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
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