Pork Satay with Sesame Dipping Sauce
Makes 6 servings
chefgeorgehirsch.com | George Hirsch Lifestyle
1 1/2 pound pork tenderloin, cut crosswise into 3-inch-long pieces
For the Marinade:
1/3 cup sweet onion, chopped fine
1 teaspoon turmeric
1 Tablespoon cilantro, chopped
3 Tablespoons vegetable oil
2 Tablespoons oyster sauce (Chinese BBQ sauce)
2 Tablespoons sesame seeds, toasted
Juice from two limes
Three cloves garlic, chopped
Two teaspoons each of soy sauce and sesame oil
1 green onion, chopped
6 long skewers
Mix marinade ingredients in a medium bowl.
Cut pork lengthwise into thin 1/4-inch slices. Tip: It is easier to cut meat when it is very cold.
Thread pork onto each of the six skewers. Reserve 1/3 cup of marinade in a small bowl. Brush the remaining marinade over both sides of the pork. Cover the pork, and refrigerate for one hour.
Preheat the grill to high heat. Grill pork until cooked through, two-four minutes per side. Brush pork with reserved marinade. If available, serve on a fresh banana or ty leaf and top with chopped green or red onion.
Although serving a peanut dipping sauce with a satay is very common, I find my Sesame Dipping Sauce to go better with the pork.
For the Sesame Dipping Sauce
Recipe George Hirsch | Makes one cup
1/2 cup rice wine vinegar
1/4 cup lite soy sauce
2 Tablespoons honey
2 Tablespoons ketchup
2 Tablespoons Mae Ploy Chili Sauce
1 teaspoon sesame oil
2 cloves garlic, chopped
1 Tablespoon fresh ginger, peeled and chopped
1 Tablespoon fresh cilantro
Mix all ingredients in a small bowl one hour before serving. Serve as a dipping sauce for Satay, steamed dumplings, or summer rolls.
Optional: to make spicy add 1 teaspoon of chili sauce or hot pepper flakes.
