Pork Satay with Almond Butter Sauce
It’s 11pm, and I just arrived in Edmonton. I’m exhausted, and cranky, and it was a long day and a long drive, made longer by what was supposed to be a quick pull-over in Red Deer to a) wake up and b) find a bathroom that didn’t come with the obligation to buy junk food, which turned into c) a brief meltdown in the Winners changing room with bad florescent lighting. And then an arrival to find no record of the hotel booking I made on Expedia – fortunately the good folks at the Matrix took pity on the fact that I did have a printout from them and gave me a room – a suite, even, for the same price. And because it has a swank little kitchenette, I hauled up my CrockPot and am going to cook some ribs overnight. If I don’t fall asleep in this chair.
My eyes look like I popped them out and soaked them in chlorine for a spell, and I don’t have much confidence they’ll look any better at 7 tomorrow morning when I’m on BT trying to sound smart.
But good news: I’m proud to report I gave in to no road food to keep me awake (if you don’t count coffee) – I brough a few leftover pork satay with almond butter sauce (which are delicious cold, and great for picnics) that I made on the weekend. I found another jackpot of interesting recipes – pork ones – over 20 food writers and bloggers have entered pork recipes to celebrate the launch of Maple Leaf Prime® Pork, and if you go and vote (and live in Western Canada) you get a 50% off coupon to pick up your own piece of pig. Not a bad deal for a click!
Pork Satay with Almond Butter Sauce
Sara entered this one in the Prime Pork recipe contest. I changed it a little. It’s pretty fab.
1 package Maple Leaf Prime® Pork Tenderloin
Marinade:
1 Tbsp. grated fresh ginger
1 garlic clove, crushed
2 Tbsp. brown sugar
2 Tbsp. orange or lime juice
1 tsp. soy sauce
1/2 tsp. curry powder
pinch hot chile flakesAlmond Butter Satay Sauce:
1/2 cup almond butter (peanut butter works too)
1 Tbsp. brown sugar
1 Tbsp. soy sauce
1 Tbsp. lemon or lime juice
2 Tbsp. hot water
1 garlic clove, crushed
1/2 tsp Sriracha sauce (chile garlic sauce)Cut the pork tenderloin in half crosswise and then lengthwise into strips. Put in a bowl with all the marinade ingredients, and toss it around with your hands. Cover and refrigerate for an hour or overnight.
Mix together all the satay sauce ingredients, and thin with additional water if necessary. Set aside.
Preheat a grill or broiler. Thread the pork onto skewers that have been soaked in water for at least 10 minutes. Grill or broil on both sides until just cooked through. Serve skewers on top of coconut rice with satay sauce on the side.
September 07 2010 | pork | 16 Comments »
