Thursday, January 14, 2010

Daring Cook's Challenge : Pork Satay


The January 2010 DC challenge was hosted by Cuppy of Cuppyliciousand she chose a delicious Thai-inspired recipe for Pork Satay from the book 1000 Recipes by Martha Day.

I really enjoy being part of the Daring Cooks especially when we get challenges we have never dared to try or even eat before.
In Rome there are only two Thai restaurants and we are lucky to have one at walking distance. Whatever we order we always get satays even if the owners of the restaurant (I thing they are from Malaysia) being Muslims do not serve pork, so it is chicken satay.
Therefore I was very happy Cuppy chose this recipe that we really have enjoied a lot ! Thank you Cuppy !




RECIPE


Pork Satay with Peanut Sauce

Satay Marinade

1/2 small onion, chopped
2 garlic cloves, crushed
1 T ginger root, chopped (optional) (2 cm cubed)
2 T lemon juice (1 oz or 30 mls)
1 T soy sauce (0.5 oz or 15 mls)
1 tsp ground coriander (5 mls)
1 tsp ground cumin (5 mls)
1/2 tsp ground turmeric (2-2.5 mls)
2 T vegetable oil (or peanut or olive oil) (30 mls)
1 pound of pork (loin or shoulder cuts) (16 oz or 450g)

Feeling the need to make it more Thai? Try adding a dragon chili, an extra tablespoon of ginger root, and 1 tablespoon (0.5 oz or 15 mls) of fish sauce. (I keep some premature (still green) dragon chili peppers in the freezer for just such an occasion.)

Directions:
1a. Cheater alert: If you have a food processor or blender, dump in everything except the pork and blend until smooth. Lacking a food processor, I prefer to chop my onions, garlic and ginger really fine then mix it all together in a medium to large bowl.
2a. Cut pork into 1 inch strips.
3a. Cover pork with marinade. You can place the pork into a bowl, cover/seal and chill, or place the whole lot of it into a ziplock bag, seal and chill.


Chill Chart

PorkBeef/LambChickenVegetablesTofu (no oil)
4-8 hrs
Up to 24 hrs
6-8 hrs
Up to 24 hrs
1-4 hours
Up to 12 hrs
20 min – 2 hrs
Up to 4 hrs
20 min – 4 hrs
Up to 12 hrs

Faster (cheaper!) marinade:

2 T vegetable oil (or peanut or olive oil) (1 oz or 30 mls)
2 T lemon juice (1 oz or 30 mls)
1 T soy sauce (0.5 oz or 15 mls)
1 tsp ginger powder (5 mls)
1 tsp garlic powder (5 mls)
1 tsp cayenne pepper (5 mls)

Directions:
1b. Mix well.
2b. Cut pork into 1 inch thick strips (2-2.5 cm thick), any length.
3b. Cover pork with marinade. You can place the pork into a bowl, cover/seal and chill, or place the whole lot of it into a ziplock bag, seal and chill.

Cooking Directions (continued):

4. If using wooden or bamboo skewers, soak your skewers in warm water for at least 20 minutes before preparing skewers.
5. Gently and slowly slide meat strips onto skewers. Discard leftover marinade.*
6. Broil or grill at 290°C/550° F (or pan fry on medium-high) for 8-10 minutes or until the edges just start to char. Flip and cook another 8-10 minutes.

* If you’re grilling or broiling, you could definitely brush once with extra marinade when you flip the skewers.


Peanut Sauce

3/4 cup coconut milk (6 oz or 180 mls)
4 Tbsp peanut butter (2 oz or 60 mls)
1 Tbsp lemon juice (0.5 oz or 15 mls)
1 Tbsp soy sauce (0.5 oz or 15 mls)
1 tsp brown sugar (5 mls)
1/2 tsp ground cumin (2.5 mls)
1/2 tsp ground coriander (2.5 mls)
1-2 dried red chilies, chopped (keep the seeds for heat)

1. Mix dry ingredients in a small bowl. Add soy sauce and lemon, mix well.
2. Over low heat, combine coconut milk, peanut butter and your soy-lemon-seasoning mix. Mix well, stir often.
3. All you’re doing is melting the peanut butter, so make your peanut sauce after you’ve made everything else in your meal, or make ahead of time and reheat.

11 comments:

Luigi said...

These look lovely, I love the taste of Satay. Unusual to my taste, but certainly delicious..

Jennifer said...

This looks delicious! I've never had Satay.

Lady Boheme said...

Saporita e appetitosa ricettina! Molto brava! Grazie della visita. Un bacione

Elra said...

YUM!!!!!!
I love sate, especially pork sate.

cuppy said...

Those look wonderful and juicy!!

Only two Thai restaurants in Rome? That's amazing... There's one every couple of blocks in Seattle. ;)

Vanillastrawberryspringfields said...

Satay is so so good-a fantastic combi of asian flavours and u have got it perfect here....

Audax said...

Wonderful you can make Thai satay on home now. Only 2 Thai places in the whole of Rome that is amazing. YOur photos look so beautiful. Cheers from Audax in Sydney Australia.

Natashya KitchenPuppies said...

Delicious! I am so glad you loved it too.

Barbara said...

Hai fatto proprio un bel lavoro! Mi viene voglia di accendere il camino per la brace!!!

The Blonde Duck said...

I'm so used to seeing bread and sweets it was a shock to see meat!

Faery said...

Your satay looks delicious and the pictures are great.