Appetizers / Snacks
Curried Pork Satay with Garlic Sauce & Sesame-Cilantro Dry Dip
Satay is a popular Indonesian street food because of its portability, versatility, and simple quick-cooking construction. And when it comes to summer food, always turn to the people who really know hot weather. This satay consists of curried pork threaded onto skewers. For an appealing combo of flavor and texture, dip the pork in the sauce, then sprinkle some dry dip over the top so it sticks.
FOR THE CURRIED PORK SATAY, BLEND:
FOR THE GARLIC SAUCE, COMBINE:
FOR THE DRY DIP, TOAST:
Test Kitchen Tip
To thread pork, accordion-fold a strip and push a skewer through. Pull the pork down the skewer to flatten.
For the curried pork, blend shallots, ginger, lemon juice, coconut, jalapeño, soy sauce, brown sugar, curry powder, and zest in a food processor until minced; scrape sides of bowl and season with salt. With machine running, drizzle in 3 Tbsp. oil. Transfer paste to a bowl, add pork, and marinate in the refrigerator, 1 hour.
Preheat grill to high. Brush grill grate with oil.
Thread marinated pork onto soaked skewers, accordion-style. Grill satay, covered, 4–5 minutes. Flip satay, cover, and grill until cooked through and lightly charred, 3–4 minutes more. Serve satay with Garlic Sauce & Sesame-Cilantro Dry Dip.
For the garlic sauce, combine water, vinegar, brown sugar, garlic, and pepper flakes in a saucepan over medium-high heat. Simmer sauce until reduced to about ¾ cup; season with salt.
For the dry dip, toast sesame seeds in a sauté pan over medium heat until lightly toasted; let cool. Stir in cilantro just before serving .
% Daily Value*
Total Fat 21g 32%
Saturated Fat 5g 25%
Cholesterol 62mg 20%
Sodium 212mg 8%
Carbs 19g 6%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.