Daring Cooks: Pork Satay

This month’s Daring Cooks challenge was chosen by Cuppy of Cuppylicious. As a huge fan of Thai-inspired flavors, I was excited about this challenge. I’ve made satay before (using chicken thighs), but it was years ago. When this challenge was announced, I wondered to myself why it had been so long since satay made it on the menu. After all, marinated meat on a stick? Who can say no to that? (okay, well maybe vegetarians would, but Cuppy was generous enough to suggest tofu or veggie satay as an alternative.) Needless to say, we let our carnivorous nature take over on this occasion.

I opted to use a pork tenderloin for this dish. I don’t use pork nearly often enough. It’s relatively inexpensive, and the tenderloins are, well, tender, making for a quick weeknight meal option. In fact, I did just that – prepared the pork marinade one weeknight, and we enjoyed pork satay the following weeknight for dinner. It comes together fairly quickly. I did “cheat” and use the broiler instead of the grill. My excuse? It was about 20 degrees outside that evening and quite windy. For a Texan, that’s way too cold to stand out in front of the grill! The broiler did a mighty fine job, though, and we didn’t miss the grill one bit.

The verdict? Tasty enough for a party! Again, meat on a stick always goes over well, but it certainly doesn’t hurt to have a flavorful marinade and delightful dipping sauces! If I were to make this again, I might put slightly less cumin in my marinade (my ground cumin is pretty potent), but otherwise, it was wonderful! A big thanks to Cuppy for sharing this recipe – it’s definitely going to become a repeat in our household!

Pork Satay with Peanut and Pepper Dipping Sauce, adapted from 1000 Recipes by Martha Day

For the pork:

1/2 small onion, chopped

2 garlic cloves, crushed

1 T ginger, chopped

2 T lemon juice

1 T gluten-free soy sauce

1 t ground coriander

1 t ground cumin

1/2 t ground turmeric

2 T vegetable oil

1 lb pork tenderloin, cut into strips (about 1 inch wide, 4-5 inches long)

Combine first nine ingredients in food processor, and pulse until well-chopped and combined. Place marinade and pork tenderloin pieces in a large ziploc bag, tossing pork to ensure each piece is coated. Place in refrigerator and marinate overnight.

Soak wooden skewers for 30 minutes in water before using. Preheat grill or broiler. Place pork on skewers. Broil or grill until meat just begins to char, about 6-8 minutes. Flip and grill or broil other side until cooked through, another 6 minutes or so. Serve with dipping sauces.

For the peanut sauce:

3/4 c coconut milk

4 T peanut butter

1 T lemon juice

1 T gluten-free soy sauce

1/2 t fish sauce

1 t agave nectar

1/2 t ground cumin

1/2 t ground coriander

1/2 t crushed red pepper

Mix dry ingredients in a small bowl. Add soy sauce and lemon, mix well. Place a small saucepan over low heat. Add coconut milk, peanut butter, and soy sauce mixture. Mix well, and warm for 3-5 minutes, stirring often. Serve warm with pork.

For the pepper sauce:

4 T gluten-free soy sauce

1 T lemon juice

1 t agave nectar

1/2 t crushed red pepper

Mix well. Serve chilled or at room temperature with pork.

Don’t forget! If you haven’t entered yet for a chance to win some Xagave nectar and the Where Delicious Meets Nutritious cookbook, there’s still time! Check out the giveaway here!

Comments

  1. mardimichels says

    Yours look great! We were a bit disappointed in ours but I knew I should have tweaked the recipe and so it’s my own fault! Lovely pictures.

  2. says

    This is great, everyyear I struggle finding something new to make for my crew at work . Meat on the stick is always a must do. This is wonderful…thanks for the delicious recipe!

  3. says

    Very nice. I should make this soon. We’ve been eating chicken barbecue (with Filipino flavors) every time my nephew visits us. Time for some change.

  4. says

    I don’t make pork often enough either but the chili-coffee rub I modified (ever so slightly!) from you is one of our favorites. Joe still asks for it by name.

    What a fabulous photo and a totally delicious recipe. Congrats on yet another Daring Cooks challenge well done!

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