Pork Satay with Trio of Dipping Sauces

My friend Shannon has declared this the year of the pig. While the Chinese zodiac may counter with the fierce tiger, I agree with Shannon. Pork, once vilified as a health hazard, is definitely making its way again into the food scene (particularly in my circle of friends in the form of artisanal bacon). As such, this month’s Daring Cooks’ challenge arrived with good timing: The January 2010 DC challenge was hosted by Cuppy of Cuppylicious and she chose a delicious Thai-inspired recipe for Pork Satay from the book 1000 Recipes by Martha Day.

No tofu for me this time around, I braved the prepping and marinating of pork and served the satay as a casual, New Year’s Eve dinner along side a stir-fry of rice stick noodles, delicata squash and kale. Having a trio of sauces to pass around the table for dipping the skewers made things a little extra festive. A big thank you goes to Matt and Shannon, my dinner companions and guest photographers for the evening.

Satay Marinade
½ small onion, chopped

2 garlic cloves, crushed

1 TBS ginger root, chopped

1 Thai chili pepper, chopped
2 TBS lemon juice
1 TBS soy sauce
1 tsp ground coriander
1 tsp ground cumin
½ tsp ground turmeric
2 TBS vegetable oil (or peanut or olive oil)
1 pound of pork (loin or shoulder cuts)

1. Place all ingredients (except pork) in a food processor or blender and process until smooth.
2. Cut pork into 1 inch strips.

3. Cover pork with marinade, cover/seal and chill, for 4-24 hours.
4. If using wooden or bamboo skewers, soak your skewers in warm water for at least 20 minutes before heating.

5. Gently and slowly slide meat strips onto skewers. Discard leftover marinade.
6. Broil or grill at 550° F (or pan fry on medium-high) for 5-10 minutes or until the edges just start to char. Flip and cook another 5-10 minutes.

Peanut Sauce
¾ cup coconut milk
4 TBS peanut butter
1 TBS lemon juice
1 TBS soy sauce
1 tsp brown sugar
½ tsp ground cumin

½ tsp ground coriander

1-2 dried red chilies, chopped (keep the seeds for heat)

1. Mix dry ingredients in a small bowl. Add soy sauce and lemon, mix well.

2. Over low heat, combine coconut milk, peanut butter and your soy-lemon-seasoning mix. Mix well, stir often.

3. Serve warm.

Hot Chili Sauce
4 TBS soy sauce
1 TBS lemon juice
1 tsp brown sugar
1-2 dried red chilies, chopped (keep the seeds for heat)

1 finely chopped green onion

Mix well. Serve chilled or room temperature.

Tamarind Sauce
4 TBS tamarind paste
1 TBS soy sauce
1 clove of garlic, minced

1 finely chopped green onion
1 tsp brown sugar

Mix well. Serve chilled or room temperature.