Pork Satay Food

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PORK SATAY



Pork Satay image

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

1/3 cup reduced-sodium soy sauce
2 green onions, sliced
3 tablespoons brown sugar
3 tablespoons minced fresh cilantro
3 tablespoons Thai chili sauce
2 tablespoons sesame oil
2 teaspoons minced garlic
1 pound pork tenderloin, cut into 1/4-inch slices
1/3 cup creamy peanut butter
3 tablespoons hot water
2 teaspoons lime juice

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

PORK SATAY



Pork satay image

John Torode's version of skewered meat kebabs with Thai peanut sauce - authentic and fragrant

Provided by John Torode

Categories     Snack, Starter

Time 35m

Number Of Ingredients 10

400g lean pork steak , cut into strips
1 tbsp light soy sauce
1 tbsp sesame oil
2 tbsp coconut cream
1 tbsp red Thai curry paste
1 tsp fish sauce
1 tbsp palm sugar
2 - 3 tbsp tamarind paste
140g roasted peanut , finely chopped
100ml coconut milk

Steps:

  • Soak 12 bamboo skewers in water while marinating the meat. Mix the meat with the soy sauce and sesame oil, and place in the fridge for at least 30 mins or up to 24 hrs.
  • In a saucepan, combine coconut cream and red curry paste, then cook for 5 mins on a low heat. Add the fish sauce, palm sugar, tamarind paste and chopped peanuts, cook for a further 5 mins, then add the coconut milk.
  • Heat the grill to high, thread marinated meat onto the soaked skewers and place on a baking tray. Grill for 5 mins on each side until golden brown and cooked through. Serve immediately with the satay dipping sauce.

Nutrition Facts : Calories 438 calories, Fat 26 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 1.8 milligram of sodium

SATAY PORK NOODLES



Satay pork noodles image

Mildly spiced, sweet, sour, salty and crunchy, these delicious Thai inspired noodles will please the whole family.

Provided by Kristy Komadina

Time 30m

Yield SERVES 4

Number Of Ingredients 13

250g dried egg noodles
1 tablespoon flavourless oil
500g minced pork
1 red onion, roughly diced
1-2 long red chillies (to taste, increase number for more heat), finely sliced
2 tablespoons Ayam brand satay paste
2 tablespoons fish sauce
3 tablespoons ketjap manis
250ml coconut milk
1/2 cup roasted and salted peanuts
juice from 1 lime (plus extra lime wedges to serve)
1 tablespoon sesame oil
fresh coriander leaves, torn, to serve

Steps:

  • Cook the egg noodles in boiling water according to the packet directions. Drain and set aside. Heat a wok on high heat, add the oil and the pork. Cook for about 5-7 minutes then add the diced onions. Cook for a further 2-3 minutes to soften the onion. Add the chilli, satay paste, fish sauce, ketjap manis, coconut milk and peanuts. Bring to the boil and cook for about 2 minutes until the sauce thickens. Add the noodles to the wok along with the lime juice and sesame oil. Serve in bowls with fresh torn coriander and some extra lime wedges. Kristy is a mother of three who loves feeding her family wholesome, nutritious and above all delicious food. She has her own food blog called The Life She Made where she posts family style recipes and talks about life as a stay at home mother.

THAI PORK & PEANUT CURRY



Thai pork & peanut curry image

Use fragrant hot red curry paste as the base to this coconut curry dish with baby sweetcorn, coriander and soy

Provided by Cassie Best

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 12

1 tbsp vegetable oil
bunch spring onions, sliced
small bunch coriander, stalks finely chopped, leaves picked
400g pork tenderloin, sliced
4 tbsp Thai red curry paste
4 tbsp peanut butter
1 tbsp soft brown sugar
1 tbsp soy sauce
400ml can light coconut milk
175g pack baby corn
juice 1 lime
steamed jasmine rice, to serve

Steps:

  • Heat the oil in a large saucepan or flameproof casserole. Add the spring onions and coriander stalks and cook for 1 min. Add the pork slices and cook for 5 mins until starting to brown.
  • Stir in the curry paste and peanut butter. After 30 secs, add the sugar, soy and coconut milk, plus ½ can of water. Mix well, put a lid on and leave to simmer for 15 mins, stirring occasionally.
  • Remove the lid, add the baby corn and increase the heat. Bubble for 3 mins until the corn is cooked and the sauce has thickened a little. Stir in the lime juice and check the seasoning. Can now be frozen for up to 2 months. To cook from frozen: thoroughly defrost, then heat in a pan on the hob until curry is hot all the way through. Serve scattered with the coriander leaves and rice.

Nutrition Facts : Calories 388 calories, Fat 25 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 28 grams protein, Sodium 1.6 milligram of sodium

PORK SATAY WITH THAI SPICES AND PEANUT SAUCE



Pork Satay With Thai Spices and Peanut Sauce image

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

1 1/2 pounds pork loin, tenderloin or shoulder, sliced into thin rectangles (1/4 inch x 1 inch x 2 inches; you should have about 24 pieces)
1 shallot, minced
2 garlic cloves, minced
1 tablespoon grated ginger
3 tablespoons chopped lemongrass
1 teaspoon cumin seeds, toasted and ground
1 teaspoon coriander seeds, toasted and ground
1 1/2 teaspoons turmeric
1/4 teaspoon cayenne
1 tablespoon fish sauce
1 tablespoon lime juice
2 teaspoons soy sauce
1 tablespoon brown sugar
1/2 cup coconut milk
Cilantro and basil leaves, for garnish (optional)
1 pound Persian or Japanese cucumbers, peeled, halved and cut into 1/4-inch slices
1/2 teaspoon salt
2 tablespoons lime juice
2 tablespoons granulated sugar
2 small shallots thinly sliced, about 1/4 cup
2 fresh Thai or serrano chiles, sliced into rounds
1 cup dry roasted peanuts, unsalted
2 cloves garlic, chopped
1 teaspoon soy sauce
2 teaspoons sesame oil
2 tablespoons brown sugar
2 tablespoons fish sauce
2 tablespoons lime juice, more to taste
1/8 teaspoon cayenne
1/2 cup coconut milk

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.

PORK SATAY



Pork Satay image

Make and share this Pork Satay recipe from Food.com.

Provided by susie cooks

Categories     < 30 Mins

Time 28m

Yield 10 skewers

Number Of Ingredients 9

1 lb pork tenderloin, trimmed of external fat
1/2 cup soy sauce
1/2 cup water
1 teaspoon chili powder
1 tablespoon peanut butter or 1 tablespoon sesame tahini
1 teaspoon peeled and minced fresh ginger
1 tablespoon minced garlic
1 tablespoon sugar
1 tablespoon freshly squeezed limes or 1 tablespoon lemon juice

Steps:

  • Slice the pork as thinly as you can (it's easier if you freeze it for 15 to 20 minutes first).
  • Cut the slices into pieces, about 1 1/2 inches is diameter.
  • Mix together the remaining ingredients and stir the pork into them. Let sit for a few hours or overnight, refrigerated.
  • Thread the pork onto skewers without crowding, reserving the marinade.
  • Grill or broil until browned all over, a total of 5 to 8 minutes.
  • While the meat is cooking, bring the marinade to a boil and reduce it slightly. Use as a dipping sauce.

Nutrition Facts : Calories 86.8, Fat 3.3, SaturatedFat 1, Cholesterol 29.9, Sodium 837, Carbohydrate 2.8, Fiber 0.3, Sugar 1.7, Protein 11.3

SATAY PORK CURRY



Satay Pork Curry image

This curry goes well with fresh egg noodles and best of all its low-carbs.The Good Housekeeping Cookery Team tests every recipe three times before publishing, so you know it will work for you.

Categories     satay pork     curry

Time 30m

Yield 4

Number Of Ingredients 13

½tbsp vegetable oil
½ tbsp ground coriander
1 garlic clove, finely chopped
500 g (1lb 2oz) pork fillet, cut into 1cm (½in) rounds
150 g (5oz) mangetout
200 g (7oz) baby sweetcorn, chopped
2 tbsp. medium curry paste
2 tbsp. crunchy peanut butter
1 tbsp. light soft brown sugar
100 ml (3½fl oz) full-fat coconut milk
100 ml (3½fl oz) vegetable or chicken stock
Juice of 1 lemon
Large handful fresh coriander

Steps:

  • Heat oil in a large frying pan and fry ground coriander and garlic for 30sec over a medium heat, then add pork and fry for 5min until golden, turning occasionally. Add mangetout and sweetcorn to pan and fry for a further 3min. Lift out pork and veg and set aside.
  • Add the curry paste to the empty pork pan and stir in the peanut butter and sugar. Cook for 1min, then stir in the coconut milk and stock until smooth. Bring to the boil and simmer for 3min until the sauce thickens.
  • Return pork and vegetables to the pan and simmer for 3-5min until veg are tender and meat is cooked through. Stir in lemon juice and fresh coriander. Serve with egg noodles. Like this? You'll love... 16 of the best chicken curry recipes Chicken katsu curry

INDONESIAN PORK SATAY



Indonesian Pork Satay image

Serve with dipping sauce on the side. Chicken, beef, or lamb can also be used instead of pork.

Provided by Debbie

Categories     Appetizers and Snacks     Spicy

Time 6h40m

Yield 4

Number Of Ingredients 13

2 cloves garlic
½ cup chopped green onions
1 tablespoon chopped fresh ginger root
1 cup roasted, salted Spanish peanuts
2 tablespoons lemon juice
2 tablespoons honey
½ cup soy sauce
2 teaspoons crushed coriander seed
1 teaspoon red pepper flakes
½ cup chicken broth
½ cup melted butter
1 ½ pounds pork tenderloin, cut into 1 inch cubes
skewers

Steps:

  • In a food processor, process garlic, green onions, ginger, peanuts, lemon juice, honey, soy sauce, coriander, and red pepper flakes. Puree until almost smooth. Pour in broth and butter, and mix again.
  • Place pork cubes in a large resealable plastic bag, and pour mixture over meat. Marinate in the refrigerator for 6 hours, or overnight.
  • Preheat grill for medium heat. Remove pork cubes from bag, and thread onto skewers. In a small saucepan, boil the marinade for 5 minutes. Reserve a small amount of the marinade for basting, and set the remainder aside to serve as a dipping sauce.
  • Lightly oil preheated grill. Grill for 10 to 15 minutes, or until well browned, turning and brushing frequently with cooked marinade. Serve with dipping sauce.

Nutrition Facts : Calories 682.4 calories, Carbohydrate 22.1 g, Cholesterol 155.7 mg, Fat 49.6 g, Fiber 4.2 g, Protein 41.6 g, SaturatedFat 20.1 g, Sodium 2332 mg, Sugar 11.3 g

THAI PORK SATAY



Thai Pork Satay image

I love this recipe since it can be made as a main dish or as an appetizer. For appetizer portions, use short skewers and half the amount of pork. -Stephanie Butz, Portland, Oregon

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 20

1 cup coconut milk
3 garlic cloves, minced
2 tablespoons ground cumin
1 tablespoon ground coriander
1 tablespoon brown sugar
4 tablespoons canola oil, divided
1-1/2 teaspoons salt
1 teaspoon paprika
1 teaspoon curry powder
Dash crushed red pepper flakes
1-1/2 pounds boneless pork, cut into 1/2-inch cubes
PEANUT DIPPING SAUCE:
1 cup water
2/3 cup creamy peanut butter
1 garlic clove, minced
2 tablespoons brown sugar
2 tablespoons soy sauce
2 teaspoons lemon juice
Dash crushed red pepper flakes
Hot cooked jasmine rice, optional

Steps:

  • In a bowl or shallow dish, combine the coconut milk, garlic, cumin, coriander, brown sugar, 1 tablespoon oil, salt, paprika, curry and red pepper flakes; add the pork and turn to coat. Cover and refrigerate overnight. Drain pork, discarding marinade., For sauce, in a small saucepan, combine the water, peanut butter and garlic. Cook and stir over medium heat until thickened, 2 minutes. Whisk in brown sugar, soy sauce, lemon juice and pepper flakes until blended; keep warm. , Thread pork onto 12 metal or soaked wooden skewers. In a large skillet, heat remaining oil. Cook pork in batches until pork is no longer pink, 8-10 minutes per batch, turning occasionally., Serve skewers with peanut sauce and, if desired, rice.

Nutrition Facts : Calories 515 calories, Fat 37g fat (13g saturated fat), Cholesterol 67mg cholesterol, Sodium 1082mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 3g fiber), Protein 32g protein.

PORK SATAY HOT POT



Pork satay hot pot image

A rich, tasty and saucy pork satay dish Syns: 1.5 per portion

Provided by Pip.Payne

Number Of Ingredients 11

4 pork loin steaks (fat removed and cut into chunks)
1 onion (finely chopped)
2 cloves garlic (finely chopped)
1 tsp ground coriander
2 tbsp dark soy sauce
juice of 1 lemon
2 tsp honey
4 tbsp powdered peanut butter (please read above to find out more)
3 tbsp tomato puree
500 ml chicken stock
1 tsp chilli powder (optional)

Steps:

  • Pre-heat oven to 170c. In a casserole dish, stir fry the onion, garlic and pork gently for 5 minutes in spray oil or low calorie cooking spray
  • Add the ground coriander, soy sauce, lemon juice, honey, peanut butter powder, tomato puree and cilli powder, and stir together until all combined.
  • Slowly pour in the chicken stock, stirring as you go to combine the sauce.
  • Once all mixed in thoroughly, bake at 170c for 1 hour- stirring well half way through cooking.

THAI PORK SATAY WITH PEANUT DIPPING SAUCE



Thai Pork Satay with Peanut Dipping Sauce image

Thai Pork Satay is one of the most favored street foods in Thailand! Bits of pork marinated in a mix of garlic, ginger, soy sauce, and sugar along with whatever the cook decides to add to create a sweet and savory flavor. The marinated pork is threaded on skewers and grilled over hot coals. Street vendors usually serve these grilled pork satay skewers with sticky rice and a dipping sauce.

Provided by Pat Nyswonger

Categories     Main Dish

Time 23m

Number Of Ingredients 12

5 large garlic cloves, minced or grated
2 tablespoons grated ginger
1 teaspoon freshly ground white peppercorns
4 tablespoons palm sugar
4 tablespoons fresh lime juice (about 1 large lime)
2 tablespoons fish sauce
1 tablespoon tamari sauce
2 tablespoons oyster sauce
1.5 pounds pork shoulder, cut into 1/2-inch thick pieces
Bamboo skewers, soaked for 2-3 hours
1/3 cup toasted sesame oil to brush the pork
see our recipe for spicy peanut sauce

Steps:

  • In a small dish, combine the marinade ingredients and stir to combine.
  • Place the pork pieces in a dish large enough to hold the pork in one layer. Pour the marinade over the pork, coating each piece well. Cover with plastic wrap and refrigerate 3-4 hours.
  • Thread the pork onto the skewers, pushing together snugly. Place on a plate and refrigerate until the grill is ready.
  • Prepare your grill with enough coals to maintain a medium-heat.
  • When the coals are ready, baste the pork lightly with oil and place the skewers on the grill and cook for 3 to 4 minutes or until lightly charred and lift off the grill easily. Using tongs, turn the skewers and cook for an additional 3 to 4 minutes or until the pork is again lightly charred and cooked throughout.
  • Serve hot or room temperature, garnished with lime wedges, fresh Thai basil, hot Jasmine rice and spicy peanut sauce .

Nutrition Facts : Calories 261 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 57 milligrams cholesterol, Fat 19 grams fat, Fiber 0 grams fiber, Protein 16 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 2 Sticks, Sodium 434 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat

PENANG PORK SATAY



Penang Pork Satay image

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

2 ½ inch piece turmeric root, peeled and sliced thinly across the grain
1 teaspoon ground turmeric, or to taste
1 (2 inch) piece fresh ginger root, sliced
1 large shallot, roughly chopped
8 cloves garlic, peeled, or more to taste
¼ cup light brown sugar
3 tablespoons ancho chili powder
2 teaspoons ground coriander
1 teaspoon chipotle chili powder
½ teaspoon cayenne pepper
¼ cup rice vinegar
2 tablespoons soy sauce
1 tablespoon fish sauce
1 teaspoon tamarind paste
½ bunch lightly packed cilantro leaves and stems
1 (2 1/2 pound) pork shoulder roast
1 tablespoon kosher salt
5 large metal skewers

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



Pork Satay image

From the South Beach Diet's "Daily Dish" (Phase 1). This tasty satay dish turns dinner into a festive event. The pork can be broiled or grilled; if you don't have skewers, just broil the meat without them.

Provided by WendyMaq

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup creamy natural-style peanut butter, no sugar added
1/4 cup water
1 tablespoon rice vinegar
1 1/2 teaspoons rice vinegar
2 tablespoons low sodium soy sauce
2 garlic cloves, minced
1/8 teaspoon red pepper flakes
1 1/2 lbs pork cutlets, cut lengthwise into 1/2-inch strips (about 3/4-inch thick)

Steps:

  • Heat oven to broil.
  • Whisk together peanut butter, water, vinegar, soy sauce, garlic, and red-pepper flakes in a mixing bowl. Place pork in a separate mixing bowl, add 3 tablespoons of the peanut butter sauce, and toss to combine.
  • Reserve remaining sauce.
  • Thread pork onto skewers and broil 4 minutes per side. Place remaining sauce in dipping cups and serve with pork.

Nutrition Facts : Calories 317.7, Fat 14, SaturatedFat 3.7, Cholesterol 112.4, Sodium 353.5, Carbohydrate 4.4, Fiber 1.1, Sugar 1.6, Protein 42.7

THAI PORK SATAY, 'MOO SATAY'



Thai Pork Satay, 'Moo Satay' image

Pork satay consists of strips of marinated pork on bamboo skewers, charcoal barbequed then served with a tasty peanut sauce and a white vinegar cucumber sauce. It's often served in Thailand with squares of toast, as shown in our recipe here. We made pork satay in the true authentic Thai style, which is time-consuming. Be sure to baste your satay as it's on the barbeque, note from our street vendor video (below left) he is constantly basting. It seems that most of the time, this style of satay is made with pork, but you can also find chicken satay and prawn satay. We offer a ready-made satay mix that's quite good for both chicken and pork.Recently we had a fantastic meal using this recipe, prepared with our high-fat Chaokoh coconut cream rather than coconut milk, and we omitted the peanuts altogether which led to a very rich, slightly spicy satay full of true Thai flavors (see pictures below right).There are four different things you need to make: marinade, basting sauce, satay sauce, and ajad.

Yield 4 Person(s)

Number Of Ingredients 33

Pork tenderloin, sliced into 1/4
Lemongrass water
Thin soy sauce
Salt
Sugar
Coconut milk
Turmeric powder
Thai curry powder
Baking Soda
Coconut milk
Sugar
Salt
Turmeric powder
Whole Dried Chile, soaked in water to soften
Chopped fresh galangal
Thinly sliced lemongrass
Fresh kaffir lime leaves, finely sliced
Fresh shallot, thinly sliced
Garlic
Shrimp paste
Matsaman curry paste
White sesame seed, toasted in a dry wok or skillet
Dried roasted peanut
Coconut cream
Palm sugar
Fish sauce
Tamarind concentrate mixed with 1 tablespoon water
White vinegar
Salt
Sugar
Thinly sliced cucumber
Sliced shallot
Fresh Thai chile peppers, sliced

Steps:

  • Method for pork marinade Thinly slice 1 stalk of fresh lemongrass, put in a bowl, then pour 1/2 cup boiling water over it. Remove 4 tablespoons of the water and set to cool. For the can of coconut milk, don't stir it up, and some will have a thicker consistency. Measure 1/3 cup of the thicker part for the marinade. You will use the thinner part for your basting liquid below. In a mixing bowl, combine the lemongrass water with the coconut cream, and the other ingredients. Mix well, then add the pork, and refrigerate for 1 hour or more. Method for basting liquid Combine the four ingredients, mix well, and set aside. Method for satay sauce Start by pounding your white sesame seeds in a mortar & pestle, into a thick paste. Set aside. Then pound the peanuts until fine, and set aside. Next, put the whole dried chile, fresh galangal, lime leaves, and lemongrass into the mortar & pestle. Pound together well, then add shallot, garlic, and shrimp paste. Leave it in the mortar. Heat a wok or large pan to medium heat, and add this mixture from the mortar. Saute it with 1 cup coconut cream. Stir constantly, until all dissolved. Add matsaman curry paste, fish sauce, tamarind, palm sugar, and stir well. Add remaining coconut cream. Add the sesame seed paste and pounded peanuts (or leave the peanuts out if you prefer) to this mixture and cook over medium/low heat for 10 minutes or so. It should all blend together well. Method for Ajad In a small saucepan, mix vinegar, salt and sugar over medium heat. Stir until dissolves, then remove from heat and set to cool. Just before serving, add the cucumber, shallot and sliced chiles to this. Preparing And Serving Your Pork Satay Cook the marinated pork skewers over charcoal, constantly basting them with the basting liquid. Serve together with the satay sauce, ajad, and for an authentic twist--with sliced toast as shown. Enjoy!

PORK SATAY



Pork Satay image

Provided by Bobby Flay | Bio & Top Recipes

Categories     main-dish

Time 3h32m

Yield 4 to 6 servings

Number Of Ingredients 21

1 1/2 cups coconut milk
1/4 cup peanut butter
2 tablespoons fresh lime juice
1/4 cup soy sauce
4 cloves garlic, minced
2 Thai chile pepper, seeded and finely chopped
2 tablespoons cilantro
Salt
1 1/2 pounds pork tenderloin, cut into 1-inch thick cubes
Wooden skewers
1 tablespoon vegetable oil
1/2 cup finely chopped onion
2 cloves garlic, finely chopped
1 Thai red chile pepper, finely chopped
1/4 cup soy sauce
2 tablespoons lime juice
1 1/2 cups coconut milk
1 teaspoon ground coriander
1 teaspoon cumin
1 cup chunky peanut butter
1 tablespoon minced fresh cilantro

Steps:

  • Combine all ingredients in a medium bowl, add pork and let marinate 2 to 4 hours.
  • Heat the oil in a skillet and add the onion, garlic and chili. Saute for about 4 minutes. Stir in the soy sauce, lime juice, coconut milk, coriander, and cumin. Thoroughly blend the peanut butter into the mixture. Bring the sauce to a simmer over low heat, stirring frequently. Stir in the cilantro and remove from the heat.
  • Preheat the grill.
  • Remove the pork from the marinade and thread on skewers. Grill for 7 to 8 minutes or until cooked through. Serve with the sauce.

THAI PORK SATAY



Thai Pork Satay image

This Thai pork satay recipe is easy to make and can be eaten as an appetizer, snack, or main course dish.

Provided by Darlene Schmidt

Categories     Appetizer     Side Dish

Time 35m

Yield 4

Number Of Ingredients 13

1 pound pork
1 shallot , minced
3 cloves garlic, minced
1/2 teaspoon cumin
1/2 teaspoon turmeric
1 teaspoon ground coriander
1/2 teaspoon cayenne
4 tablespoons fish sauce
1 tablespoon lime juice
1/2 tablespoons dark soy sauce
1/3 cup honey
1/2 cup coconut milk
1 package wooden satay sticks

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

BALINESE PORK SATAY (SATE BABI) WITH SWEET SOY GLAZE AND PEANUT SAUCE RECIPE



Balinese Pork Satay (Sate Babi) With Sweet Soy Glaze and Peanut Sauce Recipe image

This recipe is inspired by the delicious pork satay I had at a night market on the north shore of Bali: little chunks of marinated meat threaded onto bamboo skewers, grilled over coals until charred, then served with a sweet-and-spicy peanut-based dipping sauce.

Provided by J. Kenji López-Alt

Categories     Appetizer     Entree     Appetizers and Hors d'Oeuvres     Mains     Snacks

Time 2h

Yield 8

Number Of Ingredients 23

For the Spice Paste:
One (1-inch) knob fresh turmeric, peeled (about 10g), or 1 teaspoon (4g) ground turmeric
2 stalks lemongrass, bottom 4 inches only, outer layers and root removed, thinly sliced (about 80g)
8 medium cloves garlic, sliced (about 60g)
2 small shallots, sliced (about 75g)
3 whole dried pasilla or guajillo chilies, stems and seeds removed, roughly chopped (about 40g)
2 tablespoons (about 30g) palm sugar or brown sugar
2 teaspoons (about 6g) whole coriander seed
1 tablespoon (about 9g) whole white peppercorns
Kosher salt
2 pounds (1kg) boneless pork shoulder, cut into 3/4-inch cubes
For the Glaze:
1 cup kecap manis (8 ounces; 240ml); see note
1/4 cup sugar (about 2 ounces; 50g), plus more if needed
One (2-inch) knob ginger, roughly chopped
4 medium cloves garlic, roughly chopped
For the Dipping Sauce:
10 ounces roasted peanuts (285g; about 1 1/2 cups)
1/4 cup (60ml) vegetable or canola oil, divided
1 ounce (30g) tamarind pulp, soaked and strained (see note), or 2 teaspoons (10ml) tamarind concentrate
1 tablespoon (15ml) kecap manis or fish sauce
Water, as necessary
Sugar, to taste

Steps:

  • To Cook: Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.
  • Brush pork with another layer of glaze just before serving and serve with peanut sauce on the side or spooned on top.

Nutrition Facts : Calories 488 kcal, Carbohydrate 52 g, Cholesterol 9 mg, Fiber 6 g, Protein 15 g, SaturatedFat 4 g, Sodium 1641 mg, Sugar 34 g, Fat 28 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g

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