Grilled Pork Satay
serves 2-4
Recipe from cookthink
Satay, probably originating in Southeast Asia, is slices or cubes of meat cooked on a skewer. Chicken, beef, and pork are all common choices. We flavored this pork version with a little brown sugar, some rice wine vinegar, and a touch of fish sauce.
ingredients
1 medium shallot, minced
3 cloves garlic, minced
1 tablespoon brown sugar
1/2 cup rice wine vinegar
2 tablespoons fish sauce
1/4 cup canola oil + more for grilling
1 1/2 pounds pork (tenderloin, loin, shoulder), trimmed and cut into 2"x4" strips
timer
prep: 20 minutes
total: 2 hours 30 minutes
tools
large bowl
whisk
wooden skewers
grill (gas or charcoal)
grill brush
tongs
small bowl
instructions
1. In a large bowl, whisk together the shallot, garlic, brown sugar, rice vinegar and fish sauce. Drizzle in 1/4 cup of canola oil, constantly whisking until the dressing emulsifies.
2. Cut the pork into 2x4 strips. Submerge the pork in the marinade, cover and refrigerate 2-8 hours.
3. Soak the skewers for at least 20 minutes before using. If you're using a gas grill, preheat one side to high. Clean the grill with a grill brush. Oil the grill by holding a folded wad of paper towel with tongs, dipping it in canola oil, and brushing the oil (sparingly -- it's flammable) onto the grill grate.
4. Remove the pork from the marinade and thread the strips onto the skewers. Put them on the hot part of the grill. Cook them 1-2 minutes on the first side then turn them and cook for 1-2 minutes on the other side. Remove them to a warm plate.
