Indonesian Pork Satay
With pork prices still rock bottom, for the most part, and skinless, boneless chicken breast sky high, I end up buying a couple of pork loins a month. I cut off the fat and trim the edges, using the scraps to make breakfast sausage which we eat on Sundays far too often, and the lean pork meat gets turned into all kinds of things. This has been going on for months now, with a little pork hiatus around Thanksgiving and Christmas.
My favorite way to eat it is roasted or grilled with fruit of some sort but I’m starting to get really bored with the whole idea and am running out of fruit. I have made pork with muscadines, grilled peaches, and one with apples and cider, another stuffed with plums and have posted all but the apple cider pork on the blog. Marmalade glazed loin? The idea just popped into my head. Okay, maybe I’m not all done but we really needed a break from pork cooked with fruit, especially since both of my boys do not care much for simultaneously sweet and savory dishes.
I tried to veer into another direction with this dish, but alas, it was pork and it was sweet thanks to the peanut butter in the marinade and dipping sauce. No one complained, however. I guess the fact that peanuts are not in the fruit family made it alright.
This poor recipe has been back-burnered for several weeks for one reason or another. High time I get it posted. If I had planned to make it rather than pulling what I could find out of the fridge and pantry to get dinner on the table one night I would have used fresh ginger and some lemongrass, maybe. I totally forgot about my jar of coconut oil that sits in the vitamin cabinet for daily doses or I would have used a little to stir fry the sesame vegetables that I made to go with our skewered meat. Banana wedges, something I always serve with Southeast Asian dishes, would have been divvied up among the plates had there been any hanging from my pot rack at the time I made this meal. Oh well. It was yummy, nonetheless.
3 lb. pork loin, trimmed
2 cloves minced garlic
1/2 tsp. red pepper flakes
1/2 tsp. ginger, ground
1/2 c. soy sauce
2 tsp. lemon juice
1 T peanut butter
2 tsp. grated onion
6 T peanut butter
1/4 c. roasted peanuts, chopped
1 clove minced garlic
2 T soy sauce
1 tsp. honey
6 T chicken stock
1/2 tsp. ground ginger
Thinly slice pork.
Combine marinade ingredients.
Add pork slices to marinade and toss to coat. Refrigerate covered for app. 45 minutes (because that’s how long it took me to get my veggies prepped and stir-fried, brown rice made, and dipping sauce prepared 😉 ).
Prepare dipping sauce. I whipped mine up in the food processor by chopping the onion and peanuts, then adding the other ingredients.
Thread marinated pork slices onto bamboo skewers.
Cook on a hot griddle or grill a minute or two on each side.
Serve with dipping sauce.