Pork and Pepper Satays
This recipe makes 32 servings
Crunchy pieces of sweet pepper complement juicy, tender morsels of pork for a colourful platter. Use 6-inch (15 cm) skewers. Or, if you wish, you can make larger skewers.
Ingredients
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2 tbsp (25 mL) soy_sauce
2 tbsp (25 mL) hoisin_sauce
1 tbsp (15 mL) liquid honey
1 tbsp (15 mL) sherry
1 tbsp (15 mL) minced gingerroot
2 tsp (10 mL) rice_vinegar
2 cloves garlic minced
2 green_onions, minced
1 tsp (5 mL) sesame_oil
1/2 tsp (2 mL) cornstarch
2 pork tenderloins (each about 12 oz/375 g)
1 each sweet red and green pepper
Preparation
In small saucepan, combine soy sauce, hoisin sauce, honey, sherry, ginger, vinegar, garlic, onions and oil; bring to boil. Dissolve cornstarch in 1 tsp, (5 mL) water, whisk into pan and boil, whisking, for about 1 minute or until slightly thickened. Let cool.
Meanwhile, trim fat from pork tenderloins; cut into 1/2-inch (1 cm) thick slices. Place in shallow glass dish. Pour marinade over top. Cover and refrigerate for at least 2 hours or up to 24 hours. Let pork stand in marinade at room temperature for 30 minutes.
Meanwhile, cut each sweet pepper into 32 bite-size pieces. Thread 1 piece of red pepper onto skewer, then pork, reserving marinade, then green pepper. Repeat to make 32 skewers.
Place on foil-lined baking sheets; broil for 4 minutes. Brush with reserved marinade; turn and broil for 4 minutes longer or just until hint of pink remains in pork.
Additional information :
Tip: Soak wooden skewers in water for 30 minutes before using to avoid scorching.
- Keywords : Appetizers; Sides; Broil; Pork; Soy sauce; Ginger; Red pepper;
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