Kathy Michael’s
EAST
WEST Hot & Cold: Peppered Pork Satay with Peanut Dipping Sauce and Cucumber Ribbon Salad Peppered Pork Satay with Peanut Dipping Sauce (serves 4-6) 1 pork tenderloin (this cut of pork is roughly the size and shape of a rolling pin) 120 ml (1/2 cup) soy sauce 15 gm (1 tablespoon) peeled and minced fresh ginger 30 gm (2 tablespoons) freshly ground black pepper 15 gm (1 tablespoon) green peppercorns, crushed 60 ml (1/4 cup) rice vinegar 30 ml (2 tablespoons) vegetable oil
One could argue that summer is the worst time to cook in Taiwan: every degree produced in your kitchen must be wrestled down by the A/C, yet slaving over the BBQ on a hot, hot day holds little allure. The solution? Quick-cooking skewers of peppered pork tenderloin paired with a chilled cucumber salad. The pepper flavor really stars in this recipe, so whole peppercorns are a must -- regular ground pepper will not give you the same results. If you worry that three tablespoons of pepper will overwhelm your tastebuds, cook the pork skewers ahead so you can serve them cold: the flavor will be there, but the spiciness will be toned down a notch. To balance the heat of the tenderloin, the salad provides a welcome bite of cool cucumber dressed with some sweetness and tang. The no-cook peanut sauce is also a perfect foil for the pork, and can even be made ahead. It’s not quite as authentic as a cooked peanut sauce, but when the temperatures start to rise that’s the last thing you’ll be worrying about.
Slice the pork tenderloin in half crosswise, then cut each half into 2 cm (half inch) thick strips (about 10 to 12 strips total). Whisk together all remaining ingredients in a dish or large sealing plastic bag and add pork strips, being sure meat is submerged in marinade. Cover or seal and refrigerate up to an hour. Soak 10-12 wooden skewers in water for at least 20 minutes. Prepare grill if using coals. Meanwhile, combine the following for the dipping sauce: 80 ml (1/3 cup) creamy peanut butter 60 ml (1/4 cup) water 10 ml (2 teaspoons) peeled and minced fresh ginger 15 ml (1 tablespoon) soy sauce 15 ml (1 tablespoon) rice vinegar 15 ml (1 tablespoon) chopped fresh cilantro Stir together all ingredients and divide among small dipping bowls, one per guest. Cucumber Ribbon Salad 60 ml (1/4 cup) rice vinegar 2.5 ml (1/2 teaspoon) sugar 5 ml (1 teaspoon) soy sauce 5 ml (1 teaspoon) ginger, peeled and minced or grated 2.5 ml (1/2 teaspoon) sesame oil 1 large cucumber, chilled Combine the rice vinegar and sugar in a small pan and heat until simmering, about 2 minutes, stirring to dissolve the sugar. Transfer to a serving bowl, let cool, then add soy sauce, ginger and sesame oil. Prepare cucumber by slicing in half crosswise, then slicing each half lengthwise. Don’t remove seeds. Holding cut-side up, use a vegetable peeler to pare off thin ribbons, working your way around the seed-filled middle. (If you have a mandoline then remove seeds and slice very thin lengthwise.) Toss cucumber ribbons with dressing and let sit for 5 minutes, but not more than 20 minutes, before serving. Shopping tips: Costco sells large, filled pepper grinders for a reasonable price; green peppercorns can be found at Wellcome stores in the spice section.
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