Pork Satays with Cucumber SaladI made these last week...they were SO GOOD!!
Thanks to my friend Hannah and her recipe blog Boiled Hot Dog,
I found this recipe and thought I would share it!
Enjoy!
For the satays:
1 jar hoisin sauce (8oz)
1/2 c. chili garlic sauce
1/4 c. honey
1/4 c. rice vinegar
2 T. Asian sesame oil
1 pork tenderloin, trimmed
For the cucumber salad:
1/4 c. sugar
1/4 c. rice vinegar
1 t. kosher salt
1/2 t. red pepper flakes
2 c. cucumber, halved lengthwise, seeded, and thinly sliced
1/2 c. red onion, thinly sliced
For the satays:
Preheat grill to med-high.
Combine hoisin sauce, chili garlic sauce, honey, rice vinegar, and sesame oil in a large bowl.
Prepare pork, trimming it of fat and silverskin. Then cutting it into thirds lengthwise to make 12 strips, each 4-6" long. Toss the strips in the marinade. Let sit for a 10-15 minutes, then thread on skewers.
Arrange satays on the grill. Cover and cook 3-4 minutes. Flip satays, baste with marinade, then grill until cooked through, 3-4 more minutes.
For the cucumber salad:
Combine sugar, vinegar, salt, and pepper flakes in a bowl. Add cucumber and onion; toss to combine. Chill until ready to serve. (Can be made up to 1 hour ahead.)
Makes 12 satays. Total time 30 minutes.
::Photo and recipe courtesy of boiledhotdogs.blogspot.com::
Thanks to my friend Hannah and her recipe blog Boiled Hot Dog,
I found this recipe and thought I would share it!
Enjoy!
For the satays:
1 jar hoisin sauce (8oz)
1/2 c. chili garlic sauce
1/4 c. honey
1/4 c. rice vinegar
2 T. Asian sesame oil
1 pork tenderloin, trimmed
For the cucumber salad:
1/4 c. sugar
1/4 c. rice vinegar
1 t. kosher salt
1/2 t. red pepper flakes
2 c. cucumber, halved lengthwise, seeded, and thinly sliced
1/2 c. red onion, thinly sliced
For the satays:
Preheat grill to med-high.
Combine hoisin sauce, chili garlic sauce, honey, rice vinegar, and sesame oil in a large bowl.
Prepare pork, trimming it of fat and silverskin. Then cutting it into thirds lengthwise to make 12 strips, each 4-6" long. Toss the strips in the marinade. Let sit for a 10-15 minutes, then thread on skewers.
Arrange satays on the grill. Cover and cook 3-4 minutes. Flip satays, baste with marinade, then grill until cooked through, 3-4 more minutes.
For the cucumber salad:
Combine sugar, vinegar, salt, and pepper flakes in a bowl. Add cucumber and onion; toss to combine. Chill until ready to serve. (Can be made up to 1 hour ahead.)
Makes 12 satays. Total time 30 minutes.
::Photo and recipe courtesy of boiledhotdogs.blogspot.com::
2 comments:
Um YUM!!! Plus they look easy to whip up! Im definitely going to give these a try. Anything I can BBQ outside is worth not heating up the kitchen these hot months! :)
And I have an idea for your "fridays". Keep the Frugal Friday theme and show some neat "cheap" crafts or ways to "reuse" items....for example, Meka's use of cleaned out baby food jars she shared on her website/blog, using old jeans to make quilts, stuff like that! Im totally NOT creative in that reusing department so it would be fun and helpful for me to see some ideas!
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