Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
- SERVES 2-4
- 1 to 2 lbs. (about .500 to 1 kg) pork tenderloin
- 1 shallot OR 3 green onions, minced
- 3 cloves garlic, minced
- 1/2 tsp. cumin
- 1/2 tsp. turmeric
- 1 tsp. ground coriander
- 1/2 tsp. cayenne (or more if you want it spicy)
- 4 Tbsp. fish sauce
- 1 Tbsp. lime or lemon juice
- 1/2 Tbsp. dark soy sauce
- 1/3 cup liquid honey
- 1/2 cup coconut milk
- OTHER: 1 package wooden satay sticks
- If using wooden satay sticks, set them in water to soak while you prepare the satay (this will keep them from burning).
- Cut the pork into long (or shorter) strips approximately 1 inch wide.
- Combine all other ingredients to make a marinade, stirring well to dissolve the honey.
- Taste-test the marinade. This marinade should taste predominantly sweet and salty for the satay to be its best. If you'd prefer it spicier, add more cayenne pepper.
- Pour marinade over the pork. Stir the meat well and allow to marinate in the refrigerator for at least 30 minutes (or up to 24 hours).
- When ready to cook, skewer the meat, weaving it lengthwise along the stick (see photo). It's a good idea to position the meat on the end of the stick, leaving the lower half as a handle for turning.
- Grill the satay on your barbecue, OR set your oven to broil (see oven method below). Brush oil with grill and then lay satay on the grill for 5-7 minutes, or until meat sizzles and browns. Turn sticks and grill the other side another 5 minutes, or until cooked but still tender.
- Serve with my Easy Thai Peanut Sauce and rice. If desired, garnish with fresh coriander and fresh-cut red chilies. These 'satays' also make a great finger food to hand out at parties together with the peanut sauce as a dip. ENJOY!
To oven-broil the satay: Place an oven rack on the second rung beneath the top heating element. Use a broiler pan, OR cookie sheet (preferably with sides to keep juices from spilling, or use foil and scrunch up the edges). Lay the satay on the pan and brush with the leftover marinade from the bottom of the marinating bowl. Set in the oven for 5-6 minutes. Tip: I leave the oven door ajar, making sure the meat is positioned under the element while the ends of the sticks are "sticking out". (This keep the ends cooler for turning and prevents them from burning.) Also, the meat cooks quickly, and this way you can easily see when it is done or needs turning. See serving suggestions above.