Pork Satay Food

THAI PORK SATAY

Steps:

• Put the fat in a small pot, add just enough water to cover, and set the pot over high heat. Bring the water to a rolling simmer, decrease the heat to maintain it, and cook until the opaque white fat has turned slightly translucent, about 5 minutes. Drain the fat, discarding the water, and cut it into approximately 3/4-inch squares that are about 1/4 inch thick.
• Skewer one fat cube per skewer (discard any extras), pushing the cubes down to about 4 inches from the tip. Weave one skewer through the center of each strip of pork, exiting and entering several times, so the strip is fixed firmly to it and ends just below the tip of the skewer.
• Combine the coriander and cumin in a small pan, set the pan over medium-low heat, and cook, stirring and tossing often, until the spices are very fragrant and the coriander seeds turn a shade or two darker, about 8 minutes. Let the spices cool slightly and pound them in a granite mortar (or grind them in a spice grinder) to a coarse powder. Combine the spice powder, condensed milk, lemongrass, galangal, turmeric, sugar, salt, pepper, and all but a few tablespoons of the coconut milk in a blender. Blend until smooth, then pour the marinade into a container, preferably a deep, narrow one. Swish the remaining coconut milk in the blender and pour it into the container.
• Add the skewers to the container with the marinade so that the meat (not necessarily the fat) is submerged in the marinade. Let it sit for at least 30 minutes or up to 1 hour while you prepare the grill.
• Prepare a grill, preferably charcoal, to cook over medium-high to high heat (see page 124). Or preheat a lightly oiled, large flat griddle over medium-high heat. Remove the skewers from the marinade, letting any excess drip back into the container. Season both sides of the pork with salt and cook in batches, if necessary, turning the skewers over once and moving them around to contain flare-ups, until the pork is just cooked through and the outsides are as charred as you like them, 3 to 6 minutes total.
• Serve them right away (or cover loosely with foil for up to 15 minutes after grilling) alongside the peanut sauce, cucumber relish, and bread.

PORK SATAY

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.

PORK SATAY WITH THAI SPICES AND PEANUT SAUCE

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.

PENANG PORK SATAY

Steps:

• Place fresh turmeric in a food processor along with powdered turmeric. Add ginger, shallot, garlic, brown sugar, ancho chili powder, coriander, chipotle, cayenne, rice vinegar, soy sauce, fish sauce, tamarind paste, and cilantro. Blend into a fine paste.
• Cut pork into 1 1/2-inch cubes, trimming off fat as needed. Place pork in a bowl; season with salt. Pour in the marinade. Mix and massage pork with your hands until completely coated. Cover with plastic wrap and refrigerate for 4 to 18 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Thread pork through skewers so the pieces are touching but not squished together. Reserve leftover marinade.
• Grill skewers, brushing on reserved marinade, until pork just starts to firm up but is still slightly pink in the center, about 10 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Serve immediately.

SATAY PORK NOODLES

Steps:

• Cook the egg noodles in boiling water according to the packet directions. Drain and set aside. Heat a wok on high heat, add the oil and the pork. Cook for about 5-7 minutes then add the diced onions. Cook for a further 2-3 minutes to soften the onion. Add the chilli, satay paste, fish sauce, ketjap manis, coconut milk and peanuts. Bring to the boil and cook for about 2 minutes until the sauce thickens. Add the noodles to the wok along with the lime juice and sesame oil. Serve in bowls with fresh torn coriander and some extra lime wedges. Kristy is a mother of three who loves feeding her family wholesome, nutritious and above all delicious food. She has her own food blog called The Life She Made where she posts family style recipes and talks about life as a stay at home mother.

PORK SATAY

Steps:

• Soak 12 bamboo skewers in water while marinating the meat. Mix the meat with the soy sauce and sesame oil, and place in the fridge for at least 30 mins or up to 24 hrs.
• In a saucepan, combine coconut cream and red curry paste, then cook for 5 mins on a low heat. Add the fish sauce, palm sugar, tamarind paste and chopped peanuts, cook for a further 5 mins, then add the coconut milk.
• Heat the grill to high, thread marinated meat onto the soaked skewers and place on a baking tray. Grill for 5 mins on each side until golden brown and cooked through. Serve immediately with the satay dipping sauce.

PORK SATAY HOT POT

Steps:

• PLACE the onion, garlic, ginger, peanut butter, chilli sauce and soy sauce in a food processor and pulse to form a coarse paste. Heat half the oil in a large frying pan, add paste and stir fry for 2-3 minutes until fragrant
• TRANSFER to slow cooker. Dust pork in cornflour, heat remaining oil in frying pan and cook the pork, in batches, until well browned
• TRANSFER pork to slow cooker and combine with onion mixture, carrot, stock and coconut cream. Cover and cook on high for 3-4 hours or low for 6-8 hours
• SERVE with steamed rice, sprinkled with coriander and fried shallots

THAI PORK SATAY

Steps:

• Gather the ingredients.
• If using wooden satay sticks, set them in water to soak while you prepare the satay (this will keep them from burning).
• Cut the pork into thin strips that are approximately 1 to 3 inches wide.
• Combine all other ingredients to make a marinade, stirring well to dissolve the honey. Taste the marinade. This marinade should taste both sweet and salty; if you'd prefer it to be spicier, add more cayenne pepper.
• Pour marinade over the pork. Stir the meat well and allow to marinate in the refrigerator for at least 30 minutes, or up to 24 hours.
• When ready to cook, skewer the meat, weaving it lengthwise along the stick. Position the meat near one end of the stick, leaving the other half as a handle for turning.
• Brush grill grates with oil and then lay satay on the grill for 5 to 7 minutes, or until meat sizzles and browns. Turn sticks and grill the other side another 5 minutes, or until cooked but still tender.

PORK SATAY

Steps:

• Heat oven to broil.
• Whisk together peanut butter, water, vinegar, soy sauce, garlic, and red-pepper flakes in a mixing bowl. Place pork in a separate mixing bowl, add 3 tablespoons of the peanut butter sauce, and toss to combine.
• Reserve remaining sauce.
• Thread pork onto skewers and broil 4 minutes per side. Place remaining sauce in dipping cups and serve with pork.

INDONESIAN PORK SATAY

Steps:

• In a food processor, process garlic, green onions, ginger, peanuts, lemon juice, honey, soy sauce, coriander, and red pepper flakes. Puree until almost smooth. Pour in broth and butter, and mix again.
• Place pork cubes in a large resealable plastic bag, and pour mixture over meat. Marinate in the refrigerator for 6 hours, or overnight.
• Preheat grill for medium heat. Remove pork cubes from bag, and thread onto skewers. In a small saucepan, boil the marinade for 5 minutes. Reserve a small amount of the marinade for basting, and set the remainder aside to serve as a dipping sauce.
• Lightly oil preheated grill. Grill for 10 to 15 minutes, or until well browned, turning and brushing frequently with cooked marinade. Serve with dipping sauce.

PORK SATAY

Steps:

• Slice the pork as thinly as you can (it's easier if you freeze it for 15 to 20 minutes first).
• Cut the slices into pieces, about 1 1/2 inches is diameter.
• Mix together the remaining ingredients and stir the pork into them. Let sit for a few hours or overnight, refrigerated.
• Thread the pork onto skewers without crowding, reserving the marinade.
• Grill or broil until browned all over, a total of 5 to 8 minutes.
• While the meat is cooking, bring the marinade to a boil and reduce it slightly. Use as a dipping sauce.

SATAY PORK CURRY

Steps:

• Heat oil in a large frying pan and fry ground coriander and garlic for 30sec over a medium heat, then add pork and fry for 5min until golden, turning occasionally. Add mangetout and sweetcorn to pan and fry for a further 3min. Lift out pork and veg and set aside.
• Add the curry paste to the empty pork pan and stir in the peanut butter and sugar. Cook for 1min, then stir in the coconut milk and stock until smooth. Bring to the boil and simmer for 3min until the sauce thickens.
• Return pork and vegetables to the pan and simmer for 3-5min until veg are tender and meat is cooked through. Stir in lemon juice and fresh coriander. Serve with egg noodles. Like this? You'll love... 16 of the best chicken curry recipes Chicken katsu curry

THAI PORK SATAY

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.

PORK SATAY HOT POT

Steps:

• Pre-heat oven to 170c. In a casserole dish, stir fry the onion, garlic and pork gently for 5 minutes in spray oil or low calorie cooking spray
• Add the ground coriander, soy sauce, lemon juice, honey, peanut butter powder, tomato puree and cilli powder, and stir together until all combined.
• Slowly pour in the chicken stock, stirring as you go to combine the sauce.
• Once all mixed in thoroughly, bake at 170c for 1 hour- stirring well half way through cooking.

THAI PORK SATAY WITH PEANUT DIPPING SAUCE

Steps:

• In a small dish, combine the marinade ingredients and stir to combine.
• Place the pork pieces in a dish large enough to hold the pork in one layer. Pour the marinade over the pork, coating each piece well. Cover with plastic wrap and refrigerate 3-4 hours.
• Thread the pork onto the skewers, pushing together snugly. Place on a plate and refrigerate until the grill is ready.
• Prepare your grill with enough coals to maintain a medium-heat.
• When the coals are ready, baste the pork lightly with oil and place the skewers on the grill and cook for 3 to 4 minutes or until lightly charred and lift off the grill easily. Using tongs, turn the skewers and cook for an additional 3 to 4 minutes or until the pork is again lightly charred and cooked throughout.
• Serve hot or room temperature, garnished with lime wedges, fresh Thai basil, hot Jasmine rice and spicy peanut sauce .

PORK SATAY

Steps:

• Combine all ingredients in a medium bowl, add pork and let marinate 2 to 4 hours.
• Heat the oil in a skillet and add the onion, garlic and chili. Saute for about 4 minutes. Stir in the soy sauce, lime juice, coconut milk, coriander, and cumin. Thoroughly blend the peanut butter into the mixture. Bring the sauce to a simmer over low heat, stirring frequently. Stir in the cilantro and remove from the heat.
• Preheat the grill.
• Remove the pork from the marinade and thread on skewers. Grill for 7 to 8 minutes or until cooked through. Serve with the sauce.

PORK SATAY

Steps:

• Combine the marinade ingredients in a bowl, stir the pork, and let marinate for an hour or so at room temperature. Thread meat onto skewers and grill over charcoal. Serve immediately with sambal kecap for dripping.

SATAY PORK STEAKS RECIPE

Steps:

• In small bowl mix together the peanut butter, garlic, soy sauce, ginger, lime, cumin and coriander. Season with salt and freshly ground pepper. Place the pork steaks in a non-metallic dish, brush the peanut butter mixture over both sides of the pork, cover and leave to marinate for 30 mins or up to a few hours. If cooking straight away, place the pork on a foil-lined grill pan.
• Grill or barbecue over a medium heat for 5-8 mins each side depending on thickness, brushing with any remaining peanut mixture, until completely cooked. Sprinkle with chopped fresh coriander and serve with salad.

THAI PORK SATAY, 'MOO SATAY'

Steps:

• Method for pork marinade Thinly slice 1 stalk of fresh lemongrass, put in a bowl, then pour 1/2 cup boiling water over it. Remove 4 tablespoons of the water and set to cool. For the can of coconut milk, don't stir it up, and some will have a thicker consistency. Measure 1/3 cup of the thicker part for the marinade. You will use the thinner part for your basting liquid below. In a mixing bowl, combine the lemongrass water with the coconut cream, and the other ingredients. Mix well, then add the pork, and refrigerate for 1 hour or more. Method for basting liquid Combine the four ingredients, mix well, and set aside. Method for satay sauce Start by pounding your white sesame seeds in a mortar & pestle, into a thick paste. Set aside. Then pound the peanuts until fine, and set aside. Next, put the whole dried chile, fresh galangal, lime leaves, and lemongrass into the mortar & pestle. Pound together well, then add shallot, garlic, and shrimp paste. Leave it in the mortar. Heat a wok or large pan to medium heat, and add this mixture from the mortar. Saute it with 1 cup coconut cream. Stir constantly, until all dissolved. Add matsaman curry paste, fish sauce, tamarind, palm sugar, and stir well. Add remaining coconut cream. Add the sesame seed paste and pounded peanuts (or leave the peanuts out if you prefer) to this mixture and cook over medium/low heat for 10 minutes or so. It should all blend together well. Method for Ajad In a small saucepan, mix vinegar, salt and sugar over medium heat. Stir until dissolves, then remove from heat and set to cool. Just before serving, add the cucumber, shallot and sliced chiles to this. Preparing And Serving Your Pork Satay Cook the marinated pork skewers over charcoal, constantly basting them with the basting liquid. Serve together with the satay sauce, ajad, and for an authentic twist--with sliced toast as shown. Enjoy!