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.
Ingredients
SIMMER:
MEANWHILE, HEAT:
Instructions
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.
Grill satays, covered, until cooked through, 3–4 minutes per side, basting with marinade after flipping satays. Serve satays with rice.
Slice the tenderloin lengthwise into three pieces, each about 1-inch wide then halve the pieces crosswise.
Halve those six pieces lengthwise to make 12 strips. Toss pork strips in prepared hoisin marinade.
Arrange satays (and all skewers) so the handles are off the grates. Baste with marinade occasionally.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 763
% Daily Value*
Total Fat 13g 20%
Saturated Fat 2g 10%
Cholesterol 112mg 37%
Sodium 2707mg 112%
Carbs 113g 37%
Protein 44g
*Percent Daily Values are based on a 2,000 calorie diet.