Cutting the fatty pork shoulder into small pieces makes for tender meat that is plenty juicy.Fanning the flames continuously while cooking prevents flare-ups and keeps the fire burning hotter.
We all know what satay is, right? Little chunks of marinated meat threaded onto bamboo skewers, grilled over coals until charred, then served with a sweet-and-spicy peanut-based dipping sauce? You'll find it in Indonesian and Malaysian restaurants around the globe, or perhaps in the appetizer section of more cosmopolitan family restaurants and buffets.in the world can't prepare you for the depth, variety, and sheer volume of satay you'll find in its home countries.
*Some of the lesser satay spots may pre-grill their meat and reheat to order. You want to avoid this, as it invariably results in drier meat.Serious Eats / J. Kenji López-Alt As the satay grills, the cook may perform a number of secondary operations: Brushing with extra sauce or oil and sprinkling with a spice mixture are both common, though not required. After the meat is finished cooking, the sticks are gathered up and placed on a plate or in a paper cone and handed over, along with either a cup or a drizzle of sauce. At every stage in the process—selecting the meat, marinating, grilling, seasoning, and saucing—variation is possible.
We love satay!
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