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.
FOR THE SATAY, SIMMER:
FOR THE RICE, BOIL:
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.
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.
% Daily Value*
Total Fat 8g 12%
Saturated Fat 2g 10%
Cholesterol 74mg 24%
Sodium 938mg 39%
Carbs 72g 24%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.