Pork Shoulder Satay
Pork Shoulder Satay
AuthorJulie
Trim any excess fat off the steaks and cut into cubes or thin strips. Combine all the marinade ingredients in a bowl (or zip-lock bag) and add the pork; stir to combine, then cover (or seal) and refrigerate for a few hours, or up to a day. (It can also be frozen in its marinade.)
When you’re ready to make satay, soak a small handful of bamboo skewers in water for at least 10 minutes, while you preheat the broiler or grill. Thread the meat onto the skewer, packing it tightly to keep it moist and uniform. Broil or grill for 5-10 minutes, or until cooked through and starting to char a bit on the edges.
Serves 4-6.
Ingredients
Directions
Trim any excess fat off the steaks and cut into cubes or thin strips. Combine all the marinade ingredients in a bowl (or zip-lock bag) and add the pork; stir to combine, then cover (or seal) and refrigerate for a few hours, or up to a day. (It can also be frozen in its marinade.)
When you’re ready to make satay, soak a small handful of bamboo skewers in water for at least 10 minutes, while you preheat the broiler or grill. Thread the meat onto the skewer, packing it tightly to keep it moist and uniform. Broil or grill for 5-10 minutes, or until cooked through and starting to char a bit on the edges.
Serves 4-6.
