It looks like you're new here. If you want to get involved, click one of these buttons!
This has evolved over many years. Little work but well worth it, keeps forever in frig if you don't use it up. Marinade, dipping sauce I use instead of soy in all my oriental dishes.
This is good. It is best with a solid two day marinade.
Sate: Recipe for two pork tenderloins
Lay pork tenderloin on cutting board. Cut thin end pieces about 1 ¼ " and reduce thickness of cuts down to about ½” in the thickest part. Lay slices about three at a time between plastic wrap and pound down to about ¼” or 3/8" max.
• ½ lb unsalted butter
• ¼ Cup Thai Chili sauce
• ½ Cup chopped onion
• 1 Cup naturally brewed soy sauce
• ¼ Cup grated ginger
• 1 Cup kecap manis (Indonesian sweet soy sauce)
• ¼ Cup lemon juice
• ½ Cup teriyaki sauce
• 1 zest from 1 lemon
• 30 or so bamboo skewers
• 6 Cloves garlic (rough chop)
• 2 pork tenderloins
• 2 Tbs or more hot chili flakes
• Kecap Manis = equal parts molasses, teriyaki and soy sauce
• 3 Tbs coriander seed
• bunch coriander/cilantro leaves as garnish
• 2 Tbs cumin seed
• 1 Tbs mustard seed
Soak skewers in water Toast coriander, cumin chili flakes and mustard seeds in cast iron pan until fragrant (pungent). Break with mortar and pestle. Melt butter in saucepan and cook onion, garlic, ginger and lemon zest over medium heat until onion is transparent. Add spices, lemon juice, teriyaki, soy and kecap manis and boil 5 minutes. Allow to cool to room temperature. Lay pork tenderloin on cutting board. Cut thin end pieces about 1 ¼”and reduce thickness of cuts down to about ½” in the thickest part. Lay slices about three at a time between plastic wrap and pound down to about ¼” or 3/8” max. Pour ½ the marinade into a glass pan, layer pork pieces cover with remaining marinade. Move meat around so all is coated in marinade. Cover with lid or plastic wrap and marinate two days refrigerated
Skewer pork pieces. Reserve marinade. Set BGE to 325 with a flat, even bed of coals. Place skewers on grill for about 4 minutes. Look for even browning on pieces, turn and rearrange if there are hot spots. Cook for another 4minutes and check color for doneness. Any sates that are not brown and caramelized can be finished with the lid open. Strain marinade if desired bring to a boil for five minutes