Thursday, January 14, 2010

Daring Cooks: Pork Satay


Daring Bakers Logo


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.

Pork Satay

When it comes to Asian food, I’ve really only had Chinese and Japanese.  That’s not because I have a dislike of other Asian foods.  Rather, those are the two kinds that I grew up eating in my area.  You didn’t really see many Thai or Korean places but Chinese take out and Japanese hibachi restaurants were very common (perhaps a little too common in Chinese take out…).  I love Asian food and always enjoy getting to try new varieties and flavors.  I’ve experimented little with Thai food in the past because of the spicy hot peppers that seemed to be very prevalent.  With this month’s Daring Cooks Challenge, I was able to try more Thai cuisine without burning my mouth!  


We were given a few options with this challenge.  Mainly, a choice in protein and marinade.  I went with the faster marinade because I had all of the ingredients in my pantry and fridge.  For my protein I went with pork.  I tend to stick to beef and chicken  as my protein of choice so I needed a little variety.
Pork Satay
I held off slightly on the cayenne pepper in the marinade because I am a spice wimp.  Other than that, I made the marinade as written.  I left the pork in the marinade for about 24 hours to get the full effect of all of the flavors.  When it came time to cook the pork, I broiled in the oven because I have no grill.
Pork Satay
I served the pork satay in tortillas drizzled with a little of the peanut sauce.  I loved the slightly spicy hint I got from the marinade.  It was just enough heat without being overwhelming.  The best part was the peanut sauce.  It really pulled all of the flavors together.  Alone, the pork was good but it was absolutely delicious with the peanut sauce.  I will have to use the sauce for other meats in the future.
I included all of the options we were given (sauces as well).  The marinade I chose was the faster marinade but the regular marinade sounds tasty and I may try it next time.  Thanks to our host Cuppy for a great challenge!  To see more satays, checkout the Daring Cooks Blogroll

Recipes
Depending on the ingredients you select…
Time Table



Prep
Marinate
Cook
Pork
30 min.
4 – 24 hrs
20 min.
Beef/Lamb
30 min.
6 – 24 hrs
20 min.
Chicken
30 min.
2 – 12 hrs
10 – 15 min.
Vegetables
5 - 10 min.
2 hrs
5 - 10 min.
Tofu
5 - 10 min.
2 hrs
5 - 10 min.

Things you’ll need for the long version:
Sharp knife
Cutting board
Food processor (optional)
Juicer (optional)
Medium bowl w/ lid or plastic wrap (or ziplock bag)

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.


Fast Marinade
Chill Chart

Pork
Beef/Lamb
Chicken
Vegetables
Tofu (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.

Pepper Dip (optional)
4 Tbsp soy sauce (2 oz or 60 mls)
1 Tbsp lemon juice (0.5 oz or 15 mls)
1 tsp brown sugar (5 mls)
1-2 dried red chilies, chopped (keep the seeds for heat)
1 finely chopped green onion (scallion)

Mix well. Serve chilled or room temperature.
Tamarind Dip (optional)
4 Tbsp tamarind paste (helpful link below) (2 oz or 60 mls)
1 Tbsp soy sauce (0.5 oz or 15 mls)
1 clove of garlic, minced
1 finely chopped green onion (scallion)
1 tsp brown or white sugar, or to taste (about 5 mls)

Mix well. Serve chilled or room temperature.





Print

2 Treats for Charlie:

Cristie said...

Very good instructions, thank you! I think this could be dinner coming up soon.

Michelle said...

Your Pork Satay sounds so good to me. Love Chicken Satay but it sounds better with pork!

Blog Widget by LinkWithin