Chinese Five Spice Marinated Pork Satay
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
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.
thespicehouse.com
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.