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Pork Satay with Fresh Vegetable Pickles

Pork Satay with Fresh Vegetable Pickles


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Ingredients

  • 3 tablespoons vegetable oil
  • 2 tablespoons oyster sauce
  • 2 tablespoons sesame seeds, toasted
  • 2 tablespoons minced lemongrass
  • 1 tablespoon fish sauce (such as nam pla or nuoc nam)
  • 1 1 1/2-pound pork tenderloin, cut crosswise into 3-inch-long pieces
  • 6 11-inch-long metal skewers
  • Fresh Vegetable Pickles (click for recipe)

Recipe Preparation

  • Mix first 8 ingredients in medium bowl. Season sauce to taste with pepper.

  • Place 1 pork piece on work surface. Press slightly to flatten. Using sharp knife, cut lengthwise into 1/4-inch-thick slices. Repeat with remaining pork, forming 30 pork scallops (reserve any remaining pork for another use). Thread 5 scallops onto each of six 11-inch-long metal skewers. Arrange skewers on rimmed baking sheet. Transfer 1/3 cup sauce to small bowl; reserve. Brush remaining sauce over both sides of pork.DO AHEAD Can be made 1 day ahead. Cover pork and reserved sauce separately; chill.

  • Preheat broiler. Broil pork until cooked through, about 2 minutes per side. Brush pork with reserved sauce. Serve satay with vegetable pickles.

Recipe by Jean Georges Vongerichten,Photos by Pornchai MittongtareReviews Section

Place the chiles, onion, ginger, and garlic in a blender or food processor and puree until smooth, adding water if necessary to make a paste.

Heat the oil in a heavy saucepan, add the paste and saute the mixture for a couple of minutes. Add the remaining ingredients, except the beef, and simmer until the sauce starts to thicken, about 15 minutes. Allow the mixture to cool.

Place the pork cubes in a heavy plastic bag and add the sauce. Marinate the pork, at room temperature, for an hour. Remove the pork and put the marinade in a saucepan.

Bring the marinade to a boil, reduce the heat, and simmer for 15 minutes.

Thread the pork cubes on skewers and grill or broil the satays until done, about 8 minutes. Cut one cube to check for doneness.

To serve, place the satays on a platter, brush with the sauce and serve the remaining sauce on the side for dipping.


Notes on the Shredded Pork Skin Fresh Spring Rolls (Bi Cuon) Recipe, Tips and Tricks

Use cooked shredded pork skin. Most Vietnamese grocery stores sell shredded pork skin in the freezer or refrigerated section. Allow the pork skin to thaw completely before using.

The shredded pork skin should be completely dry before combining with the roasted rice powder. Otherwise, it will clump rather than coat the pork skin. I use a salad spinner to remove the excess water. It does a great job! (Check out this post for some creative ways I use my salad spinner: My Top 5 Uses for a Salad Spinner (and It’s Not Just for Salad). Alternatively, pat the shredded pork skin dry using a clean towel.

The roasted rice powder is one of the key ingredients in this dish. The lovely aroma of roasted rice powder “lightens up” the abundant meat in this dish. Roasted rice powder is available at most Asian grocery stores in the spices aisle. (I’ll share a homemade recipe soon.)

You may be tempted to add more roasted rice powder because it smells so wonderful. Don’t over-do it! Too much roasted rice powder could make the dish taste gritty and sandy.

For the shredded pork skin, I like using thin-cut pork loin or pork loin chops. These cuts are fairly lean yet still flavorful. Thin-cut meat marinates faster and requires less hand-slicing later. You can definitely use other cuts and bigger chunks of pork. If using thicker cuts, increase the marinating time for more flavor.

It’s important to season the shredded pork skin first as it’s fairly bland. Once everything is combined together, the shredded pork skin and marinated pork are both evenly seasoned for balanced taste. The pork is not heavily salted as the fresh spring rolls are commonly served with fish sauce dipping sauce.

I really like the Three Ladies Brand rice paper, size 22 cm. The rice paper is made with a combination of tapioca starch and rice flour and has a light and stretchy texture.

There’s no wrong ingredient to put into a fresh spring roll. My rule is: If you love it, use it! My Shredded Pork Skin Fresh Spring Rolls include the basics: rice vermicelli, green leaf lettuce, cilantro and spearmint. Some other tasty fillers are cucumbers, carrots, or jicama. For a carb-free option, omit the rice noodle or replace with bean sprouts, spaghetti squash or a spiralized vegetable like zucchini.


Meatballs With Satay Dipping Sauce recipes

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Vietnamese Grilled Lemongrass Pork Chops (Thit Heo Nuong Xa)

These grilled pork chops are one of the easiest—not to mention most delicious—Vietnamese dishes to replicate at home. You won't need to get your hands on any hard-to-find ingredients. The marinade, which is full of shallots, lemongrass, garlic, sugar, pepper, and hot sauce, lends the thinly sliced pork chops tons of flavor. Cooked over a hot flame, the sugary marinade caramelizes, leaving the chops crisp and salty.


Simple Dinners 22 / Pork Meatball Banh Mi Salad Bowls


They say you eat with your eyes first, and this colourful Pork Meatball Banh Mi Salad Bowl just lights up my soul. Just look at those colours! It’s zero exaggeration to say I would happily eat it over and over every day and not get tired of it.

I’ve always loved salads like this with lots of colour and crunch, but prior to #bowlsofinstagram I didn’t care what they looked like. It may sound weird, but these days I actually love spending a few extra minutes making my salads and smoothie bowls look pretty, even if I’m not taking a photo of it for the ‘Gram or sharing it with anyone else. I’ve found a great pleasure in putting together a pretty, colourful meal just for me.

I grew up in an area of Sydney with a large Vietnamese population, and it has long been one of my favourite cuisines. I remember the scent of coriander on the bus as the girl in front of me ate her pork banh mi. As a kid, ham and cheese sandwiches were usually made on fresh Vietnamese rolls from the local bakery. I crave pho as comfort food just as much as I crave Mum’s spaghetti bolognese.

Last year I travelled to Vietnam for the first time, after it had been on my bucket list for years! The food in Saigon was hands down the highlight. I love the fresh, vibrant flavours of this cuisine, the crazy energy of the markets and the care and pride that goes into every dish. I wanted to capture some of that in this salad. It’s not necessarily traditional, but it is very delicious.


This dish consists of pork meatballs with plenty of fresh ginger and coriander, homemade daikon and carrot pickle, vermicelli noodles and my spin on satay sauce using almond butter. The salad is a rainbow of colour with red cabbage, radish, cucumber, avocado and chilli. It’s topped with loads of fresh herbs and chilli.

There’s a lot going on in this bowl, but the flavours are wonderfully balanced with freshness, acidity from the pickles and heat from the chilli. With so many different textural elements, it is really a joy to eat and no two bites are the same.


Of course, as with most of my recipes, feel free to take this and make it your own. Perhaps replace the meatballs with grilled chicken, salmon or prawns. Try grilled marinated tempeh or grilled firm tofu (and omit fish sauce) for a vegan Banh Mi Salad. I’m not vegan, but I think that would be freakin delicious. Add a scattering of roasted peanuts or fried shallots on top for extra crunch. Or change up the dressing from my ‘Satay-ish’ sauce to a more traditional Nuoc Cham.

But whatever you do, please give the pickles a try! They could not be more simple, especially if you have a julienne tool. They really take the dish up to the next level. If you’re anything like me, you will want to eat this salad over and over, making it a perfect Simple Dinner.


Pork Satay with Three Dipping Sauces

I know I have mentioned this before but in case you missed it — DC is the www.thedaringkitchen.com site that I belong to and they have a bakers and cooks challenge each month that members are challened to make certain dishes. The member has almost a month to complete the challenge and post to their site and to our own sites. Every one makes the same recipe but you can do your own variations on part of the recipe. There are only a few things that I have been intimadated by so far with these challenges — The French Meringues and the ginger bread houes (couldn’t do the houses because I was busy catering over Christmas). I would also like to see a challenge for peti fours. I’ve always wanted to make those but never have attempted to make the really pretty ones like I would want to do.

I have made chicken satay’s before for catering but for this challenge I decided to do the Pork Satay and make at least three dipping sauces. I just ordered some really fun looking skewers so I’m going for the appetizer portion but these can also be made with larger skewers.

Satay is a popular dish originating from Indonesia and Malaysia and is often served as “street fare” and accompanied by a dipping sauce. It can be made from cubed meats or strips of meat that are threaded on a skewer. Most of us think of kebabs when we think of skewered meat. To me, satay is strips of meat and served with a peanut dipping sauces. Usually kebabs have vegetables skewered along with the meat and I only do meat when making satays.

Hope you will try this challenge along with me and if you are interested in joining The Daring Kitchen, go to their website and check it out. It is really fun to see what others challenges look like.

I used a pork tenderloin and sliced it very thin. It turned out very tender.

These are all the ingredients for the marinade. It was really fast to throw together in the food processor.

Spread marinade all over the meat and marinate for 4-8 hours.

I talked my husband into grilling these outside in 40° weather.

I did three different sauces, peanut sauce, taminand sauce and a soy green onion sauce.


Pickled Vegetable Sichuan Style

Pickled vegetables are the most commonly side ingredients used in Sichuan cuisine. You may heard of Paojiao (泡椒) or Suan Cai(酸菜 )in Chinese.

If you ever visited Sichuan province, you will find that there are many dishes calling for pickled chili pepper (Pao Jiao)as the main spicy ingredients such as shredded pork with pickled chili pepper, beef with chili pepper etc.Do you feel that they are quite far from you? In fact, No! You can make it at home with a very simple process and ingredients. The basic concept of picked vegetable is the same with other cuisines–use salt to pickle.

The most important part of picked vegetables is to prepare a good equipment. Generally earthen jar is the best choice but if you really cannot find one, you can use glass jar instead. I have one earthen jar and one glass jar.

There are many ingredients can be used to make pickled vegetables in Sichuan cuisine for example cucumber, fresh ginger, chili pepper and some other leaf vegetable. However, I do not recommend making all of those ingredients once but making other pickled vegetables after getting the basic salty water with only several types of original ingredients.

The following recipe is the basic instruction about how to make pickled chili peppers at home. After this, you can add more vegetables to make pickled vegetables. The tastes and flavor of the chili peppers will also be absorbed by other vegetables. Personally, I think this method is better than pickling vegetables separately in class jars.

One of the secret of making the pickled vegetables is to lay one layer of ingredients, then salt and Sichuan peppercorn. Repeat the process until all the ingredients are placed.

If you do not like the taste of thumb, then reduce the amount of Sichuan peppercorn used.


The meat

Thigh is the most popular choice, given the juicier meat has more chance of standing up to the scorching heat. French chef Jean-Georges Vongerichten, who has worked in Asia for many years, serves a breast-meat satay at the Spice Market, his south-east Asian restaurant. Rick Stein suggests a mixture of breast and thigh in his Far Eastern Odyssey.

I'm not convinced: the breast, though pleasant enough, is definitely duller than the thigh, which offers a multitude of sensory pleasures. American food writer James Oseland advises: "When making satay, it is best to retain some of the fat with the chicken thigh. When grilled, the fat keeps the meat moist and sometimes bits and pieces of them becomes crunchy, thus adding texture and smokiness to the meat." This may or may not explain why one of my testers describes one particularly well-larded skewer as tasting "like KFC. But better."


Pork Satay with Fresh Vegetable Pickles - Recipes

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