Pork satay
September 4, 2004
Filed under Asian cooking, Indonesian cooking
A classic Thai dish, satay refers to small pieces of meat marinated in a mixture of soy sauce, honey, peanut butter and lemon juice, ginger and sambal oelek, then threaded on small bamboo skewers and grilled. I confess, I made some substitutions. We had no honey so I used brown sugar. I also used kalamansi juice instead of lemon juice, and bottled hot chili sauce in lieu of sambal oelek. The cooked pork satay was great! Of course, I could not make a comparison with a cooked dish that used all the traditional ingredients but, what the heck, would should I feel limited when there are available substitutes for what was lacking in my kitchen last night?
I learned a few things about making pork satay. First, allow sufficient marinating time–a minimum of two hours; overnight in the fridge is best. Second, those thick and long bamboo skewers commonly used for banana and kamote cue won’t do in making this dish. They will tear the thin slices of pork apart. Finally, don’t grill the meat for too long. The peanut butter will burn fast. Hence, it is important to keep the meat slices as thin as possible. The thinner they are, the less cooking time they will require.
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I realize that there are a lot of dishes that can be done with honey as one of the major ingredients. I always neglect including a bottle or a jar in my grocery list coz the last one i bought, i only used it for dessert preparations and quite rare (It was finished by my flatmate though, using it as facial exfoliant along with sugar & lemon juice :P). Having reviewed most of your archive dishes (which are all mouth watering, i swear!), its a MUST that i have a bottle in our ref at all times!
regards and more power!
Sam
Ngek! mali! :-s sa Honey-Lemon Chicken ko dapat ipinost ito! i got confuse
anyways, since i find this menu also interesting—can i pan fry this dish as well?
Thanks!
sam
hehehe the photos confused you?
No, not the photos. Its after i read the recipe for the honey-lemon-ginger chicken, i scroll down to see other recipe links and click ‘pork satay’. I was reading pork satay but my mind is all wraped up with the previous chicken recipe, thats why i decided to make a post—and its on a wrong page!
anyways ms. connie, can i pan fry this pork satay instead? and yea, i made baked chicken marinated in sinigang mix last night (i marinate it for the whole afternoon), it was an instant hit! it goes perfectly well with the left over stir fry vegetables with steamed tofu we had for lunch (i steamed instead of frying coz we like its soft texture), medyo konti na kasi thats why i thought of making extra dish. ALL these wonderful meals we’ve been enjoying came from your site. I enjoy experimenting and learning at the same time.
thanks and keep on posting more of your great meals!
sam
Ms. Connie, same question kay sam of kuwait, pwede po kaya ito i-pan fry?
Happy joy, adding oil (for pan frying) might burn the peanut butter before the pork is cooked through.