Ingredients with Measurements:
- 1 1/2 pounds pork tenderloin, cut into 1-inch cubes
- 1 large red onion, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup white vinegar
- 2 tablespoons curry powder
- 2 teaspoons ground ginger
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 cup smooth peanut butter
- 1/2 cup coconut milk
- 1/4 cup honey
- 2 tablespoons lime juice
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon chopped fresh mint
- Salt and pepper, to taste
Special equipment needed:
- Skewers (if using wooden skewers, soak them in water for at least 30 minutes before using)
Step-by-step instructions:
1. In a large bowl, whisk together soy sauce, brown sugar, white vinegar, curry powder, ginger, coriander, cumin, cinnamon, salt, and pepper.
2. Add pork cubes to the bowl and toss to coat with the marinade. Cover and refrigerate for at least 2 hours, or overnight.
3. Preheat grill to medium-high heat.
4. Thread the marinated pork cubes, onion, and bell peppers onto skewers.
5. Grill the skewers for about 10-12 minutes, turning occasionally, until the pork is cooked through and the vegetables are tender and slightly charred.
6. While the skewers are grilling, prepare the peanut sauce. In a medium saucepan, whisk together peanut butter, coconut milk, honey, lime juice, soy sauce, sesame oil, cilantro, mint, salt, and pepper over medium heat until smooth and heated through.
7. Serve the pork sosaties with the peanut sauce on the side.
- Time:
Preparation time: 20 minutes
- Marinating time: 2 hours or overnight
- Cooking time: 10-12 minutes
Temperature:
- Grill: medium-high heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 22g
- Carbohydrates: 29g
- Protein: 34g
- Fiber: 4g
- Sugar: 21g
Substitutions for ingredients:
- Pork tenderloin can be substituted with chicken or beef.
- Red and green bell peppers can be substituted with any other vegetables of your choice.
- Soy sauce can be substituted with tamari or coconut aminos.
- Coconut milk can be substituted with heavy cream or almond milk.
- Honey can be substituted with maple syrup or agave nectar.
- Cilantro and mint can be substituted with parsley or basil.
Variations:
- Add pineapple chunks to the skewers for a sweet and tangy flavor.
- Use different types of meat or seafood, such as shrimp or lamb.
- Add more vegetables, such as zucchini or mushrooms.
- Use different types of nut butter, such as almond or cashew butter.
Tips and tricks:
- Cut the pork and vegetables into similar-sized pieces to ensure even cooking.
- Soak wooden skewers in water for at least 30 minutes before using to prevent them from burning on the grill.
- Baste the skewers with the marinade while grilling for extra flavor.
- Serve with rice or noodles for a complete meal.
Storage instructions:
- Store leftover pork sosaties and peanut sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pork sosaties in the microwave or oven until heated through.
- Reheat the peanut sauce on the stovetop over low heat, whisking occasionally, until heated through.
Presentation ideas:
- Arrange the skewers on a platter and drizzle the peanut sauce over them.
- Garnish with chopped cilantro, mint, or peanuts.
Pairings:
- Serve with a side salad or grilled vegetables.
- Pair with a cold beer or a glass of white wine.
Suggested side dishes:
- Coconut rice
- Grilled corn on the cob
- Roasted sweet potatoes
- Stir-fried noodles
Troubleshooting advice:
- If the pork is not cooked through, continue grilling until it reaches an internal temperature of 145°F.
- If the peanut sauce is too thick, add more coconut milk or water to thin it out.
- If the peanut sauce is too thin, simmer it over low heat until it thickens.
Food safety advice:
- Always wash your hands and utensils before handling food.
- Marinate the pork in the refrigerator, not at room temperature.
- Cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
- Sosaties are a traditional South African dish that originated from the Cape Malay community. They are typically made with marinated meat skewered with vegetables and grilled over an open flame.
Flavor profiles:
- The pork sosaties are savory and slightly sweet from the marinade, while the peanut sauce is creamy and nutty with a hint of sweetness and tanginess from the lime juice.
Serving suggestions:
- Serve the pork sosaties with a side of coconut rice and a cold beer for a delicious and satisfying meal.
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Region: South African