Pork Satay

Name: Pork Satay
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps Asian fish sauce (nuoc mam or nam pla); 1 Tbsp firmly packed dark brown sugar; 2 teaspoons fresh-ground pepper; 340 grams boned fat-trimmed pork butt (shoulder); 4 servings Thai pummelo salad; 2 Tbsps minced shallots; 4 servings Vegetable oil

Pork Satay requires approximately 45 minutes from start to finish. This recipe serves 4. One portion of this dish contains around 1g of protein, 99g of fat, and a total of 908 calories. It is a good option if you're following a gluten free and dairy free diet. A mixture of boned fat-trimmed pork butt, firmly brown sugar, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

In a zip-lock plastic bag, mix shallots, fish sauce, brown sugar, and pepper. Rinse pork butt. Rinse pork. Slice into thin strips (1/8 in. thick; if pork is difficult to slice thinly, freeze just until firm, 20 to 30 minutes) and add to bag. Seal bag, turn to coat meat, and chill for 1 hour. Thread pork strips flat onto wooden skewers (cut blunt ends off skewers if necessary to fit in pan). Discard marinade.

Ingredients you will need

Brown Sugar

Fish Sauce

Boston Butt

Marinade

Shallot

Pepper

Meat

Pork

Equipment you will use

Skewers

Ziploc Bags

Frying Pan

Set a 10- to 12-inch ridged grill pan over high heat. When hot, lightly coat with vegetable oil. Working in batches, lay pork skewers flat in pan (do not crowd). Cook, turning once, until browned on both sides and no longer pink in the center (cut to test), 6 to 8 minutes total.

Ingredients you will need

Vegetable Oil