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.
Patty and Tom Erd spoke about ethnic Chicago spices and blends, and the guests were served five different ethnic dishes. This Pork Satay was served with Asian Coleslaw, and represented Chicago's China Town.
25 appetizer servings
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.