Skewering meats or veggies on a stick and grilling them is the way to go. Simple preparation and simple grilling yet the end result is very satisfying.
Satay basically means sliced meats: pork, chicken, beef, or fish woven onto bamboo skewers. Satay is a popular dish in southeast asian counties such as Singapore and Malaysia. The main ingredient in satay is turmeric. It gives the dish a yellowish color. It is usually served with a sauce such as a peanut or pineapple.
- 1 tablespoon granulated sugar
- 1 stalk lemongrass ( I used grated lemon.)
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced garlic
- 1 tablespoon coriander seed, toasted and then ground
- 1 teaspoon cumin seed, toasted and then ground
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon turmeric
- 2 tablespoon vegatable oil
- 3 tablespoons pineapple juice
- 2 tablespoons unsalted, dry-roasted peanuts, finely chopped
- 1 pound pork tenderloin
- wooden skewers
Slice the tenderloin into strips. Transfer the pork into a resealable plastic bag and add the marinade. Massage the pork to distribute marinade on the pork. Refridgerate up to 8 hours.
Soak the wooden skewers in a bowl of water for at least 30 minutes to prevent burning on the grill.
Take pork out of the bag and thread the slices onto each skewer to cover about half of the skewer.
Prepare a three-zone fire. Set coals on each end of the grill leaving the center open. Lay down some heavy duty foil in the middle of the grill. Place the pork over direct, medium heat. The end of the skewer will be over the foil. Grill until the pork is firm, about 10-12 minutes total. Turn frequently to char pork on all sides.
Serve with a sauce of choice.
Pork Satay with Grilled Baby Bok Choy and Shiitake Mushrooms
The satay had a wild flavor. The turmeric really made its presense known, as well as the chopped peanuts. It had somewhat of a tangy flavor but not too overwhelming. The char gave it a nice texture while the pork was grilled well having a nice, tender inside.
The grilled bok choy and mushrooms were a perfect accompaniment to the pork. The shiitakes were very tender and meaty while the bok choy added the crunchy component to the dish.
Of course I couldn't contain myself. I couldn't leave anything behind.
A nice, cold Samuel Adams Boston Lager helped me wash it all down!