Moo Satay With Satay Sauce (Using Satay Marinade Mix) Recipe by ZHANGMYMIND
Cooking Instructions 40-60 minutes 1 Slice the pork into pieces that are not too thick or too thin, and cut them to a length suitable for skewering. (In this recipe, both pork shoulder and loin are used to compare taste and tenderness.) 2 Start marinating the sliced pork. Pour the entire packet of satay pork marinade mix into a bowl, add 1/2 cup coconut milk (about 120 ml, or 1/4 of the can), and mix well. 3 Combine the marinade with the sliced pork and let it marinate for 1-2 hours or longer in the refrigerator. (Marinating overnight makes the pork extra tender.) 4 When ready, skewer the marinated pork and grill it. You can use any type of grill; an electric grill works well if a charcoal grill isn't convenient. While grilling, brush with coconut milk or leftover marinade to keep the pork from drying out. 5 Grill the pork until cooked through and golden yellow. Trim off any burnt parts if needed. 6 To make the satay sauce, pour the satay sauce mix into a pan (the mix already contains all the necessary ingredients, including peanuts). Add 2 cups coconut milk (about 480 ml, or 3/4 of the can left from marinating) and 1 tablespoon vegetable oil. 7 Stir well and simmer over low heat for about 5-10 minutes until thickened. (You can follow the instructions on the sauce packet for more details.) If you prefer a sweeter sauce, add a little sugar, as the mix can be a bit salty. If you like it as is, no need to adjust. Serve and enjoy! 1 Slice the pork into pieces that are not too thick or too thin, and cut them to a length suitable for skewering. (In this recipe, both pork shoulder and loin are used to compare taste and tenderness.) 1 Slice the pork into pieces that are not too thick or too thin, and cut them to a length suitable for skewering. (In this recipe, both pork shoulder and loin are used to compare taste and tenderness.) 2 Start marinating the sliced pork. Pour the entire packet of satay pork marinade mix into a bowl, add 1/2 cup coconut milk (about 120 ml, or 1/4 of the can), and mix well. 2 Start marinating the sliced pork. Pour the entire packet of satay pork marinade mix into a bowl, add 1/2 cup coconut milk (about 120 ml, or 1/4 of the can), and mix well. 3 Combine the marinade with the sliced pork and let it marinate for 1-2 hours or longer in the refrigerator. (Marinating overnight makes the pork extra tender.) 3 Combine the marinade with the sliced pork and let it marinate for 1-2 hours or longer in the refrigerator. (Marinating overnight makes the pork extra tender.) 4 When ready, skewer the marinated pork and grill it. You can use any type of grill; an electric grill works well if a charcoal grill isn't convenient. While grilling, brush with coconut milk or leftover marinade to keep the pork from drying out. 4 When ready, skewer the marinated pork and grill it. You can use any type of grill; an electric grill works well if a charcoal grill isn't convenient. While grilling, brush with coconut milk or leftover marinade to keep the pork from drying out. 5 Grill the pork until cooked through and golden yellow. Trim off any burnt parts if needed. 5 Grill the pork until cooked through and golden yellow. Trim off any burnt parts if needed. 6 To make the satay sauce, pour the satay sauce mix into a pan (the mix already contains all the necessary ingredients, including peanuts). Add 2 cups coconut milk (about 480 ml, or 3/4 of the can left from marinating) and 1 tablespoon vegetable oil. 6 To make the satay sauce, pour the satay sauce mix into a pan (the mix already contains all the necessary ingredients, including peanuts). Add 2 cups coconut milk (about 480 ml, or 3/4 of the can left from marinating) and 1 tablespoon vegetable oil. 7 Stir well and simmer over low heat for about 5-10 minutes until thickened. (You can follow the instructions on the sauce packet for more details.) If you prefer a sweeter sauce, add a little sugar, as the mix can be a bit salty. If you like it as is, no need to adjust. Serve and enjoy! 7 Stir well and simmer over low heat for about 5-10 minutes until thickened. (You can follow the instructions on the sauce packet for more details.) If you prefer a sweeter sauce, add a little sugar, as the mix can be a bit salty. If you like it as is, no need to adjust. Serve and enjoy! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Crockpot Sweet and Sour Keilbasa Easy crab rangoons Chocolate fudge brownies 😊 5-minute Ambrosia salad Zuppa Toscana Crockpot Sweet and Sour Keilbasa Easy crab rangoons Chocolate fudge brownies 😊 5-minute Ambrosia salad Zuppa Toscana White Sauce Pasta Whole wheat walnut cake bytes Aalu gobi Parantha Pinwheel cheese sandwich Porridge dal chicken soup Bangladeshi Thai Soup Yin Yang Soup Noodles Stuffed garlic bread Soya Vermicelli Fry Green leaf with beans White Sauce Pasta Whole wheat walnut cake bytes Aalu gobi Parantha Pinwheel cheese sandwich Porridge dal chicken soup Bangladeshi Thai Soup Yin Yang Soup Noodles Stuffed garlic bread Soya Vermicelli Fry Green leaf with beans