Previous Story
KITCHEN MAGIC
|
Posted on Nov 18 2005
Marinated Porkloin Satay with Mango Salsa
By DAVID SPITZER
Special to the Saipan Tribune
Satays are an Indonesian dish—small pieces of meat, poultry, or seafood that have been marinated in a sweet, spicy marinade, then skewered and grilled. They are commonly sold at street stalls and cafes there, and are usually served with a spicy peanut sauce. But I like the combination of pork and fruit better, not so much plain fresh fruit, but fruit chutneys, relishes, and salsa, so at the hotel, we serve the pork satay with Mango Salsa. Sambal oleck is an Indonesian chile paste; jetjap manis is a heavy Indonesian soy sauce. If you can’t get either one, use the substitutes listed below.
Serves 6 to 8
2 pork tenderloins, 12 oz to 1 lb each
Marinade:
1 tbsp peeled & grated ginger
3 cloves garlic, minced
1 tbsp hoisin sauce
1 tbsp sambal oleck (or black bean chile paste)
3 tbsps ketjap manis (or 2 tbsps dark soy or tamari plus 1 tbsp molasses)
½ tsp freshly ground white pepper
½ cup olive oil
½ bunch cilantro
Trim the tenderloins of all fat and sinew, and cut them on the bias into ¼-inch-thick slices. Combine the marinade ingredients in a large mixing bowl, and marinate the pork slices for at least two hours or preferably overnight.
Grill the pork slices (this should go quickly as theses are thin pieces of meat). Place three slices of meat on each plate, spoon Mango Salsa in a line down the center, and garnish with 3 or 4 nice sprigs of cilantro.
Mango Salsa
Don’t prepare this in advance as it doesn’t keep well. This salsa is also good with chicken or pork chops.
1 mango, peeled, seeded, and diced
2 jalapeñns, grilled, peeled, and minced
Zest and juice of 2 limes
Pinch each of sea salt and pepper
2 tbsps extra-virgin olive oil
Gently mix all ingredients together in a bowl.
David Spitzer is the executive chef of the Dai-Ichi Hotel Saipan Beach.
