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Lunch / Dinner

Asian Pork Satay

Satay [sah-TAY] are Indonesian in origin, but this pork version uses easy-to-find ingredients from different Asian cultures.

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Ingredients

FOR THE SATAY, SIMMER:

FOR THE RICE, BOIL:

Instructions

Preheat grill to medium-high heat. Brush grill grate with oil.

For the satay, simmer hoisin, chili garlic sauce, honey, vinegar, and oil in a saucepan over medium-high. Cook marinade 5 minutes, season with salt, then set aside to cool.

Prepare pork, cutting it first lengthwise into thirds, then in half crosswise to make 6 pieces. Finally, slice each piece in half lengthwise to make 12 strips, each 4- to 6-inches long. Toss pork strips in the marinade, then thread strips onto skewers.

For the rice, boil water and salt in a saucepan over medium-high heat. Stir in rice, cover, reduce heat, and simmer 15 minutes. Remove saucepan from heat. Just before serving, stir in peas and vinegar, fluffing rice until well mixed.

Arrange satay on the grill so the skewers extend over the edge; cover and cook 3–4 minutes. Flip satay, baste with marinade, then grill until cooked through, 3–4 minutes more. Serve satay with Cucumber Salad.

Slice the tenderloin lengthwise into 3 pieces, each about 1-inch wide; halve the pieces crosswise.

Slice the tenderloin lengthwise into 3 pieces, each about 1-inch wide; halve the pieces crosswise.

Cut each piece in half lengthwise to make 12 strips. Toss pork strips in hoisin marinade.

Cut each piece in half lengthwise to make 12 strips. Toss pork strips in hoisin marinade.

Thread pork onto skewers in accordion folds. Spread strips along the skewer so the meat cooks evenly.

Thread pork onto skewers in accordion folds. Spread strips along the skewer so the meat cooks evenly.

Nutritional Facts

Tags: Easy, Quick, Bbq, Grilling, Lunch, Dinner, Asian

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