Satay De Porco Eurasiano (eurasian Pork Satay)

Satay de Porco Eurasiano, or Eurasian Pork Satay, is a delicious and flavorful dish that combines the rich and aromatic flavors of Eurasian cuisine with tender and juicy pork. This recipe is perfect for a family dinner or a gathering with friends, and it's sure to be a hit at any barbecue or potluck.

Satay De Porco Eurasiano (eurasian Pork Satay)

Ingredients

  • 1.5 lbs pork loin, cut into thin strips
  • 1 cup coconut milk
  • 3 tbsp soy sauce
  • 2 tbsp brown sugar
  • 2 cloves garlic, minced
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp turmeric
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Wooden skewers, soaked in water for 30 minutes

Instructions

  1. In a bowl, combine the coconut milk, soy sauce, brown sugar, garlic, coriander, cumin, turmeric, chili powder, salt, and black pepper. Mix well to make the marinade.
  2. Add the pork strips to the marinade, making sure they are well coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
  3. Thread the marinated pork strips onto the soaked wooden skewers.
  4. Heat a grill or grill pan over medium-high heat. Cook the pork skewers for 3-4 minutes on each side, or until cooked through and slightly charred.
  5. Serve the Eurasian Pork Satay hot with your favorite dipping sauce and sides.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
15 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Protein
25g
Carbohydrates
10g
Fat
15g

Supplies

Grill or grill pan Wooden skewers Bowl for marinating

Tools

Grill tongs Knife for cutting pork loin

Serving suggestions

Serving suggestions: Serve the Eurasian Pork Satay with steamed rice, cucumber salad, and a side of peanut sauce for dipping.

Tips & tricks

Tips: For extra flavor, you can brush the pork skewers with the remaining marinade while grilling. Make sure not to overcrowd the skewers on the grill to ensure even cooking.

Cost

$15