PORK SATAY
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
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 WITH PEANUT LIME DIPPING SAUCE
This is incredibly easy to make and a delicious addition to any Asian-themed meal! I got this recipe from my Dad; I think he got it from a LCBO magazine about 10 years ago. The preparation time includes marinating time. The peanut lime dipping sauce can be made up to 3 days ahead, but grill the satays just before serving. You can also substitute beef, chicken or shrimp, for the pork, with equally delicious results!
Provided by J. Ko
Categories Pork
Time 2h5m
Yield 18 skewers, 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine all marinade ingredients in food processor or blender and puree. Set aside.
- Cut pork into 6-inch lengths and slice each length into 1/2-inch long strips. Thread pork strips onto bamboo skewers.
- Place skewers into 9x13-inch pan (or a zipper bag) and pour marinade over all. Turn skewers to ensure they are evenly coated. Cover, refrigerate and marinate for 2 to 3 hours.
- Grill pork for 2 minutes on each side or until cooked through.
- Peanut Lime Sauce:.
- Put peanut butter in a medium size bowl. Slowly whisk in remaining ingredients. The peanut butter will "seize" after each liquid addition, but keep whisking and it will smooth out.
Nutrition Facts : Calories 287.3, Fat 14.6, SaturatedFat 3.3, Cholesterol 55.3, Sodium 1658.8, Carbohydrate 16.2, Fiber 1.8, Sugar 10.1, Protein 24.9
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.
CHRISTINA'S PEANUT BRITTLE PORK SATAY WITH PEANUT SAUCE
Steps:
- Satay: Whisk together the coconut milk, soy sauce, lime juice, brown sugar, garlic, ginger, curry powder and cilantro and pour into a shallow, nonreactive dish. Pound the pork chops until very thin and even and cut into 1 1/2-inch thick strips. Place in the dish and turn to coat. Cover and refrigerate at least 2 hours and up to 24 hours.
- Sauce: Stir all ingredients except peanut candy bars until smooth. Place in a serving bowl. Put the crushed peanut candy bar for the satay in a serving bowl.
- Remove the pork from the marinade and pat dry. Thread onto the skewers. Light a grill or heat a grill pan over medium-high heat. Grill the skewers until just cooked through, 3 to 4 minutes per side.
- To serve, set out the bowls of peanut candy bar and sauce. Have guests dip the skewers first into the sauce, then in the peanut candy bar.
Nutrition Facts : Calories 811 calorie, Fat 54 grams, SaturatedFat 16 grams, Carbohydrate 39 grams, Fiber 7 grams
SATAY DIP
Provided by Ina Garten
Yield 1 1/2 cups
Number Of Ingredients 13
Steps:
- Cook the olive oil, sesame oil, red onion, garlic, ginger root, and red pepper flakes in a small, heavy-bottomed pot on medium heat until the onion is transparent, 10 to 15 minutes. Whisk in the vinegar, sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice; cook for 1 more minute. Cool and use as a dip for Grilled Lemon Chicken skewers.
JANETTE'S PEANUT BRITTLE PORK SATAY WITH PEANUT SAUCE
Steps:
- To make the satay: Combine all ingredients except the pork and pour into a shallow, nonreactive dish. Cut the pork tenderloins across into 2-inch-thick pieces. Pound each piece until very thin and even. Place in the dish and turn to coat. Cover and refrigerate at least 2 hours and up to 24 hours.
- To make the sauce: Stir all ingredients except peanut crunch candy bar and pretzels until smooth. Place in a serving bowl. Combine peanut crunch candy bar and pretzels and place in a separate serving bowl.
- Remove the pork from the marinade, pat dry and cut into 1 1/2-inch thick strips. Thread onto the skewers. Light a grill or heat a grill pan over medium-high heat. Grill the skewers until just cooked through, 3 to 4 minutes per side.
- Serve immediately, with the sauce for dipping. Have guests first dip satay in sauce and then in crunch bar and pretzels.
Nutrition Facts : Calories 566 calorie, Fat 22 grams, SaturatedFat 5 grams, Carbohydrate 44 grams, Fiber 3 grams
PORK SATE WITH PEANUT DIPPING SAUCE
Categories Nut Appetizer Broil Pork Tenderloin Peanut Bon Appétit Tree Nut Free
Yield 6 Appetizer Servings
Number Of Ingredients 13
Steps:
- Mix 1 tablespoon lemongrass, 1 tablespoon lime juice, 1 tablespoon sugar, soy sauce and garlic in large bowl. Add pork; toss to coat with marinade. Let stand 30 minutes to 1 hour.
- Meanwhile, mix remaining 1/3 cup lemongrass, remaining 2 tablespoons lime juice, remaining 1 tablespoon sugar, 1 cup broth, peanut butter, onion, coriander and jalapeño in heavy medium saucepan. Bring to boil, whisking frequently. Transfer mixture to blender and puree. Strain into heavy small saucepan, pressing on solids with back of spoon; discard solids. Simmer until reduced to thick sauce consistency, stirring frequently, about 6 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat before using, thinning with more chicken broth if necessary.)
- Preheat broiler. Thread 3 pork strips on each skewer. Broil until cooked through, about 3 minutes per side. Pour sauce into bowl; set in center of platter. Sprinkle with green onion. Surround with pork skewers and serve.
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