Lunch / Dinner
Asian Pork Satays with sticky rice
Satays are Indonesian street food, said to be the best way to taste and experience a culture. But this recipe is a mashup of several Asian cuisines — Chinese hoisin sauce, Thai chili garlic sauce, and Japanese rice vinegar unite to deliver a world of flavor.
Preheat grill to medium-high. Brush grill grate with oil.
Simmer hoisin, chili garlic sauce, honey, ¼ cup vinegar, oil, and pinch of salt in a saucepan over medium heat for 5 minutes, then cool.
Cut pork lengthwise into thirds, halve each piece crosswise to make 6 pieces, then halve each piece lengthwise to make 12 strips, each 4–6-inches long. Toss strips in hoisin marinade, then thread 1 pork strip onto each of 12 skewers for the satays.
Meanwhile, heat water and pinch of salt in a saucepan to a boil over medium-high. Stir in rice, cover, reduce heat, and simmer until tender and liquid absorbed, 15 minutes. Off heat, stir in peas and remaining ¼ cup vinegar just before serving.
% Daily Value*
Total Fat 13g 20%
Saturated Fat 2g 10%
Cholesterol 112mg 37%
Sodium 2707mg 112%
Carbs 113g 37%
*Percent Daily Values are based on a 2,000 calorie diet.