><\/p>\n

Great little recipe and I was glad to take this challenge.<\/span><\/p>\n

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Pork Satay with Three Dipping Sauces<\/h2>\n\t
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Ingredients<\/h3>\n\t\t\t\t
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