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You’ve been waiting all winter to clean off your grill and get out your chef’s hat. Now that it’s spring, you can finally get back to cooking outdoors. Get in the pool season spirit and add a little flavor to your first barbeque of the year by making Grilled Pork Satay in Spicy Peanut Sauce.
Kelly Degala, executive chef of Pres a Vi in San Francisco and Va de Vi in Walnut Creek, Calif., as well as author of Va de Vi The Cookbook, makes pork for his family on his nights off. He is known professionally for his inventive tapas, but at home it’s all pork. Degala shares his ideas for grilling at home.
“Grilling is an art that takes its own mastery,” Degala says. “You don’t want to overcook the meat because it will dry out, but you don’t want to under cook it either because it will be tougher to chew. The char is a natural by-product of grilling that should be expected, but too much char will lead to an unpleasant flavor. It’s also hard with a sugary marinade because it sticks, that’s why it’s important to use a non-stick spray.”
Degala likes to experiment with flavors from all over the world. He says that an easy way for you to do the same is by trying premade and bottled sauces, such as the peanut sauce for this recipe, from an upscale or specialty grocery store. He says the sauces taste just as good as homemade and save a bundle of time.
Grilled Pork Satay in Spicy Peanut Sauce (Served over Papaya Salad)
Courtesy of executive chef Kelly Degala
Ingredients for Pork Satay:
* 4 lbs. pork shoulder
* 1 bottle peanut sauce
* Thai coconut milk marinade
* 1 stalk lemongrass, coarsely chopped
* 1 tablespoon garlic, finely chopped
* 1 can (13.5 ounces) coconut milk
* 2 tablespoons Asian fish sauce (nuac mam)
* Bamboo skewers
* Non-stick cooking spray
Ingredients for Papaya Salad:
* Papaya Salad: 1 green papaya, about 2 1/2 lbs. peeled and shredded
* 1 1/2 cups cilantro sprigs
* 1 1/2 cups peeled and shredded carrots
* 2 green onions with tops, julienned
* Dressing: 1/4 cup fish sauce (nuoc mam)
* 1/4 cup lime juice
* 1/2 cup unseasoned rice vinegar
* 1/4 cup superfine sugar
* 1 teaspoon chili sauce with garlic
* 1/4 cup julienned mint
* 1/4 cup chopped cilantro
Preparation:
Place pork shoulder and peanut sauce to the side, and whisk the remaining five ingredients in a bowl to make marinade.
Slice pork shoulder across the grain into approximately ¼-inch-thick slices. Pieces should be 3 inches in length and 1 inch wide. Place pork in a plastic bag, pour 1 1/2 cups marinade over and toss to coat. Marinate at least 6 hours or preferably overnight, tossing bag occasionally.
Soak 12 10-inch-long bamboo skewers in water for at least 30 minutes. Remove pork from marinade and thread pork on skewers. For best results, Degala recommends that you use a clean grill grate, remove it and coat it with a non-stick spray. (Any marinated meat will stick, so this is imperative for best results.) Start your grill and allow it to reach medium heat or about 135 degrees. Grill pork satay, for 15 to 20 minutes turning the skewers while doing so. Generously coat meat with 1 cup peanut sauce. Continue to grill, turning and basting generously, until outside is charred and inside is pink.
To prepare papaya salad, whisk the dressing ingredients in a big bowl and toss it with salad ingredients. Serve satay over bed of papaya salad. Pair this spicy dish with a sweet pinot grigio or sauvignon blanc.
Tricks of the Kitchen
Pres a Vi Executive Chef Kelly Degala marinates his meat in milk overnight to tenderize it before placing in the actual marinade. Papaya can also be used to tenderize meat.
