Luci's Tasty Adventures

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!

Marinade Ingredients:

• 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)

Method:

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.












Peanut Sauce

Ingredients

• 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

Method:

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!