Pork Satay

Submitted by: Kevin Sexton
This recipe is very easy and very good. You'll be a barbecue hero with these skewers. We've been making this once a week all summer. Hopefully those people I've prepared it for will add a comment below!
Easy to double, you can also just double the marina

Serves: 5

Preparation time:
Cooking time:

Ingredients

1 pound pork tenderloin, loin or shoulder, trimmed of fat
1/2 cup soy sauce
1/2 cup water
1 teaspoon chili powder
1 tablespoon peanut butter OR tahini
1 teaspoon peeled, minced or grated fresh ginger (I used ginger powder from the store, it was fine)
1 tablespoon minced garlic (I doubled it)
1 tablespoon sugar
1 tablespoon freshly squeezed lime or lemon juice

===Optional Ingredients===
A dash of sesame oil
1 teaspoon of sesame seeds
1 teaspoon maple syrup

Method

1. Slice the pork tenderloin as thin as possible (it's easier if it is partially frozen)

2. Cut the slices into pieces, about 1 1/2 inch diameter

3. Mix together all the other ingredients in a bowl. You can soften the peanut butter in the microwave if you have trouble mixing it in.

4. Stir the pork pieces into the mixture. Marinate in the fridge, ideally overnight, but at least four hours if possible. 30 minutes might do it if you're in a rush.

5. Soak the wooden skewers in warm water for at least half an hour so they don't burn.

6. When you're ready to cook, thread the meat onto the skewers without crowding. Skewers should sit flat, so pierce the meat two or three times so they are spread out.

7. Preheat your barbecue, as hot as possible.

8. While cooking/preheating, transfer the leftover marinade to a pot. Bring to a boil, then simmer a couple minutes, stirring occasionally. You want to reduce the marinade slightly so it is a bit thicker, and use it as a dipping sauce or put on your rice. (Glossary: Reduce = thickening the sauce through evaporation)

9. Grill the skewers until browned all over, 5 to 8 minutes

10. Serve over rice (preferably Basmati). Serve with a lager or pilsener or your choice of wine.

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This recipe comes from my well-used copy of "How to Cook Everything" by Mark Bittman, my favourite cook book.

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