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Pork Saté with Peanut-Mirin Sauce Menu

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Pork Saté with Peanut-Mirin Sauce Menu

* Heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat. Add 1 tablespoon grated peeled fresh ginger and 2 minced garlic cloves to pan; cook 30 seconds or until fragrant, stirring constantly. Add 8 ounces trimmed sugar snap peas; sauté 2 minutes. Stir in 1/4 cup water; cook 1 minute or until most of water evaporates. Stir in 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper; cook 30 seconds or until peas are crisp-tender.

Pork Saté with Peanut-Mirin Sauce

Skewers of marinated meat called satés are a popular street food in Indonesia. Mirin is a sweet, low-alcohol rice wine found in the Asian foods section of many supermarkets.

Pork Saté with Peanut-Mirin Sauce Photo by: Photo: Randy Mayor; Styling: Jan Gautro

Ingredients

  • Pork:
  • 2 teaspoons grated lime rind
  • 2 tablespoons fresh lime juice
  • 1 tablespoon peanut butter
  • 2 teaspoons sugar
  • 2 teaspoons fish sauce
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground coriander
  • 2 garlic cloves, minced
  • 1 pound pork tenderloin, trimmed and cut into 16 (4-inch-long) strips
  • Sauce:
  • 1 1/2 tablespoons sugar
  • 1 tablespoon chopped fresh cilantro
  • 2 tablespoons seasoned rice vinegar
  • 2 tablespoons fresh lime juice
  • 2 tablespoons mirin (sweet rice wine)
  • 1 teaspoon fish sauce
  • 1 serrano chile, seeded and finely chopped
  • 1 tablespoon dry-roasted peanuts, chopped
  • Remaining ingredient:
  • Cooking spray

Preparation

1. Prepare grill to medium-high heat.

2. To prepare pork, combine first 9 ingredients in a medium bowl, stirring until smooth. Add pork to bowl; toss well to coat. Let stand at room temperature 15 minutes.

3. To prepare sauce, combine 1 1/2 tablespoons sugar and next 6 ingredients (through chile), stirring with a whisk. Stir in peanuts.

4. Thread 2 pork pieces lengthwise onto each of 8 (12-inch) skewers. Place skewers on a grill rack coated with cooking spray; grill 3 minutes on each side or until done. Serve with sauce.

Cooking Light JULY 2008

Gingered sugar snap peas*

Steamed basmati rice

Formal Menu Top Pork Saté with Peanut-Mirin Sauce Menu

Pork Saté with Peanut-Mirin Sauce

Gingered sugar snap peas*

Steamed basmati rice

Cooking Light

Formal Menu Bottom

Shopping List for Pork Saté with Peanut-Mirin Sauce Menu

Supper goes Indonesian with this skewered entrée from the grill. (Serves 4)

* Heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat. Add 1 tablespoon grated peeled fresh ginger and 2 minced garlic cloves to pan; cook 30 seconds or until fragrant, stirring constantly. Add 8 ounces trimmed sugar snap peas; sauté 2 minutes. Stir in 1/4 cup water; cook 1 minute or until most of water evaporates. Stir in 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper; cook 30 seconds or until peas are crisp-tender.

Shopping List:

Baking

  • 2 teaspoons sugar

Meat

  • 1 pound pork tenderloin, trimmed and cut into 16 (4-inch-long) strips

Other

  • Pork:

Produce

  • 2 teaspoons grated lime rind
  • 2 tablespoons fresh lime juice
  • 2 garlic cloves, minced

Special

  • 2 teaspoons fish sauce

Spices

  • 1 tablespoon peanut butter
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground coriander

Recipe List

Pork Saté with Peanut-Mirin Sauce

Gingered sugar snap peas*

Steamed basmati rice

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Pork Saté with Peanut-Mirin Sauce Menu
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