Pork satay

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
Go to page 1 2 »»

Ingredients :

500 g. of pork loin
1/2 c. of warm water
2 tbsps. of peanut butter
1 tbsp. of dark brown sugar
2 tbsps. of dark soy sauce
2 tbsps. of kalamansi juice
1 tsp. of finely grated ginger
1 small onion, finely chopped
1 tsp. of hot chili sauce
12 bamboo skewers
1 tbsp. of finely chopped onion leaves for garnish

Cooking procedure :

Slice the pork loin as thinly as you can. About 1/8″ thick would be good.

Dissolve the peanut butter in the warm water. Add the soy sauce, sugar, kalamansi juice, grated ginger, chopped onion and hot chili sauce. Mix well.

Place the pork slices in a glass bowl. Pour the marinade over them. Mix well to coat every piece. Cover and marinate for at least two hours; overnight in the fridge would be best.

Soak the bamboo skewers in water for thirty minutes before use to prevent them from catching fire in the grill. Drain them well.

Thread about 3-4 pieces of pork meat per skewer. Repeat for the rest.

Grill the pork satay over live coals for about 1 to 2 minutes per side , depending on how hot your coals are. Alternatively, broil them in the oven about six inches from the heat. Pork loin does not take long to cook especially if they have been sliced thinly. Watch the grilling or broiling as pork satay can burn fast.

Pour the remaining marinade in a saucepan and boil for a few minutes until the liquid is reduced and the mixture has thickened. Serve on the side or pour over the cooked pork satay just before serving (I did the latter). Garnish the pork satay with finely chopped onion leaves before serving.

Go to page 1 2 »»
September 4, 2004  Print This Post   
Tagged: ,

Comments

6 Responses to “Pork satay”
  1. sam of Kuwait! :D says:
    July 11, 2006 at 5:03 pm

    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

    Reply
  2. sam of Kuwait! :D says:
    July 11, 2006 at 5:14 pm

    Ngek! mali! :-s sa Honey-Lemon Chicken ko dapat ipinost ito! i got confuse :D anyways, since i find this menu also interesting—can i pan fry this dish as well?

    Thanks!
    sam :)

    Reply
  3. Connie says:
    July 12, 2006 at 7:02 am

    hehehe the photos confused you?

    Reply
  4. sam of Kuwait! :D says:
    July 12, 2006 at 2:57 pm

    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! :D

    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 :)

    Reply
  5. happy joy says:
    March 11, 2008 at 9:27 pm

    Ms. Connie, same question kay sam of kuwait, pwede po kaya ito i-pan fry?

    Reply
  6. Connie says:
    March 12, 2008 at 10:29 am

    Happy joy, adding oil (for pan frying) might burn the peanut butter before the pork is cooked through.

    Reply
You may post a relevant comment.
If you want your own pic to show with your comment, go get a gravatar!

PLEASE READ BEFORE SUBMITTING A COMMENT

Except for personal use, or as legitimate RSS feeds with link back to this page, NO PART OF THIS ENTRY MAY BE REPRODUCED IN ANY MANNER, whether individually or as part of a collection, without the owner's PRIOR written permission. This blog is a FREE service. Help maintain it by respecting the author's copyright.

Some entries have multiple pages. Most recipes are on page 2; others, on page 3 or 4. Click on the pagination links to view them.

Some entries DO NOT contain recipes.

Sorry, I don't e-mail recipes. However, you may opt to receive a weekly summary of recent Pinoy Cook food articles and recipes by using the link on the left sidebar.

Stay updated!

Feed for RSS readers Weekly Newsletter Get recipe updates via Facebook Get recipe updates via Twitter Get recipe updates via Plurk Get recipe updates via Yahoo! Meme

View the archive

November 2009
S M T W T F S
« Oct    
1234567
891011121314
15161718192021
22232425262728
2930  
Grilled kielbasa and beansGrilled kielbasa and beans
Smoked milkfish, mushrooms and tofu spring rollsSmoked milkfish, mushrooms and tofu spring rolls
Thrice cooked pata timThrice cooked pata tim
Mapo Tofu, take 2Mapo Tofu, take 2
Mixed berries muffinsMixed berries muffins

Conversations