Grilled Pork Satay

By Paul Rees

Marinade Ingredients (Makes about 1C enough for 2 lbs Pork) 

• 1 to 2 lbs pork tenderloin
• 1 shallot OR 3 green onions, minced
• 3 cloves garlic, minced
• 1 Tbsp ginger, minced
• ½  tsp ground cumin
• 1/2 tsp turmeric
• 1 tsp ground coriander
• 1 tsp cayenne OR 2 tsp srirachi (more or less to taste)
• 4 Tbsp fish sauce
• 1 Tbsp lime or lemon juice
• 1/2 Tbsp dark soy sauce
• 1/3  cup liquid honey 1/3 
• 1/2 cup coconut milk 

Peanut Sauce Ingredients: (Makes about 2 C)

• 1 cup peanuts, unsalted
• 1/3 cup water
• 1-2 cloves garlic, minced
• Culantro
• 1/2 tsp. dark soy sauce
• 2 tsp. sesame oil
• 2 Tbsp. brown sugar
• 1 to 2 Tbsp. fish sauce, depending on desired saltiness/flavor – Vegetarians substitute 1.5 -2.5 Tbsp. regular soy sauce
• 1/2 tsp. tamarind paste OR 1/2 Tbsp. lime juice
• 1/2 tsp. cayenne pepper, OR 1 tsp. Srirachi (more or less to taste)
• 1/3 cup coconut milk 

Prepare the Marinade:

1. Cut the pork into 1 to 1½  inch cubes.
2. Combine all other ingredients to make a marinade, stirring well to dissolve the honey.
3. Taste-test the marinade. This marinade should taste predominantly sweet & salty for the satay to be its best. If you’d prefer it spicier, add more srirachi.
4. 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 is best. Freeze any leftover un-used marinade if you have. 

Prepare the Peanut Sauce:

1. If using wooden satay sticks, soak them in water while you prepare the peanut sauce (this will keep them from burning).
2. Roast the peanuts on a cookie sheet in the oven or in a skillet on top of the stove until they start to darken. Be careful not to let them burn. Let them cool a little.
3. Place all ingredients in a blender or food processor. Blend or process until sauce is smooth. If you prefer a runnier peanut sauce, add a little more water or coconut milk.
4. Do a taste test, adding more fish sauce (or soy sauce) if not salty enough, or more cayenne if not spicy enough. If too salty, add a squeeze of fresh lime juice. If you’d prefer it sweeter, add a little more sugar.
5. Serve warm or at room temperature.

Note: This sauce tends to thicken as it sits – just add a little water or coconut milk to thin it out, as needed. Leftover can be frozen. 

Grill the Pork:

1. When ready to cook, put 3 to 5 pieces of meat on each skewer so they barely touch. It’s a good idea to position the meat on the end of the stick, leaving the lower half as a handle for turning.
2. Brush grill with oil & then lay pork skewers on the grill for 5-7 minutes, or until meat sizzles &  browns.
3. Baste the pork with leftover marinade & turn the skewers to grill the other side another 5 minutes, or until cooked but still tender.
4. Serve pork on hot or cold noodles or a green salad & top with the peanut sauce.