Lemongrass Pork Satay Recipes

PORK SATAY

Steps:

• In a small bowl, combine the first 7 ingredients. Set aside 1/4 cup for dipping sauce. Pour remaining sauce into a bowl or shallow dish; add the pork and turn to coat. Cover and refrigerate 30 minutes. , Drain pork, discarding marinade. Thread pork slices onto 20 metal or soaked wooden skewers. Place skewers in a greased 15x10x1-in. baking pan. Broil 3-4 in. from heat 3-4 minutes on each side or until meat juices run clear. , Meanwhile, for sauce, combine peanut butter and water in a small bowl until smooth. Stir in lime juice and reserved soy sauce mixture. Serve with skewers.

PORK SATAY WITH THAI SPICES AND PEANUT SAUCE

Steps:

• Prepare the skewers: Put pork in a mixing bowl. In a separate bowl, stir together shallot, garlic, ginger, lemongrass, cumin, coriander, turmeric, cayenne, fish sauce, lime juice, soy sauce, brown sugar and coconut milk, and pour over meat. Toss with your hands to coat well. Let marinate for at least 30 minutes or overnight. Meanwhile, soak 12 bamboo skewers in water.
• Prepare the cucumbers: Put cucumbers in a mixing bowl and season with salt. Add lime juice, sugar, shallots and chiles and toss to coat. Let stand for 15 minutes. Check seasoning, then transfer to a serving dish.
• Prepare the peanut sauce: Pulse the peanuts briefly in a food processor just until finely ground. Add the garlic, soy sauce, sesame oil, brown sugar, fish sauce, lime juice, cayenne and coconut milk, and process until well puréed. Transfer to a bowl, then taste and adjust seasoning. Thin a bit with lime juice or water as desired.
• Thread 2 slices of pork onto each bamboo skewer, keeping the meat as flat as possible. Grill over hot coals, under the broiler or on a stovetop grill pan for 3 minutes on each side, until cooked through and lightly browned. Transfer to a platter and garnish with cilantro and basil leaves. Serve with cucumber relish and peanut sauce.

LEMONGRASS PORK SATAY

Steps:

• Cut pork shoulder into 4 chunks (roughly 1 1/4 ounce each), then pound with a meat pounder into strips 1" wide by 1/4" thick. Put in a bowl and set aside.
• Combine remaining ingredients in a small food processor. Process until smooth. Pour over pork and cover tightly. Marinate 30-60 minutes at room temperature or 4-6 hours in the refrigerator.
• While meat marinates, soak skewers in water and prepare a hot grill. Remove meat from marinade and pat dry; thread meat onto skewers with an over-and-under motion. Grill 2-3 minutes on each side until lightly charred but still juicy.

GRILLED PORK SATAY

Steps:

• Trim meat, and cut into thin, angled slices about 3 inches long and 1 inch wide. Place in a bowl. In an ungreased saute pan, heat the coriander seeds and cumin for several minutes over medium heat to bring out flavor. Add to the bowl.
• Prepare the marinade. In a food processor fitted with a steel blade or in a blender with the motor running, add the shallots, garlic, ginger, turmeric, lemon grass, soy sauce and brown sugar. Blend to a fine paste, and add to the meat. Toss lightly to coat. Cover with plastic wrap, and let marinate for 30 minutes.
• Prepare the peanut sauce. In a food processor fitted with a steel blade or in a blender with the machine running, puree the shallots, garlic, lemon grass, peanut butter, coconut milk, tamarind juice, chili paste, brown sugar and soy sauce.
• Thread the meat slices through the bamboo skewers, and prepare a fire for grilling or the broiler. Place on a baking sheet about 3 inches from the source of heat. Grill 6 to 7 minutes, turning once, until the pork is cooked. Remove and serve the sauce for dipping.

PORK SATAY

Steps:

• Make the pickle:
• Combine vegetables in a bowl. Bring vinegar, sugar, and salt to a boil and remove from heat. Crush mint and stir into the vinegar mixture. Cool uncovered then strain over the vegetables. Let sit at room temperature for 2 hour and then refrigerate until needed.
• Make the marinade:
• In a small bowl, combine the vegetable oil, shallots, garlic, lemongrass, sesame seeds, oyster sauce, fish sauce, and caramel sauce,
• Heat an outdoor grill or grill-pan. Soak 30 bamboo skewers in warm water for 30 minutes. Cut the pork shoulder into 3-inch strips, 1 1/2 inches wide and 1/8 inch thick. Thread the pork onto the skewers. Brush both sides of the pork with the marinade and season with salt. Grill over moderately-high heat until done, 4-5 minutes. Serve with the vegetable pickle on the side.