Pork Satay Recipe

Name: Pork Satay
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 red bell pepper, cut into 1 by 1/4-inch strips; 3 cups cauliflower florets; 3/4 cup jicama, cut into 1 by 1/4 by 1/4-inch strips; 2 red Thai chiles, cut crosswise into 1/4-inch rounds; 3 cups white wine vinegar; 1 1/2 cups sugar; 1 1/2 teaspoons salt; 1 bunch fresh mint; 3 tablespoons vegetable oil; 2 shallots, minced; 1 clove garlic, minced; 2 tablespoons minced lemongrass; 2 tablespoons white sesame seeds, lightly toasted and coarsely ground; 2 tablespoons oyster sauce; 1 tablespoon fish sauce; 1 teaspoon sugar; 1 1/2 lbs pork shoulder; Salt to taste

Servings: persons

1 red bell pepper, cut into 1 by 1/4-inch strips
3 cups cauliflower florets
3/4 cup jicama, cut into 1 by 1/4 by 1/4-inch strips
2 red Thai chiles, cut crosswise into 1/4-inch rounds
3 cups white wine vinegar
1 1/2 cups sugar
1 1/2 teaspoons salt
1 bunch fresh mint
3 tablespoons vegetable oil
2 shallots, minced
1 clove garlic, minced
2 tablespoons minced lemongrass
2 tablespoons white sesame seeds, lightly toasted and coarsely ground
2 tablespoons oyster sauce
1 tablespoon fish sauce
1 teaspoon sugar
1 1/2 lbs pork shoulder
Salt to taste

1
Combine vegetables in a bowl. Bring vinegar, sugar, and salt to a boil and remove from heat. Crush mint and stir into the vinegar mixture. Cool uncovered then strain over the vegetables. Let sit at room temperature for 2 hour and then refrigerate until needed.
2
In a small bowl, combine the vegetable oil, shallots, garlic, lemongrass, sesame seeds, oyster sauce, fish sauce, and caramel sauce,
3
Heat an outdoor grill or grill-pan. Soak 30 bamboo skewers in warm water for 30 minutes. Cut the pork shoulder into 3-inch strips, 1 1/2 inches wide and 1/8 inch thick. Thread the pork onto the skewers. Brush both sides of the pork with the marinade and season with salt. Grill over moderately-high heat until done, 4-5 minutes. Serve with the vegetable pickle on the side.

938

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 red bell pepper, cut into 1 by 1/4-inch strips, 3 cups cauliflower florets, 3/4 cup jicama, cut into 1 by 1/4 by 1/4-inch strips, 2 red Thai chiles, cut crosswise into 1/4-inch rounds, and more.

Yes, Pork Satay falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Satay

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