Saturday, September 29, 2012

Grilled Pork Satay

I have yet to find a Thai dish that I do not love. That's why this blog is full of some of the best Thai meals I have found. And so it goes with this extraordinary entree, Grilled Pork Satay. While the pork in and of itself is sublimely scrumptious, it scales all-new heights with the addition of the Spicy Peanut Dipping Sauce.

This dish is incredibly easy to prepare and it cooks on the grill in less than six minutes (If you don't have a grill, a broiler works almost as well.) This makes it a great appetizer or entree for a crowd. If I'm serving it as an entree, I plate it up with Basmati Rice and Asian Cole Slaw. You'll want 6-inch skewers for grilling, so you'll need about 24 of them. Metal skewers work best, but wood ones soaked in water will also get the job done.

Ingredients for Spicy Peanut Dipping Sauce
1/2 cup smooth peanut butter
1/4 cup hot water
1 tablespoon soy sauce
2 tablespoons lime juice
2 tablespoons Sriracha Sauce
1 tablespoon dark brown sugar
1 clove of garlic, pressed or minced
1 tablespoon chopped fresh cilantro
2 scallions, white and green parts, sliced thin

Ingredients for Pork Satay
1 1/2 pounds pork tenderloin
1/4 cup soy sauce
1/4 cup vegetable oil
2 tablespoons Sriracha Sauce
1/4 cup dark brown sugar
1/4 cup minced fresh cilantro
2 cloves garlic, minced or pressed
4 scallions, white and green parts, sliced thin


  1. Prepare a grill for direct cooking over high heat.
  2. Prepare the Spicy Peanut Dipping Sauce: Whisk the peanut butter and hot water together in a medium bowl. Stir in remaining ingredients. Set aside.
  3. Cut the tenderloin in half lengthwise and freeze it for 30 minutes.  
  4. Combine the soy sauce, oil, Sriracha sauce, brown sugar, cilantro, garlic, and scallions in a shallow glass baking dish; set aside. Remove the tenderloin from the freezer and slice each piece across the grain into 1/4-inch-thick strips. Weave the meat onto individual bamboo skewers. Dunk the meat end of each skewer in the marinade to coat; lay the skewers in the shallow dish. Refrigerate for exactly 1 hour.
  5. Spread the skewers out over hot cooking grate and grill, uncovered, until meat has cooked through and is lightly charred around edges, about 6 minutes, flipping them over halfway through grilling time. Serve immediately with peanut sauce.

Wine pairing: New Zealand Sauvignon Blanc (Kim Crawford recommended)

Sriracha Sauce

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