iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Quick Minestrone Soup

Ingredients:
1/4 cup olive oil
1 small onion, coarsely chopped
4 garlic cloves, crushed in a garlic press
4 pound prewashed and cut kale (6 cups)
1 (1-lb) bag frozen mixed Italian vegetables such as zucchini, green beans, cauliflower, and broccoli
1(14 1/2-oz) can "petite" diced tomatoes in juice
1 cup ditalini pasta or small elbow macaroni
5 1/4 cups reduced-sodium chicken broth (42 fl oz)
2 cups water
3/4 teaspoon salt
1/2 teaspoon black pepper
1 (19-oz) can cannellini beans, rinsed and drained
Accompaniment: grated parmesan

Instructions:
Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then cook onion and garlic, stirring occasionally, until golden, about 3 minutes. Add kale and sauté, stirring, 1 minute. Add frozen vegetables, tomatoes with juice, pasta, broth, water, salt, and pepper and simmer, uncovered, stirring occasionally, until vegetables are tender and pasta is al dente, about 10 minutes.
Meanwhile, transfer half of beans to a wide shallow bowl and coarsely mash with a fork or a potato masher, then stir mashed and whole beans into soup and simmer, stirring occasionally, until soup is slightly thickened, about 5 minutes. Season with salt and pepper.
Apple Upside-Down Cornmeal Cakes

Ingredients:
3/4 stick (6 tablespoons) cold unsalted butter, cut into tablespoon pieces, plus additional for greasing
3 Gala apples
1/3 cup packed light brown sugar
1 teaspoon fresh lemon juice
1/2 cup coarsely chopped walnuts (1 3/4 oz)
3/4 cup all-purpose flour
1/2 cup yellow cornmeal
1/3 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
3/4 cup whole milk
Accompaniment: lightly sweetened whipped cream
a muffin pan with 6 (1-cup) muffin cups

Instructions:
Put oven rack in upper third of oven and preheat oven to 425°F. Butter muffin cups. Peel and core apples, then cut into 1/3-inch dice.
Heat 2 tablespoons butter in a 12-inch heavy skillet over moderate heat until foam subsides, then cook apples, brown sugar, and lemon juice, stirring occasionally, until liquid is reduced to a glaze and apples are tender, 5 to 6 minutes.
Stir in walnuts and divide apple mixture among muffin cups.
Pulse together flour, cornmeal, granulated sugar, baking powder, and salt in a food processor until combined. Add remaining 4 tablespoons butter and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
Whisk together egg and milk in a large bowl. Add flour mixture and whisk until just combined.
Divide batter among muffin cups and bake until golden and a wooden pick or skewer inserted into center of a cake comes out clean, 15 to 20 minutes.
Run a paring knife around edge of each cake to loosen. Invert rack over muffin cups, then invert cakes onto rack. Serve warm with a dollop of whipped cream.
Penne with Sausage and Tomato Sauce

Ingredients:
2 tablespoons extra-virgin olive oil
1 lb sweet Italian sausage, casings removed, then discarded
1 red bell pepper, cut into 1/2-inch pieces
3 garlic cloves, thinly sliced lengthwise
1/2 cup dry white wine
1 (28- to 32-oz) can whole tomatoes in juice
1/4 teaspoon black pepper
1 lb penne
1 oz finely grated Parmigiano-Reggiano (1/2 cup) plus additional for serving

Instructions:
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then add sausage meat and cook, stirring to break up large chunks, until meat is browned and just cooked through, 5 to 7 minutes. Transfer meat to a bowl using a slotted spoon and add bell pepper and garlic to fat in skillet. Reduce heat to moderate and cook, stirring occasionally, until pepper is just tender and garlic is golden, 5 to 6 minutes.
Add wine and sausage and simmer, scraping up brown bits on bottom of skillet with a wooden spoon, until liquid is reduced by half, about 2 minutes.
Add tomatoes with their juice and black pepper and simmer, breaking up tomatoes with spoon, until sauce is slightly thickened, 6 to 8 minutes.
While sauce is cooking, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/2 cup pasta-cooking water, then drain pasta in a colander and return to pot. Add sauce and cheese to pasta and toss to coat. Add cooking water if necessary to moisten. Season pasta with salt and pepper and serve with additional cheese.
Broccoli with Hot Bacon Dressing

Ingredients:
2 lb broccoli, trimmed and cut into 1-inch florets (reserving stems)
1/4 lb sliced bacon (about 4 slices), cut crosswise into 1/4-inch-wide strips
1 garlic clove, finely chopped
1/3 cup raisins
1/4 cup distilled white vinegar
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions:
Peel broccoli stems with a vegetable peeler, then cut crosswise into 1/4-inch slices.
Cook bacon in a 12-inch heavy skillet over moderate heat, stirring occasionally, until browned and crisp, 4 to 5 minutes. Transfer bacon with a slotted spoon to several layers of paper towels to drain, leaving fat in skillet. Add garlic and raisins to skillet and cook over moderate heat, stirring, until garlic is pale golden, about 1 minute. Stir in vinegar, oil, salt, and pepper, then remove from heat.
Meanwhile, cook broccoli florets and stems in a large pot of boiling salted water until just tender, 4 to 5 minutes. Drain broccoli well and transfer to a bowl.
Bring dressing to a simmer, then cook, stirring, 1 minute. Pour hot dressing over broccoli and sprinkle with bacon, tossing to combine.
Crisp Chicken with Sherry-Vinegar Sauce

Ingredients:
4 chicken breast halves (2 to 2 1/2 lb total), with skin and bone
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
4 garlic cloves, finely chopped
3/4 teaspoon paprika
1/3 cup Sherry vinegar
1/3 cup reduced-sodium chicken broth
2 teaspoons mild honey
2 tablespoons unsalted butter

Instructions:
Put oven rack in upper third of oven and preheat oven to 450°F.
Pat chicken dry and sprinkle evenly with salt and pepper. 3Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sear skin side of chicken until golden brown, 4 to 6 minutes. Transfer chicken, skin side up, with tongs to a large shallow baking pan (reserve skillet) and roast until chicken is just cooked through, 20 to 25 minutes. Let chicken stand 5 minutes.
Meanwhile, cook garlic in reserved skillet over moderately high heat, stirring, until pale golden, 15 to 30 seconds. Add paprika, then immediately add vinegar, stirring and scraping up any brown bits, and boil 1 minute. Add broth and honey and simmer, stirring occasionally, until liquid is reduced to about 1/2 cup, about 2 minutes. Remove from heat and whisk in butter, 1 tablespoon at a time, until incorporated. Season with salt and serve with chicken.
Mocha Caramel Sauce

Ingredients:
1 cup heavy cream
3 1/2 teaspoons instant-espresso powder
1/2 cup sugar
4 oz fine-quality bittersweet chocolate (not unsweetened; no more than 60% cacao), finely chopped
1/8 teaspoon salt

Instructions:
Stir together cream and espresso powder.
Cook sugar in a dry 2-quart heavy saucepan over moderately high heat, undisturbed, until it begins to melt, about 2 minutes. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel, 1 to 2 minutes.
Remove from heat and carefully pour in espresso cream (mixture will steam and bubble vigorously), then cook over low heat, stirring, until caramel is dissolved, 1 to 2 minutes. Add chocolate and salt and cook, stirring, until sauce is smooth. Serve warm or at room temperature.
Espresso Sambuca Tapioca Pudding

Ingredients:
2 3/4 cups whole milk, 1/3 cup sugar, 3 tablespoons instant tapioca, 5 teaspoons instant-espresso powder, 1 large egg, lightly beaten, 1 tablespoon Sambuca or anisette, Accompaniment: lightly sweetened whipped cream

Instructions:
Stir together milk, sugar, tapioca, espresso powder, and egg in a 2- to 3-quart heavy saucepan and let stand 5 minutes. Heat over moderately low heat, stirring, just until pudding reaches a simmer. Stir in Sambuca and cool pudding, its surface covered directly with wax paper. Serve at room temperature or chilled.
Black-Bean Tostados with Roasted Tomatillo Sauce

Ingredients:
6 large garlic cloves, 4 cloves peeled and left whole and 2 cloves coarsely chopped
1 pound tomatillos (8 medium), husked, rinsed, and halved
4 fresh serrano chiles or 2 fresh jalapeños (including seeds), coarsely chopped
3/4 cup coarsely chopped fresh cilantro sprigs
2 cups plus 2 to 3 tablespoons water
1/2 cup finely chopped white onion, rinsed in a sieve and patted dry
1 3/4 teaspoons salt
2 dried avocado leaves (optional), coarse stems discarded
2 (15-ounce) cans black beans, rinsed and drained
3 tablespoons vegetable oil
2 (6- to 7-ounce) firm-ripe avocados
12 tostadas
3 cups thinly sliced romaine (from 1 head)
1 cup crumbled queso fresco (Mexican fresh cheese) or mild feta (1/4 pound)

Instructions:
Line a 10-inch heavy skillet (preferably cast-iron; not nonstick) with foil, then heat over moderately high heat until hot but not smoking. Add 2 whole garlic cloves and half of tomatillos, cut sides down, and roast on top of stove until well browned, 4 to 5 minutes (skillet will begin to smoke at this point). Turn over garlic and tomatillos (tomatillos may stick to foil) and roast until well browned and tomatillos are completely soft, 3 to 4 minutes. Transfer roasted garlic and tomatillos to a food processor. Discard foil, then line skillet with a fresh sheet of foil and roast remaining 2 whole garlic cloves and remaining tomatillos in same manner, transferring as done to food processor. Cool garlic and tomatillos to room temperature in bowl of processor, about 30 minutes.
Add chiles, half of cilantro, and 2 tablespoons water to mixture in processor, then pulse until it forms a chunky sauce, adding 1 tablespoon more water if too thick. Transfer to a bowl and stir in onion and 1 teaspoon salt.
If using avocado leaves, toast, 1 at a time, in a dry 10-inch heavy skillet (without foil lining) over moderate heat, turning every few seconds, until lightly browned and aromatic, about 1 minute, transferring to a plate as toasted. Bring beans and remaining 2 cups water to a simmer in a 3-quart heavy saucepan, stirring occasionally, then add avocado leaves and simmer, uncovered, stirring occasionally, 20 minutes. Drain beans in a sieve set over a bowl, reserving liquid. Pure beans, 1/4 cup cooking liquid (reserve remainder), avocado leaves (if using), and chopped garlic in a food processor until smooth.
Heat oil in a 10-inch heavy nonstick skillet over moderate heat until hot but not smoking, then add bean purée and cook, stirring, until very thick, about 5 minutes. Stir in remaining 3/4 teaspoon salt, then remove from heat and keep warm, covered.
Halve and pit avocados, then scoop out flesh in large pieces and cut into 1/2-inch cubes.
If necessary, stir some of reserved bean-cooking liquid in to make bean purée soft and easily spreadable. Divide warm beans among tostadas and spread evenly. Spoon about 1 tablespoon tomatillo sauce over each tostada, then divide avocado among tostadas and top with romaine, cheese, and remaining cilantro. Serve remaining tomatillo sauce on the side.
Plantain-Stuffed Chipotles Chiles in Escabèche

Ingredients:
2 tablespoons granulated sugar
3 3/4 cups water
1 tablespoon plus 1 1/4 teaspoons salt
24 large chiles moritas (dried bright red chipotle chiles, preferably soft; 3 ounces)
1 medium carrot, cut into 1/8-inch dice
6 tablespoons olive oil
1/2 teaspoon ground allspice
3 sprigs fresh thyme or 1/2 teaspoon dried, crumbled
3 sprigs fresh marjoram or 1/2 teaspoon dried, crumbled
2 Turkish bay leaves or 1 California
1/2 cup cider vinegar
2 tablespoons packed coarsely grated piloncillo (unrefined brown sugar; sometimes called panela) or packed dark brown sugar
4 teaspoons finely chopped garlic (3 to 4 cloves)
1 medium red onion, halved lengthwise, then thinly sliced crosswise
2 very ripe large plantains (skin should be predominantly black; 1 1/2 pounds total)

Instructions:
Bring granulated sugar, 3 cups water, and 1 tablespoon salt to a boil in a 1 1/2- to 2-quart saucepan, stirring until sugar is dissolved, then reduce heat to simmer. While water is coming to a boil, prepare chiles. Cut a slit from stem to point down 1 side of each chile with kitchen shears. (Some brands of chiles may be precut.) Add chiles to sugar water and simmer 5 minutes, then remove pan from heat and cool chiles in liquid while making escabeche and filling.
Cook carrot in 1/4 cup oil in a 10-inch heavy skillet over moderately low heat, covered, stirring occasionally, until crisp-tender, 3 to 5 minutes. Add allspice, thyme, marjoram, bay leaves, vinegar, piloncillo, 2 1/2 teaspoons garlic, and remaining 3/4 cup water, then bring to a simmer, stirring until piloncillo is dissolved. Remove from heat and stir in 1/2 teaspoon salt and half of onion.
Transfer escabeche to a bowl and cool while making filling and stuffing chiles.
Cut off ends of plantains, then remove and discard peel and cut plantains into 1/2-inch cubes. Cook remaining half of onion in remaining 2 tablespoons oil in cleaned skillet over moderate heat, stirring occasionally, until it begins to brown, about 4 minutes. Add remaining 1 1/2 teaspoons garlic and cook, stirring, 30 seconds. Add plantains and cook, stirring occasionally and lightly mashing mixture, until golden brown, about 5 minutes. Stir in remaining 3/4 teaspoon salt and remove from heat.
Drain chiles in a colander. Cut off stems with kitchen shears and carefully scrape out all seeds clinging to seedpod and attached to veins with your fingers. Press 1 tablespoon plantain mixture into an egg shape, then stuff into a chile, molding chile around stuffing. (If chile is split in other places, arrange around stuffing and reshape chile.) Transfer chile, slit side down, to a shallow 2-quart glass or ceramic serving dish. Stuff remaining chiles with remaining filling, transferring to serving dish and arranging in 1 layer. Spoon escabeche over chiles and marinate, uncovered, at room temperature 1 hour.
Red Chileatole with Fall Vegetables

Ingredients:
3 ears fresh corn, shucked
1 tablespoon vegetable or olive oil
4 pliable dried ancho chiles (3 ounces), stemmed, seeded, and each torn into several pieces
3 garlic cloves, peeled
1 medium white onion, cut into 1/4-inch-thick slices
1 1/2 quart Imagine brand vegetable broth (48 fluid ounces)
1 1/2 tablespoons masa harina
1/2 pound fresh shiitake mushrooms, stems discarded and caps cut into 1/2-inch slices (4 cups)
6 ounces green beans or sugar snap peas, trimmed and halved or cut into thirds (2 cups)
1/2 pound fingerling potatoes, cut into 1/2-inch cubes
2 large sprigs fresh epazote (each 12 to 16 inches long) or fresh flat-leaf parsley sprigs
1 3/4 teaspoons salt, or to taste
Accompaniment: 2 limes
cut into wedges

Instructions:
Cut off kernels from 1 ear corn. Cut remaining 2 ears corn (including cob) crosswise into 1-inch pieces.
Heat oil in a 4-quart heavy pot over moderate heat until hot but not smoking, then cook chiles, garlic, and onion, stirring occasionally, until onion is pale golden, about 7 minutes. Remove from heat and transfer chile mixture to a bowl with a slotted spoon, pressing mixture against side of pot to leave behind as much oil as possible. Do not clean pot; there will be a thin film of oil remaining.
Purée half of chile mixture with 1 cup broth and 2 1/4 teaspoons masa harina in a blender until smooth, then force purée through a medium-mesh sieve with a rubber spatula into a medium bowl.
Purée remaining chile mixture, 1 cup broth, and remaining 2 1/4 teaspoons masa harina in same manner, forcing through sieve into same bowl.
Heat oil remaining in pot over moderately high heat until hot but not smoking, then cook chile puré, stirring constantly, until it reaches a boil and is slightly thickened.
Stir in remaining 4 cups broth and bring to a simmer, stirring occasionally.
Stir in corn (kernels and pieces), mushrooms, green beans, potatoes, and epazote and gently simmer, uncovered, stirring occasionally, until beans are tender, 15 to 25 minutes.
Thin chileatole with a little more broth or water to attain a light cream soup consistency, then stir in salt.
Dark and Stormy

Ingredients:
"2 ounces Goslings or Myerss dark rum", 5 ounces ginger beer, Lime wedge

Instructions:
Pour the rum over ice in highball and fill with ginger beer. Squeeze in the lime wedge.
Corpse Reviver

Ingredients:
1 ounce gin, 1/2 ounce Cointreau, 1/2 ounce Lillet Blonde, 3/4 ounce fresh lemon juice, Dash of Absente

Instructions:
Shake with ice and strain into a chilled cocktail glass.
Spiced Kurobuta Pork Chops

Ingredients:
1 tablespoon ground Aleppo pepper*
1 tablespoon Hungarian sweet paprika
2 teaspoons coarse kosher salt
2 teaspoons whole Malabar black peppercorns, freshly ground**
1 teaspoon chopped fresh sage
4 kurobuta/Berkshire bone-in rib pork chops (1 1/4 to 1 1/2 inches thick; 10 to 12 ounces each)
5 tablespoons olive oil, divided
1/3 cup all purpose flour
Braised Bacon
Pomegranate
and Pine Nut Relish

Instructions:
Mix Aleppo pepper, paprika, coarse salt, ground Malabar pepper, and fresh sage in small bowl. Brush pork on both sides with 2 tablespoons oil. Sprinkle generously with all of spice mixture; press to adhere. Spread flour on plate. Dredge pork in flour; shake off excess.
Heat 3 tablespoons oil in large ovenproof skillet over medium-high heat. Add pork and cook until brown, 3 minutes per side. Transfer skillet to oven and bake until instant-read thermometer inserted into center of pork registers 145°F, about 10 minutes.
Serve pork with Braised Bacon, Pomegranate, and Pine Nut Relish.
*Ground Aleppo pepper from Syria has a moderate heat level and tastes slightly sweet. It is available at some specialty foods stores and by mail from Surfas (310-559-4770; surfasonline.com).
**Malabar peppercorns, from the coast of western India, are especially pungent and zesty. They are available in the spice section of some supermarkets and by mail from The Spice Hunter(800-444-3061; spicehunter.com).
Roast Pork Tenderloin with Fresh and Dried Fruit

Ingredients:
2 1-pound pork tenderloins, 2 1/2 teaspoons chopped fresh rosemary, divided, 2 tablespoons olive oil, 4 large shallots, chopped, 3/4 cup diced dried apples, 1/4 pound kumquats, quartered, seeded, 1/2 cup fresh cranberries or frozen, thawed, 1 1/2 cups low-salt chicken broth, 1/2 cup dry white wine

Instructions:
Preheat oven to 375°F. Sprinkle pork with 2 teaspoons rosemary, salt, and pepper. Heat oil in heavy large ovenproof skillet over medium-high heat. Add pork (cut to fit, if necessary) and sauté until brown, turning occasionally, about 10 minutes. Using tongs, transfer pork to plate. Add shallots to skillet and sauté until brown, about 4 minutes. Add apples, kumquats, and cranberries; stir until fruit mixture is heated through, about 1 minute. Add broth, wine, and remaining 1/2 teaspoon rosemary. Boil 1 minute. Return pork and any juices to skillet, turning to coat with sauce.
Place skillet in oven and roast pork until thermometer inserted into center registers 145°F to 150°F, about 25 minutes. Transfer pork to platter; let stand 10 minutes. If thicker sauce is desired, boil juices in skillet until reduced enough to coat spoon. Season sauce to taste with salt and pepper. Slice pork crosswise and spoon sauce over.
Toffee Crunch Caramel Cheesecake

Ingredients:
Nonstick vegetable oil spray
1 1/2 cups ground gingersnap cookies (about 7 1/4 ounces)
5 tablespoons unsalted butter, melted
2 tablespoons (packed) golden brown sugar
4 8-ounce packages cream cheese, room temperature
1 cup (packed) golden brown sugar
2 tablespoons (1/4 stick) butter, melted
5 large eggs
1 teaspoon vanilla extract
1 1/2 cups sugar
1/4 cup water
1/2 teaspoon fresh lemon juice
1 cup heavy whipping cream
4 1.4-ounce English toffee candy bars (such as Heath or Skor)
chopped

Instructions:
Preheat oven to 350°F. Spray bottom of 9-inch springform pan with 2 1/2-inch-high sides with nonstick spray. Stir ground cookies, butter, and sugar in medium bowl until moist clumps form. Press cookie mixture firmly onto bottom of prepared pan. Wrap outside of pan with 3 layers of heavy-duty foil. Bake crust until firm and beginning to darken, about 14 minutes. Cool crust. Maintain oven temperature.
Beat cream cheese and sugar in large bowl until smooth. Beat in butter, then eggs, 1 at a time, until just blended. Beat in vanilla. Pour batter over crust in pan. Place springform pan in large roasting pan. Add enough hot water to come halfway up sides of springform pan. Bake cake uncovered until filling is puffed around edges and moves slightly in center when pan is gently shaken, about 1 hour 10 minutes. Remove pan from water; remove foil. Place hot cheesecake uncovered in refrigerator overnight.
Stir sugar, water, and lemon juice in large saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until mixture turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 9 minutes. Add cream (mixture will bubble). Reduce heat to medium-low. Simmer until reduced to 1 1/4 cups, stirring occasionally, about 8 minutes. Chill until thickened but still pourable, about 15 minutes.
Spoon caramel over top of cake just to edges (do not allow caramel to drip down sides). Garnish top edges with chopped English toffee. Chill at least 2 hours and up to 6 hours.
Run knife around pan sides to loosen cake; release pan sides.
Roasted Organic Chicken with Moroccan Spices

Ingredients:
3 tablespoons olive oil, 3 tablespoons fresh lemon juice, 2 tablespoons Hungarian sweet paprika, 1 tablespoon ras-el-hanout*, 1 tablespoon chopped fresh mint, 1 tablespoon salt, 2 teaspoons grated lemon peel, 1 teaspoon ground black pepper, 1 garlic clove, peeled, 1 4 3/4- to 5-pound whole free-range organic chicken, 2 small whole lemons, pierced all over with fork, 6 garlic cloves, unpeeled

Instructions:
Position rack in center of oven and preheat to 400°F. Blend first 9 ingredients in blender to moist paste.
Remove neck, giblets, and excess fat from main cavity of chicken. Rinse chicken inside and out; pat dry with paper towels. Rub 1/3 of spice paste into main cavity and neck cavity, then rub remaining spice paste all over outside of chicken. Place lemons and garlic cloves in main cavity of chicken. Tie legs together. Place chicken on rack in roasting pan. Roast 45 minutes; tent with foil to prevent overbrowning. Continue to roast chicken until instant-read thermometer inserted into thickest part of thigh registers 170°F, about 45 minutes. Transfer chicken to platter; let stand 10 minutes (internal temperature will increase by 5 to 10 degrees).
*A Moroccan spice blend available at some specialty foods stores, Middle Eastern markets, and by mail from The Spice House (312-274-0378; thespicehouse.com).
Pork Satay with Fresh Vegetable Pickles

Ingredients:
1/3 cup minced shallots
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 garlic clove, minced
1 teaspoon soy sauce
1 1 1/2-pound pork tenderloin, cut crosswise into 3-inch-long pieces
6 11-inch-long metal skewers
Fresh Vegetable Pickles

Instructions:
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. (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.
*Available in the Asian foods section of many supermarkets, at some specialty foods stores, and at Asian markets.
**Available in the produce section of some supermarkets and at Asian markets; use bottom 2 inches only.