Pork Rib Satays With Peanut Sauce Recipes

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.

PORK RIB SATAYS WITH PEANUT SAUCE

Steps:

• Mix first 9 ingredients in resealable plastic bag. Add ribs. Seal bag; turn to coat ribs with marinade. Chill overnight.
• Preheat oven to 350°F. Line large roasting pan with long piece of foil, overlapping each short side by 10 inches. Place ribs and marinade on foil in pan. Spoon some marinade over ribs. Fold foil over, enclosing ribs loosely in foil. Bake until ribs are tender, about 1 hour 15 minutes. Cool ribs slightly. (Can be prepared 1 day ahead. Keep ribs enclosed in foil in pan and refrigerate.)
• Prepare barbecue (medium heat) or preheat broiler. Unwrap ribs. Using tongs, transfer ribs to work surface. Cut rib sections between bones into individual ribs. If broiling, place ribs on baking sheet. Grill or broil ribs until well browned, about 3 minutes per side.
• Place ribs on platter. Arrange vegetables and Peanut Sauce alongside.

CHRISTINA'S PEANUT BRITTLE PORK SATAY WITH PEANUT SAUCE

Steps:

• Satay: Whisk together the coconut milk, soy sauce, lime juice, brown sugar, garlic, ginger, curry powder and cilantro and pour into a shallow, nonreactive dish. Pound the pork chops until very thin and even and cut into 1 1/2-inch thick strips. Place in the dish and turn to coat. Cover and refrigerate at least 2 hours and up to 24 hours.
• Sauce: Stir all ingredients except peanut candy bars until smooth. Place in a serving bowl. Put the crushed peanut candy bar for the satay in a serving bowl.
• Remove the pork from the marinade and pat dry. Thread onto the skewers. Light a grill or heat a grill pan over medium-high heat. Grill the skewers until just cooked through, 3 to 4 minutes per side.
• To serve, set out the bowls of peanut candy bar and sauce. Have guests dip the skewers first into the sauce, then in the peanut candy bar.

JANETTE'S PEANUT BRITTLE PORK SATAY WITH PEANUT SAUCE

Steps:

• To make the satay: Combine all ingredients except the pork and pour into a shallow, nonreactive dish. Cut the pork tenderloins across into 2-inch-thick pieces. Pound each piece until very thin and even. Place in the dish and turn to coat. Cover and refrigerate at least 2 hours and up to 24 hours.
• To make the sauce: Stir all ingredients except peanut crunch candy bar and pretzels until smooth. Place in a serving bowl. Combine peanut crunch candy bar and pretzels and place in a separate serving bowl.
• Remove the pork from the marinade, pat dry and cut into 1 1/2-inch thick strips. Thread onto the skewers. Light a grill or heat a grill pan over medium-high heat. Grill the skewers until just cooked through, 3 to 4 minutes per side.
• Serve immediately, with the sauce for dipping. Have guests first dip satay in sauce and then in crunch bar and pretzels.

PORK IN PEANUT SAUCE

Steps:

• In a large bowl, stir together the ginger, garlic, red pepper flakes, soy sauce, broth, and peanut butter. Stir in pork to coat. Set aside.
• Heat oil in a wok or large skillet over medium-high heat. Stir in onions, and cook about 1 minute. Stir in cashews. Cook until unions are soft and translucent. Pour in pork and marinade. Cook until pork pieces are done, about 10 minutes. Stir in mixed vegetables, and cook 5 minutes more.

PORK SATE WITH PEANUT DIPPING SAUCE

Steps:

• Mix 1 tablespoon lemongrass, 1 tablespoon lime juice, 1 tablespoon sugar, soy sauce and garlic in large bowl. Add pork; toss to coat with marinade. Let stand 30 minutes to 1 hour.
• Meanwhile, mix remaining 1/3 cup lemongrass, remaining 2 tablespoons lime juice, remaining 1 tablespoon sugar, 1 cup broth, peanut butter, onion, coriander and jalapeño in heavy medium saucepan. Bring to boil, whisking frequently. Transfer mixture to blender and puree. Strain into heavy small saucepan, pressing on solids with back of spoon; discard solids. Simmer until reduced to thick sauce consistency, stirring frequently, about 6 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat before using, thinning with more chicken broth if necessary.)
• Preheat broiler. Thread 3 pork strips on each skewer. Broil until cooked through, about 3 minutes per side. Pour sauce into bowl; set in center of platter. Sprinkle with green onion. Surround with pork skewers and serve.

THAI PORK WITH PEANUT SAUCE

Steps:

• On a plate, combine the flour, cumin, cayenne pepper and 1/2 teaspoon of salt. Stir to distribute the spices. Coat the pork chops with the flour mixture, and shake off any excess.
• Heat the oil in a large skillet over medium-high heat. Place the pork chops in the hot skillet, and fry for about 4 minutes per side, until cooked through.
• While the pork chops cook, stir together the chicken broth, coconut milk, peanut butter, honey, ginger and 1/4 teaspoon of salt. Remove the pork chops to a serving platter, and keep warm.
• Pour the peanut sauce into the skillet. Cook, stirring constantly for 2 minutes, or until thickened. Pour peanut sauce over the chops, and garnish with green onion, bell pepper, peanuts and cilantro.

PORK SATAY WITH PEANUT LIME DIPPING SAUCE

Steps:

• Combine all marinade ingredients in food processor or blender and puree. Set aside.
• Cut pork into 6-inch lengths and slice each length into 1/2-inch long strips. Thread pork strips onto bamboo skewers.
• Place skewers into 9x13-inch pan (or a zipper bag) and pour marinade over all. Turn skewers to ensure they are evenly coated. Cover, refrigerate and marinate for 2 to 3 hours.
• Grill pork for 2 minutes on each side or until cooked through.
• Peanut Lime Sauce:.
• Put peanut butter in a medium size bowl. Slowly whisk in remaining ingredients. The peanut butter will "seize" after each liquid addition, but keep whisking and it will smooth out.