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Asian Pork Satays
Asian Pork Satay

Satay [sah-TAY] are Indonesian in origin, but this pork version uses easy-to-find ingredients from different Asian cultures.

Makes: 4 servings (12 skewers)

Total time: 30 minutes
1 jar hoisin sauce (8 oz.)
1?2 cup chili garlic sauce
1?4 cup honey
1?4 cup rice vinegar
2 Tbsp. toasted sesame oil
Kosher salt to taste
1 pork tenderloin (1 lb.), trimmed
2 cups water
Pinch of kosher salt
1 cup medium-grain rice
1?2 cup frozen green peas
2 Tbsp. rice vinegar

Nutrition Information
Per 3 skewers and 3/4 cup rice: 469 cal; 8g total fat (2g sat); 74mg chol; 938mg sodium; 72g total carbs (22g sugars); 2g fiber; 29g protein

Preheat grill to medium-high heat.

Simmer hoisin, chili garlic sauce, honey, vinegar, oil, and salt for the satay in a saucepan over medium-high. Cook marinade 5 minutes, then set it aside to cool.

Prepare pork, cutting it first into thirds lengthwise, then in half crosswise to make 6 pieces. Finally, slice each piece in half lengthwise to make 12 strips, each 4- to 6-inches long. Toss pork strips in the marinade, then thread strips onto skewers.

Bring water and salt for the rice to a boil in a saucepan over medium-high heat. Stir in rice, cover, reduce heat, and simmer 15 minutes. Remove saucepan from heat. Just before serving, stir in peas and vinegar, fluffing rice until well mixed.

Arrange satay on the grill so the skewers extend over the edge; cover and cook 3–4 minutes. Flip satay, baste with marinade, then grill until cooked through, 3–4 minutes more. Serve satay with Cucumber Salad.
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Steps to Success

1. Slice the tenderloin lengthwise into 3 pieces, each about 1-inch wide; halve the pieces crosswise.

2. Cut each piece in half lengthwise to make 12 strips. Toss pork strips in hoisin marinade.

3. Thread pork onto skewers in accordion folds. Spread strips along the skewer so the meat cooks evenly.

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