The first long weekend of summer is here! If you are entertaining, nothing is as fast and easy as some good old fashioned skewers! These skewers make it easy to portion out how much meat you will need to serve your guests. Also, the skewers make dinner easy to serve, fun to eat and very portable. Celebrate this May long weekend with some delicious Sate Bali Pork Skewers.
Sate Bali (Grilled Pork Skewers)
Yield: 12 appetizers or serves 4
Cooking Time: 15 min
Preparation Time: 15 minutes
1 lb (500 g) Ontario pork loin or shoulder, boneless
1/4 cup (50 mL) each brown sugar, water, soy sauce
11/2 tbsp (20 mL) dark molasses
1/8 tsp (0.5 mL) each ground coriander, black pepper
1/4 cup (50 mL) minced onion
1 small clove garlic, minced
1 tbsp (15 mL) minced gingerroot
2 tbsp (25 mL) fresh lime juice
Peanut dipping sauce
1. Cut Pork into 1/2 inch (1 cm cubes); place in plastic bag or non-metal sealable container. In a small saucepan, combine brown sugar and water; simmer until sugar dissolves. Increase heat; cook until a syrup forms, about 3 to 4 minutes. Add soy sauce, molasses, coriander and pepper. Simmer 4 minutes; cool. Add onion, garlic, minced gingerroot and lime juice and pour over Pork. Cover and marinate in the refrigerator 2 hours.
2. Meanwhile, presoak wooden skewers in water 1 hour.
3. Drain marinade into a small saucepan and boil 1 minute. Thread Pork onto skewers. Preheat barbecue on high; reduce temperature to medium. Place skewers on grill; close barbecue cover and grill heat 8 to 10 minutes to medium doneness, basting occasionally with marinade. Serve as an appetizer or snack with peanut dipping sauce. Serve as a main dish with rice and a salad of curly lettuce, cucumbers and strawberries.