The January 2010 DC challenge was hosted by Cuppy of Cuppylicious and she chose a delicious Thai-inspired recipe for Pork Satay from the book 1000 Recipes by Martha Day.
The rules for this challenge were pretty simple, the challenge left room for lots of creativity. I chose to make Pork Satay over Chicken or Beef because Pork Satay was something I have not made before. I also followed Cuppy's recipe pretty much all the through, except for adding jalapeno pepper to the marinade instead of dragon chili. I also followed the recipe provided for the peanut dipping sauce.
This is my first challenge and I am so excited to have joined the Daring Kitchen, and I am looking forward to the monthly Daring Baker and Daring Cook challenges. Enjoy!
- 1 small onion, chopped
- 2 garlic cloves, chopped
- 1 Tbsp ginger root, chopped
- ½ jalapeno pepper, seeds removed and chopped
- 2 Tbsp lemon juice
- 1 Tbsp soy sauce
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 2 Tbsp olive oil
- 1 pound of pork (loin or shoulder cuts)
Combine onion, garlic, ginger, jalapeno, lemon, soy sauce, coriander, cumin, turmeric and olive oil in a food processor. Mix on low till it resembles a chunky sauce.
I used boneless baby back rib pieces, and with that came a lot of trimming, I tried to cut the pork into one inch strips; some are bigger and some are smaller. So I had to adjust the cooking time on some of them.
Place prepared pork in a bowl and combine with the marinade. Pork should marinade from 12-24 hours. The longer the better (:
Skewer pork, and broil for 8-10 minutes a side.
Flip when they start to turn brown on the edges. I think the preferred cooking method for satay is barbecuing them, and I would have barbecued them if the laws regarding apartments and barbecue did not exist. I had to broil mine in batches.
- 3/4 cup coconut milk
- 4 Tbsp peanut butter
- 1 Tbsp lemon juice
- 1 Tbsp soy sauce
- 1 tsp brown sugar
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1-2 dried red chilies, chopped
In a small bowl combine lemon juice, soy sauce, brown sugar, cumin, coriander and red chilies. Heat a sauce pan over medium heat and combine peanut butter and coconut milk; add the lemon and soy mixture, and melt mixture together. Serve in a dipping bowl along side the Pork Satay, enjoy!