Indonesian Pork Satay
2 whole pork tenderloins (plain, unseasoned), cut into half-inch cutlets.
5 to 6 scallions, sliced small for garnish
For the marinade:
2 tablespoons lemongrass, minced
2 teaspoons fresh ginger, minced
2 teaspoons garlic, minced
1 ½ tablespoons Sambal sauce
2 teaspoons yellow curry powder
1 ½ tablespoons sugar
1 tablespoon fish sauce
2 tablespoons shallots, diced
½ cup vegetable oil
To start, soak the wooden skewers in cold water for 30 minutes.
While skewers are soaking, use a sharp knife to trim any excess fat from the tenderloins. Cutting along the bias, slice each tenderloin into half-inch cutlets. This should yield approximately 10 cutlets per tenderloin. Once ready, insert a wet skewer into each cutlet, threading it through just like a stitch.
To make the marinade, use a large bowl and combine all ingredients . Place the skewers in a shallow dish and cover completely with all of the marinade. Cover the dish with plastic wrap and refrigerate for at least two hours, or overnight for even better results.
Heat grill to at least 400 degrees, then brush with vegetable oil to prevent the meat from sticking.
Cook the skewers over direct, high heat for about 4 to 5 minutes per side. The meat is ready when it has reached an internal temperature of 145 degrees and grill marks are visible on each side.
Serve with Warm Peanut Dipping Sauce.
- Lemongrass can be found regularly at Asian grocery stores.
- To prevent burning, soak the skewers in water for 30 minutes before inserting into meat.
- The amount of spicy heat in both the satay and the peanut sauce is mild in this recipe. For more intense heat, increase the amount of Sambal sauce.
- Use a meat thermometer to ensure the meat is fully cooked at 145 degrees.
- If you can’t find Sambal sauce, you can substitute Sriracha sauce or one teaspoon of crushed red pepper flakes.
- Satay is best when cooked over charcoal, but our gas grill worked just fine.