Chinese Five Spice Marinated Pork Satay
Savory Chinese five-spice pork satay with soy, vinegar, honey, and garlic. Marinate, thread on skewers, and grill to juicy perfection.
This recipe was used by Chef Kevin Bozis and Chef Jennifer Statz for a "Stirring Things Up in Chicago" Event at the Old Town shop in June 2005.
Yield: 25 appetizer servings
- Marinate thinly sliced pork loin in soy, vinegar or sherry, Chinese five spice, honey, garlic, crushed red pepper, and oil for several hours or overnight for best flavor.
- Soak wooden skewers before grilling and bring meat to room temperature for 20 to 30 minutes to promote even cooking.
- Grill over medium-high heat until pork reaches 145 F and rests a few minutes for juicy satay; use metal skewers or soaked wood to prevent burning.
Spices
Featured in this Recipe
Preparation Instructions:
Mix all of the ingredients, except the pork, in a bowl. Place the pork and marinade mix in a covered container, or large zip lock bags, and refrigerate. Marinate several hours, or overnight, turning several times for full coverage of the meat.
Bring to room temperature before grilling. If using wooden skewers, soak them in water for a couple hours before grilling to prevent burning. Thread pork slices onto skewers and grill to desired doneness.
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Frequently Asked Questions
What cut of pork should I use?
Pork loin works well because it is lean and slices thinly. Tenderloin is also a good lean option. If you want more fat for flavor, use pork shoulder or Boston butt, but cut into slightly thicker pieces and watch cooking time.
How long should I marinate the pork?
Marinate at least 2 to 4 hours for flavor. Overnight gives the best taste. Do not marinate longer than 24 hours because the vinegar or sherry can start to change the meat texture.
Do I need to soak wooden skewers?
Yes. Soak wooden skewers in water for 30 minutes to 2 hours before grilling to help prevent burning. You can also use metal skewers to avoid soaking.
What grill temperature and internal temperature should I aim for?
Grill over medium-high heat so the meat chars without drying. Cook thin slices 2 to 4 minutes per side depending on thickness. Aim for an internal temperature of 145 F, then let the pork rest for 3 minutes before serving.
Can I swap any ingredients in the marinade?
Yes. Use coconut aminos for a soy-free option, or regular vinegar if you do not have cooking sherry. Replace honey with maple syrup or brown sugar. If you do not have Chinese five spice, make a blend of star anise, cinnamon, cloves, fennel, and Sichuan pepper or reduce the amount and add more garlic and pepper.
Can I make this ahead or freeze it?
Yes. You can marinate pork and refrigerate for up to 24 hours. For longer storage, freeze the marinated pork in a sealed bag for up to one month. Thaw in the fridge before bringing to room temperature and grilling.
How can I adjust the heat level?
Cut the crushed red pepper to reduce heat or increase it to make it spicier. You can also add a teaspoon of chili paste or Sriracha for more kick, or a pinch of ground black pepper for mild heat.
How many servings does 4 pounds of pork make?
As a main dish, 4 pounds serves about 8 to 12 people depending on portion size. As an appetizer, plan for 16 to 24 smaller servings. Estimate about 4 to 8 ounces per person as a guide.
What cut of pork should I use?
Pork loin works well because it is lean and slices thinly. Tenderloin is also a good lean option. If you want more fat for flavor, use pork shoulder or Boston butt, but cut into slightly thicker pieces and watch cooking time.
How long should I marinate the pork?
Marinate at least 2 to 4 hours for flavor. Overnight gives the best taste. Do not marinate longer than 24 hours because the vinegar or sherry can start to change the meat texture.
Do I need to soak wooden skewers?
Yes. Soak wooden skewers in water for 30 minutes to 2 hours before grilling to help prevent burning. You can also use metal skewers to avoid soaking.
What grill temperature and internal temperature should I aim for?
Grill over medium-high heat so the meat chars without drying. Cook thin slices 2 to 4 minutes per side depending on thickness. Aim for an internal temperature of 145 F, then let the pork rest for 3 minutes before serving.
Can I swap any ingredients in the marinade?
Yes. Use coconut aminos for a soy-free option, or regular vinegar if you do not have cooking sherry. Replace honey with maple syrup or brown sugar. If you do not have Chinese five spice, make a blend of star anise, cinnamon, cloves, fennel, and Sichuan pepper or reduce the amount and add more garlic and pepper.
Can I make this ahead or freeze it?
Yes. You can marinate pork and refrigerate for up to 24 hours. For longer storage, freeze the marinated pork in a sealed bag for up to one month. Thaw in the fridge before bringing to room temperature and grilling.
How can I adjust the heat level?
Cut the crushed red pepper to reduce heat or increase it to make it spicier. You can also add a teaspoon of chili paste or Sriracha for more kick, or a pinch of ground black pepper for mild heat.
How many servings does 4 pounds of pork make?
As a main dish, 4 pounds serves about 8 to 12 people depending on portion size. As an appetizer, plan for 16 to 24 smaller servings. Estimate about 4 to 8 ounces per person as a guide.
Ended up very spicy. Pork loin was exceptionally tender. After refrigeration overnight, spice picked up a bit on the leftovers. Family loved it.
Satay (sate) is Indonesian and traditionally served with a peanut sauce.
This recipe was served at a Spice House event last night. The pork was tender and succulent with mild spice flavor. This will be a great addition to family meals and also cocktail appetizers.