Malayan Pork With Satay Sauce Recipe #173860
Posted for ZWT II. Adapted from the New York Times Cookbook.
1½ hours | 30 min prep
SERVES 4
- 1 lb boneless pork loin
- salt (to taste)
- fresh ground pepper (to taste)
- 2 cups coconut milk, divided (light is fine)
- 2 teaspoons brown sugar
SATAY SAUCE
- 1 garlic clove
- 1 small onion, chopped
- 1 cup water (approximate)
- 1 cup peanuts, shelled
- 3 dried hot chili peppers (can substitute 1/2 tsp red pepper flakes)
- 2 pieces preserved gingerroot or candied ginger
- 1 tablespoon light soy sauce
- 1 teaspoon turmeric
- 1/2 teaspoon salt
- 1/2 lemon, juice of
- FOR PORK:.
- Cut the pork into bite-size cubes. Season with salt and pepper to taste. Thread on skewers and marinate in one cup of coconut milk for at least 1 hour.
- Preheat grill to medium high heat. Grill pork for 15 to 20 minutes. Baste meat often with the remaining cup of coconut milk while grilling. Serve with satay sauce (as follows).
- SATAY SAUCE:.
- Put all sauce ingredients in the blender or food processor. Process/blend for 30 seconds.
- Pour sauce into the top of a double boiler. Place top of double boiler over direct heat (you will need to boil water in the bottom of the double boiler separately) and bring to a boil, stirring frequently. Move top of double boiler from heat into the bottom of the double boiler containing the boiling water (are you confused yet? LOL). Cook sauce for 30 minutes, stirring occasionally. Thin to desired consistency with water or additional coconut milk. Serve over grilled meat.
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5 stars