While still in New York, my husband and I took a fun cooking class focused on Sustainable Meats at the Institute of Culinary Education. It was a fantastic course dedicated to meat, meat and more meat. It was an extremely useful class for me to take because I end up predominantly cooking chicken and shrimp at home (partly because they cook relatively fast and I like the convenience but mostly because I don’t know how to cook other meats that well). So it got me to thinking Cavemen Gourmet fans might need some suggestions too. I hereby declare Mondays on Cavemen Gourmet as Meaty Mondays! Hopefully we don’t all get the meat sweats on Tuesdays…
Pork Satay is one of my favorite dishes but I never tried cooking them before. I adapted this recipe for paleo diners, including the dipping sauce. Hope you enjoy as much as we did!
1 pork tenderloin, trimmed (silver skin removed) – roughly 1lb
2 large cloves garlic, peeled and crushed
1 large shallot, peeled and coarsely chopped
2 tablespoons chopped cilantro
3 tablespoons fish sauce (optional)
2 tablespoons honey
1 teaspoon ground black pepper
1/2 cup coconut milk
10-20 wooden skewers, soaked in water for 15 minutes
For the dipping sauce
2 cups roasted unsalted cashews
1 tablespoon grapeseed oil
1 teaspoon red or green curry paste
1 tablespoon honey
1 can of coconut milk
2-3 tablespoon of fish sauce (optional)
1 tablespoon lime juice
For the pork satay:
Cut pork into strips, about 2 inches long and 1/2 inch wide. Then thread the pork pieces into the wooden skewers, weaving in and out of the meat (think of figure eight patterns), keeping the sharp tips of the skewers insite the meat at the top to prevent them from burning.
In a blender, puree the marinade ingredients together. Pour marinade on pork skewers in a large zip-loc bag. Let marinade at room temperature for an hour (or longer if you’re putting in the refrigerator).
Heat a grill (or grill pan). We used a grill pan but if you’re using a grill with an open flame, be careful about your wooden skewers burning (try lining the front edge of the grill with a wide strip of double aluminum foil so you can rest the exposed skewers on the foil. Brush grill with oil and then lay the pork skewers on the grill for 5-7 minutes, or until meat sizzles and browns. Turn sticks and grill the other side another 5 minutes, or until cooked but still tender.
For the dipping sauce:
Place the cashews in a food processor and puree until they turn into cashew butter (about 2-3 minutes). In a small saucepan, heat the oil over medium heat and whisk in the curry paste, honey and coconut milk until smooth and thickened (about 5 minutes). Do not boil it!
Remove from heat and let cool and then add the cashew butter. Whisk until smooth. Then add fish sauce and lime juice (add some salt or more honey for taste depending on how sweet/salty you like your dips). Keep warm until use (you can keep this in the fridge for a few weeks! Just reheat before using again).
Hope you enjoy this savory combo as much as we did! I found the pork to come out quite juicy and not dreadfully dry which I’m always afraid of with pork. Enjoy!