THAI-STYLE GROUND PORK SKEWERS
Street-style garlicky Thai pork skewers with lots of sweet and savory umami flavor. These are excellent broiled or grilled and served over rice noodles with nuoc cham dipping sauce, on top of steamed rice with a fried egg, or in a sandwich with a slick of aoli and lots of fresh Thai herbs. Baking powder is traditional and gives the pork its signature bouncy texture.
Provided by Peace&Baking
Categories World Cuisine Recipes Asian Thai
Time 1h35m
Yield 8
Number Of Ingredients 9
Steps:
- Combine pork, sugar, fish sauce, garlic, salt, and pepper in a bowl. Mix together thoroughly. Dissolve baking powder in 1 tablespoon water and blend completely into the pork mixture. Cover bowl with plastic wrap and chill in the refrigerator for 1 hour.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Thread a handful of the pork mixture through a skewer using lightly oiled hands. Shape meat into a 1-inch-thick sausage around the skewer. Repeat with the remaining pork and skewers.
- Grill skewers, turning as needed, until browned on all sides and no longer pink in the center, about 15 minutes. Cut each sausage into bite-sized pieces before serving.
Nutrition Facts : Calories 262.3 calories, Carbohydrate 7.5 g, Cholesterol 73.6 mg, Fat 16.3 g, Fiber 0.1 g, Protein 20.5 g, SaturatedFat 6 g, Sodium 642.7 mg, Sugar 6.4 g
THAI-STYLE GRILLED PORK SKEWERS (MOO PING) RECIPE
Thinly sliced pork shoulder gets marinated, put on a stick, grilled, and brushed with coconut cream. These skewers will have you forget all about sad takeout satay.
Provided by Sasha Marx
Categories Appetizers and Hors d'Oeuvres
Time 5h20m
Yield 6
Number Of Ingredients 11
Steps:
- In a small bowl, combine garlic, cilantro stems, palm sugar, fish sauce, soy sauce, oyster sauce, white pepper, and MSG (if using), and stir until palm sugar is dissolved. Set aside.
- Freeze pork for 15 minutes and up to 30 minutes (partially freezing the pork makes it easier to slice). Using a sharp chef's knife or slicing knife, slice pork against the grain into 2-inch-long, 1-inch-wide, and 1/8-inch-thick strips. The easiest and most efficient way to do this is to start by portioning the pork butt into 2-inch-wide by 1-inch-thick pieces, and then slicing those pieces crosswise into 1/8-inch-thick strips.
- Combine pork and marinade in a large bowl, and toss until every piece of meat is evenly coated in marinade. Cover tightly with plastic wrap and refrigerate for at least 4 hours, and up to 36 hours.
- Thread one piece of pork onto a skewer, piercing it through twice to secure it, then pushing meat tightly together like an accordion. Continue threading pork onto skewer, making sure meat is tightly bunched together, leaving no parts of the skewer exposed except for a 2-inch handle at the bottom, and the pointy tip at the top. Repeat skewering process with remaining pork.
- Set up grill for skewers, making sure to adjust distance between bricks to the length of your skewers. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly in the channel between the bricks.
Nutrition Facts : Calories 555 kcal, Carbohydrate 25 g, Cholesterol 129 mg, Fiber 0 g, Protein 36 g, SaturatedFat 16 g, Sodium 579 mg, Sugar 23 g, Fat 34 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
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
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
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.
THAI-STYLE GROUND PORK SKEWERS
Street-style garlicky Thai ground pork skewers with lots of sweet and savory umami flavor. These are excellent broiled or grilled and served over rice noodles with nuoc cham dipping sauce, on top of steamed rice with a fried egg, or in a sandwich with a slick of aioli and lots of fresh Thai herbs. Baking powder is traditional and gives the pork its signature bouncy texture.
Provided by Peace&Baking
Categories Thai Recipes
Time 1h35m
Yield 8
Number Of Ingredients 9
Steps:
- Combine pork, sugar, fish sauce, garlic, salt, and pepper in a bowl. Mix together thoroughly. Dissolve baking powder in 1 tablespoon water and blend completely into pork mixture. Cover bowl with plastic wrap and chill in the refrigerator for 1 hour.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Thread a handful of pork mixture through a skewer using lightly oiled hands. Shape meat into a 1-inch-thick sausage around th skewer. Repeat with remaining pork and skewers.
- Grill skewers, turning as needed, until browned on all sides and no longer pink in the center, about 15 minutes. Cut each sausage into bite-sized pieces before serving.
Nutrition Facts : Calories 262.3 calories, Carbohydrate 7.5 g, Cholesterol 73.6 mg, Fat 16.3 g, Fiber 0.1 g, Protein 20.5 g, SaturatedFat 6 g, Sodium 642.7 mg, Sugar 6.4 g
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Cuisine ThaiCategory MainServings 6Total Time 1 hr 15 mins
- Cut the pork shoulder into 5cm (2 inch) wide strips (see photograph). Place the pork in the freezer for 30 - 45 minutes. This will help making slicing easier.
- Meanwhile, make the marinade. Place all of the marinade ingredients in a large bowl and whisk until smooth.
- When the pork is really cold, place on a cutting board and slice it into 3/4 inch slices. Put these slices in the marinade to marinate for at least 30 minutes while you heat up your BBQ. The meat will benefit from a longer time in the marinade so let it marinate overnight if you can.
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