Indonesian Pork Satay Recipe

Charcoal-grilled satay is better than any other satay. I had never done it, so I had difficulty in finding the right way to fan the charcoal. You don’t want the charcoal to be burning red, but just the right heat for the satays to cook evenly.

Pork satay is made using leaner part of the pork, cut into long thin pieces. The marinades can be anything between two to six hours or even longer. This recipe is very easy to make, and easier if I can grill them on electric grill. The marinade has to be finely ground. I find that galangal provides the excellent texture to the spice. Even without garlic and shallots, two of the must haves in satay making, they turned out to be just as delicious!

Not a pork fan? Substitute it with beef or chicken. The satay is tasty enough without any sauce, but if you want to fancy it up, serve with sweet soy sauce dip with shallots or peanut sauce.

Prep Time  : 30 Min

Cook Time : 10 Min

Ready In    : 6 Hrs 40 Min

Served for  : 4 people

Ingredients

* 2 cloves garlic

* 1/2 cup chopped green onions

* 1 tablespoon chopped fresh ginger root

* 1 cup roasted, salted Spanish peanuts

* 2 tablespoons lemon juice

* 2 tablespoons honey

* 1/2 cup soy sauce

* 2 teaspoons crushed coriander seed

* 1 teaspoon red pepper flakes

* 1/2 cup chicken broth

* 1/2 cup melted butter

* 1 1/2 pounds pork tenderloin, cut into 1 inch cubes

* skewers

Directions

1. 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.

2. Place pork cubes in a large resealable plastic bag, and pour mixture over meat. Marinate in the refrigerator for 6 hours, or overnight.

3. 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.

4. 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.
 

Source: http://www.indochinekitchen.com/recipes/pork-satay/ & http://allrecipes.com/Recipe/Indonesian-Pork-Satay/Detail.aspx

Okinawa Shoyu Pork Recipe

I think the Okinawans got the slow food concept right on - this was one of my favorite dishes growing up...shoyu pork...eaten over rice, or on top of soba. The soy sauce-marinated, slow-cooked pork with just the right amount of sweet taste (imagine Okinawan brown sugar) is pretty close to perfect...

Prep Time  : 10 Min

Cook Time : 1 Hr 30 Min

Ready In    : 1 Hr 40 Min

Served for  : 6 people

Ingredients

• 1 1/2 pounds whole pork belly
• 1/2 cup soy sauce
• 1/2 cup packed brown sugar
• 1/2 cup water
• 1/2 cup mirin (Japanese sweet wine)
• 2 teaspoons ground ginger
• 1 clove garlic, or to taste

Directions

1. Place pork belly into a large pot, and cover with water about 1-inch above the pork. Bring to a boil over medium-high heat, and simmer for 2 minutes. Discard water and fill pot with fresh water about 1-inch above the pork. Bring to a boil over medium-high heat, then reduce heat to a simmer. Cook until the pork begins to soften, about 1 hour.

2. Remove the pork from the water, and place on a cutting board. Allow pork to cool for a few minutes, then slice off the thick skin and discard. Cut the remaining pork meat into 1-inch wide slices. Set aside.

3. Combine the soy sauce, brown sugar, 1/2 cup water, mirin, ginger, and garlic in a large saucepan, and bring to a boil over high heat. Add the sliced pork belly, then bring to a boil again. Reduce heat to low, and place a sheet of aluminum foil directly over the meat and sauce. Simmer uncovered until the pork is tender, 30 to 45 minutes, turning the pork several times to cook evenly.

Cooking Tips

It's best to use pork belly, but pork tenderloin or boneless pork short ribs are also great.

You can substitute 1/2 cup water for katsuo dashi. Katsuo dashi is a fish stock made from water and bonito flakes. In a small pot, boil 1-2 c of water and about 1/2 c bonito flakes for a few minutes. Pour into a bowl, straining the bonito flakes out of the liquid so you have only stock.

Source: http://allrecipes.com/Recipe/Okinawa-Shoyu-Pork/Detail.aspx