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 

Dry Brined Pork Chops with Caramelized Apple Sage Sauce →

Pork chops often take a bad rap for being difficult to cook turning out dry and tough. Dry brining and grilling thick-cut bone-in pork chops produces juicy, flavorful chops every bit as good as an expensive steak for a fraction of the price as long as you don’t over-cook them! The savory, sweet, and tangy caramelized apple-sage sauce partners perfectly with the pork to make a truly special meal without busting your budget. Serve with buttered noodles and your vegetable of choice or a green salad. Delicious!

Dry Brined Pork Chops with Caramelized Apple Sage Sauce
Serves 4

Ingredients:

• Spice Mix: 1 tablespoon each of dried thyme and rosemary and 2 teaspoons of fennel seed ground in a mortar and pestle or spice grinder.

• 4 bone-in pork chops, 1 or 1 ½ inches thick

• 1 tablespoon extra virgin olive oil

• Dry Brine: 1 tablespoon of Kosher salt + 2 teaspoons black pepper

• 1 tablespoon plain flour

• 1 cup chicken stock

• 1 cup apple cider

• 1 tablespoon apple cider vinegar

• 2 tablespoons butter

• 3 granny smith apples, peeled, cored, sliced into 8 pieces each (quartered twice)

• 1 small shallot chopped

• 1-2 teaspoons Dijon or brown mustard (optional; to taste)

• 1 tablespoon fresh sage leaves, chopped

• 2 teaspoons fresh thyme (1/2 teaspoon dried)

Method:
1. Dry brine the pork chops:
Pat the chops dry with a paper towel and place them on a rack over a paper towel-lined sheet pan. Sprinkle a generous amount of Kosher* salt and pepper on both sides of the chops and place them in the fridge overnight. *Note: the larger crystals of Kosher salt produce a more even, less salty seasoning than regular table salt. If you use table salt, use half as much by weight as you would Kosher salt and sprinkle from about 10 inches above the meat to ensure a more even distribution of salt.

2. Season the chops:
While your grill heats up, brush the chops lightly with olive oil and sprinkle the spice mix over both sides of the chops. Set aside at room temperature while the grill heats up.

3. Make the Apple Sage Sauce:

1. Melt a knob of butter in a cast-iron skillet over medium-high heat. Add the sliced apples and stir occasionally until the apples are browned on both sides. Remove from the heat and set aside in a covered bowl.

2. In the same skillet, over medium heat, add the chopped shallot, stirring until the shallot is translucent and tender. (not brown) Add the vinegar and continue to stir until almost evaporated.

3. Add a bit more butter to the skillet with the shallots and sprinkle the shallots with flour, stirring for about a minute until well mixed and pasty.

4. Combine the cider and chicken stock and slowly add to the shallot roux stirring constantly to create a smooth sauce. Reduce the heat to low, whisk in the mustard until smooth. Add the chopped sage and fresh thyme and bring to a simmer over low heat. Simmer for about 5 minutes.

5. Add the apple slices to the sauce and adjust the salt and pepper. Continue with a slow simmer while you cook the pork.

*Note: you can make the sauce a day ahead and refrigerate. Reheat in a saucepan over medium heat, adding a bit more chicken stock if the sauce is too thick.

4. Grill the pork chops:
Preheat your grill and grill the pork chops over direct heat, with the lid closed, 4-6 minutes per side depending on the thickness, turning once. For juicy pork chops, the chops should still be barely pink in the middle and a meat thermometer registers an internal temperature of 140°F. Alternatively, pan-fry the chops in a grill pan or oiled cast-iron skillet for about 4-5 minutes per side and a meat thermometer registers 140 F, tent and rest the chops for 5 minutes for the juices to set into the meat before serving. Serve with the Apple Sage Sauce, buttered noodles, and your vegetable or salad of choice.

Wine pairing: generally speaking wines with lower tannins like red wines from the Rhone Valley, Beaujolais, and Pinot Noir. For white wines, try food-friendly Viognier or dry Riesling.