Thai Pork Satay with Peanut Sauce →

Now ubiquitous at catered events in Europe and the United States, satay (marinated, skewered grilled meat often accompanied by a spicy peanut sauce) is a favorite traditional dish throughout all the countries of Southeast Asia. Myanmar, Laos, Vietnam, Thailand, Malaysia, and Indonesia all have their own versions of satay with regional variations within each country. I was first introduced to satay when I lived in Bali; pork, chicken, and sea turtle satay are all common street food delicacies in Indonesia. While in Southeast Asia, I also had the opportunity to sample Malaysian and Thai satay. Each is wonderful with flavors that reflect popular local spices and cooking practices.  For example, one difference between Thai or Malaysian satay and Indonesian satay is the use of coconut milk. I happen to love spicy sauces that use coconut milk, so I offer this recipe for Thai Pork Satay adapted from https://hot-thai-kitchen.com. Palm sugar, galangal, tamarind paste, lemon grass, fish sauce, and kekap manis (sweet soy sauce) are all important ingredients in authentic traditional Southeast Asian cooking. To develop this recipe, I substituted ingredients common to American and European kitchens for some of the less readily available ingredients commonly used by cooks in Southeast Asia. I believe the results stay true to the flavor of the original authentic recipe. I hope you enjoy it. (*Note:  unfortunately anyone who is allergic to peanuts or sesame seeds should avoid this dish.)

Thai Pork Satay with Peanut Sauce
Serves 4

MARINATE THE PORK
Ingredients:

• 1 ½ pounds pork tenderloin, loin, or shoulder (I used pork tenderloin; you could also substitute chicken for the pork)

• 1 shallot, minced

• 2 cloves of garlic, minced

• 1 tablespoon grated ginger

• 3 tablespoons chopped fresh lemongrass (tough outer skin removed)

• ¾ teaspoon ground cumin

• ¾ teaspoon ground coriander

• 1 ½ teaspoons turmeric

• ¼ teaspoon cayenne

• 1 tablespoon fish sauce

• 1 tablespoon lime juice

• 2 teaspoons soy sauce

• 1 tablespoon brown sugar

• ½ cup of unsweetened coconut milk 

Preparation:

1. Slice the pork into thin rectangles (approximately ¼ inch thick by 1 inch wide by 4 inches long and set aside.)

2. Process the ingredients for the marinade in a food processor for 1-2 minutes until semi-smooth.

3. Pour the marinade into a large bowl and add the reserved sliced pork and mix to coat the pork.

4. Cover and refrigerate for at least 2 hours, preferably over night. 

While the pork is marinating make the Peanut Sauce. (Can be made a day ahead and refrigerated.) 

PEANUT SAUCE
Ingredients:

• 2 tablespoons Thai red curry paste (available at supermarkets or Asian specialty stores)

• 1¼ cup coconut milk

• ½ cup roasted peanuts (or 1/3 cup natural peanut butter)

• 2 tablespoons toasted white sesame seeds (recommended; or substitute 2 tablespoons more peanuts)

• 1-2 teaspoons fish sauce

• 1 tablespoon sweet soy sauce (kekap manis available in Asian specialty stores)

• 1 tablespoon grated ginger root

• 2 tablespoons brown sugar

• 2-3 tablespoons lime juice 

Preparation:

1. In a food processor, grind the peanuts into a fine meal. If using sesame seeds, grind them into a fine meal using a spice/coffee grinder or a mortar and pestle, being careful not to over grind them into sesame butter.

2. In a small pot over medium heat, reduce ¼ cup of the coconut milk by about half. Add the curry paste and cook over medium low heat, stirring constantly, for about 2 minutes until it is very thick. If it thickens too quickly, add a splash of coconut milk to help loosen it up.

3. Stir in the rest of the ingredients and simmer for a few more minutes until it has thickened into a dip consistency, stirring frequently to prevent the bottom from scorching.

4. Taste and adjust seasoning with more sugar, fish sauce, and lime juice as needed. If the sauce is too thick, you can thin it using coconut milk or water adding a tablespoon at a time, stirring until you reach your desired consistency. If you thin it too much, you will lose some of the flavor of the sauce. 

Assemble the skewers:

1. Soak 24 bamboo skewers in water for 2 hours before using.

2. Remove excess marinade from each slice of pork as you skewer the slices lengthwise.

3. Preheat your grill to hot.

4. Oil the grate of your grill and place the pork-skewers with the ends of the skewers away from direct heat.

5. Grill 2-3 minutes per side.

6. Serve with the peanut sauce on the side and garnished with chopped cilantro or basil for garnish. 

Serve with rice and Thai Cucumber Carrot Salad. 

Wine pairing: a dry Riesling, Viognier, Gewürztraminer, or Chenin blanc will stand up to the spice in this dish. 

Adapted from: https://hot-thai-kitchen.com/satay-and-peanut-sauce 

Tuscan Ribs

This is my take on a recipe I collected from Food and Wine Magazine over 15 years ago. It is a classic Mediterranean style recipe that flavors the ribs with a paste or olive oil and herbs and then finishes the meat with a Balsamic glaze. I prefer to slow cook the ribs in the oven with fruit juice and then make a basting sauce by reducing the juices from the meat with the balsamic vinegar and finishing the meat for a few minutes on the grill. Either way I think you’ll enjoy this alternative to traditional American style tomato-molasses-vinegar barbecue ribs. Buon appetito!

Serves 4

Ingredients:

• 2 tablespoons extra-virgin olive oil

• 2 tablespoons chopped fresh rosemary leaves

• 1 ½ tablespoons kosher salt

• 1 ½ tablespoons fennel seeds

• 2 teaspoons ground black pepper (preferably freshly ground)

• 2 teaspoons chopped sage (or a rounded ½ teaspoon powdered sage)

• 2 teaspoons chopped thyme (½ rounded teaspoon dried thyme)

• 2 teaspoons sweet paprika

• 1 teaspoon crushed red pepper (or ½ teaspoon for a milder rub)

• 1 teaspoon ground coriander

• ½ teaspoon ground allspice

• 3-4 pounds pork spareribs (tough membrane on the bone side removed)

• 3 tablespoons balsamic vinegar

• 1 cup fruit juice like Cranberry-Pomegranate or Apple cider/juice

Preparation:

1. In a small bowl or spice grinder, combine the dry ingredients (rosemary, kosher salt, fennel, black pepper, sage, thyme, paprika, crushed red pepper, coriander, and allspice) and grind to a coarse mixture. Add the olive oil to the spice mixture in a bowl mix until you have a thick paste. Rub the spice paste all over the spareribs, wrap in plastic wrap, and let stand at room temperature for 2 hours or refrigerate overnight.

2. Preheat the oven to 300 degrees F. Arrange the ribs on a rack in a large, rimmed baking sheet or roasting pan, meaty side up. Pour the juice into the pan, cover, and seal the roasting pan with tin foil. Roast the ribs for 2 hours, or until tender.

3. Remove the meat to a platter and tent. Skim off the extra fat and pour the accumulated juices into a saucepan with the balsamic vinegar, bring to a boil, and simmer until reduced to a light syrupy consistency. (about 1/3-1/2 cup)

4. Preheat the broiler. Brush the meaty side of the ribs with the balsamic-juice reduction and broil 6 inches from the heat until browned, about 2 minutes. Let stand for 5 minutes, then cut between the ribs and serve.

5. Alternatively, brush the ribs with the balsamic-juice reduction, place the ribs meaty side down over a low- to medium-hot grill and grill for about two minutes until you have a nice crisp crust. Monitor carefully so you don’t burn the ribs.

Wine Pair: a slightly spicy medium-bodied red with low acidity or a lighter-bodied Sangiovese-based red like Chianti. Portuguese red wines from the Douro River region as well as the neighboring Spanish reds from the Rio Duero region, or non-leathery Riojas.

https://www.foodandwine.com/recipes/tuscan-style-spareribs-balsamic-glaze
Bruce Aidells' Complete Book of Pork