Pork Satay With Yellow Rice And Peanut Sauce Recipe
Ingredients
| RICE | ||
| Onion | 1 Small, diced | |
| Canola oil | 1 Teaspoon | |
| Turmeric | 1/4 Teaspoon | |
| 1 1/3 cups short-grain brown rice | ||
| Chicken stock | 2 1/4 Cup (16 tbs) | |
| PORK | ||
| 2 pounds pork tenderloin, trimmed of all visible fat and cut into 1" ribbons | ||
| Soy sauce | 3 Tablespoon | |
| Lemon juice | 2 Tablespoon | |
| Maple syrup | 1 Tablespoon | |
| Caraway seeds | 1 Teaspoon, crushed | |
| Ground coriander | 1 Teaspoon | |
| Ground ginger | 1 Teaspoon | |
| Garlic | 1 Clove (5gm), minced | |
| PEANUT SAUCE | ||
| 1/2 cup diced sweet red peppers | ||
| Onions | 1/4 Cup (16 tbs), minced | |
| Jalapeno peppers | 2 To taste, minced | |
| Grated ginger | 2 Tablespoon | |
| Garlic | 3 Clove (5gm), minced | |
| Chicken stock | 1 Cup (16 tbs) | |
| Chunky peanut butter | 3/4 Cup (16 tbs) | |
| 1/2 cup thinly sliced scallion greens | ||
| Lemon juice | 1 Tablespoon | |
Directions
To make the rice: In a 2-quart saucepan over medium heat, saute the onions in the oil until translucent, about 5 minutes.
Stir in the turmeric, add the rice, and combine well.
Add the stock.
Bring to a boil over medium heat.
Reduce the heat to low, cover the pan, and cook for 45 minutes, or until the rice is tender and all of the liquid has been absorbed.
Set aside and keep warm.
To make the pork: In a large bowl, combine the pork, soy sauce, lemon juice, maple syrup, caraway, coriander, ginger, and garlic.
Cover and refrigerate for 30 minutes.
While the meat is marinating, soak four 8"-long bamboo skewers in water.
Thread the meat onto the skewers; reserve the marinade.
Place the skewers, in spoke fashion, on a 9" or 10" pie plate, and baste the meat with the marinade.
Cover with wax paper and microwave on high for 3 to 4 minutes.
Flip the skewers and rearrange them to put the less cooked meat toward the outside.
Baste with the marinade.
Cover and microwave on high for 2 to 3 minutes, or until the meat is no longer pink.
Cover tightly and set aside.
To make the peanut sauce: While the meat is marinating, combine the red peppers, onions, jalapenos, ginger, and garlic in a 1 1/2-quart casserole.
Microwave for 4 minutes.
Stir in the stock, peanut butter, scallions, and lemon juice.
Microwave on high for 4 minutes.
Cover with foil and keep warm.
If necessary, reheat briefly before serving.
Transfer to a gravy boat or serving bowl.
To serve, place the rice on a platter.
Top with the skewers.
Drizzle with some of the sauce.
Serve the rest of the sauce at the table.
Stir in the turmeric, add the rice, and combine well.
Add the stock.
Bring to a boil over medium heat.
Reduce the heat to low, cover the pan, and cook for 45 minutes, or until the rice is tender and all of the liquid has been absorbed.
Set aside and keep warm.
To make the pork: In a large bowl, combine the pork, soy sauce, lemon juice, maple syrup, caraway, coriander, ginger, and garlic.
Cover and refrigerate for 30 minutes.
While the meat is marinating, soak four 8"-long bamboo skewers in water.
Thread the meat onto the skewers; reserve the marinade.
Place the skewers, in spoke fashion, on a 9" or 10" pie plate, and baste the meat with the marinade.
Cover with wax paper and microwave on high for 3 to 4 minutes.
Flip the skewers and rearrange them to put the less cooked meat toward the outside.
Baste with the marinade.
Cover and microwave on high for 2 to 3 minutes, or until the meat is no longer pink.
Cover tightly and set aside.
To make the peanut sauce: While the meat is marinating, combine the red peppers, onions, jalapenos, ginger, and garlic in a 1 1/2-quart casserole.
Microwave for 4 minutes.
Stir in the stock, peanut butter, scallions, and lemon juice.
Microwave on high for 4 minutes.
Cover with foil and keep warm.
If necessary, reheat briefly before serving.
Transfer to a gravy boat or serving bowl.
To serve, place the rice on a platter.
Top with the skewers.
Drizzle with some of the sauce.
Serve the rest of the sauce at the table.
Chef
