Ingredients
1/2 lb boneless pork, lean
2 tbsp soy sauce
2 tbsp steak sauce, thick
10 each apricots, dried
1/4 cup peanut butter, chunky/smooth
1/2 tsp salt
5 each hot pepper sauce, drops
Directions
Cut the pork into 3/4-inch cubes and combine with the soy sauce and
steak sauce. Cover and refrigerate for several hour, stirring
occasionally. Meanwhile, simmer the apricots in 3/4 c water for 5
minutes. Place the apricots and their cooking liquid in a blender
container or food processor. Add peanut butter, salt, and hot pepper
sauce. Cover and process until smooth. Reheat when ready to serve.
Thread the marinated pork cubes on skewers. (If you use wooden
skewers, soak them in water 2 hours before using.) Brush with
remaining soy sauce mixture. Cook over hot coals or under broiler for
6 to 8 minutes, turning often. Serve with the warm apricot-peanut
butter sauce for dipping. NOTE: Satay serves 2 when served as a main
course. Double the meat portion of the recipe for 4 people. If you
like, serve kabobs of mushrooms along with the pork. Thread small
fres mushrooms on separate skewers, brush with melted butter and
grill or broil along with the pork.
Servings: 6 servings
Pork Satay Recipe brought to you by Recipe Ideas
Categories: Meat; Pork
The History of Recipes
Transcribed cooking instructions as an idea can be tracked back into distant history, certainly as far back into recorded history as the ancient Egyptians, and maybe even further. In practice though, generally, these old cookbooks were just primitive hieroglyphic recipes for preparing meals.
Fascinatingly, the oldest recipe in existence, according to academics is a series of ancient tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `wonderful`. As our culinary historical trip moves on a few more years there were two interesting books dating from the 14th Century : a cookery book called `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, these books are not about the spicy food that is served today, but instead recipes for the types of meals prepared by the chefs of the rich and powerful of the period. In the fifteenth century, people returning from the crusades brought us many foods, spices and herbs from Arab countries, including parsley, basil and rosemary. The introduction of these new tastes caused an increase in manuscripts on cookery, the majority of which are kept safe in private libraries. Over the following few hundred years, the rich and powerful families of Europe competed with each other to serve up the best banquets, and as a consequence, the best cooks and their collection of recipes were much in demand. Notwithstanding that, it wasn`t until the nineteenth century the formal cooking and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to collecting, verifying, and writing down recipes of the day. By the arrival of the 20th century, cookery publications are in high demand, due to more people being able to read, people having more leisure time and having more disposable income. The introduction of television brings us cooking programs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing us all to search through thousands of recipes such as those found on our site. |
We hope you enjoy this Pork Satay recipe.
