Wednesday, July 13, 2016

Pork Sashay

These pork kebabs are derived from the Thai dish Pork Satay with a peanut sauce. However they are not as spicy or loaded with normal Thai seasonings. The sauce made from peanut butter is so good you will want to double the recipe just to mix with rice. We're calling it Pork Sashay because this pig never tasted so juicy and good. It is easy to picture it strutting down the street showing off!

It is important to roast the pork in a slow oven for an hour first before broiling. This not only insures it will be fully cooked, it imparts the tender, melt in your mouth texture that will make you want to lick the pattern right off the plates.

  • ½ cup peanut butter, preferably chunky
  • 1 tablespoon horseradish, or to taste
  • ½ teaspoon salt
½ cup fat free half & half, approximated
  • 1 tablespoon soy sauce
  • 1 ½ to 2 pounds pork steaks (sliced pork butt) cut into large chunks
  • 1 can pineapple chunks, drained (reserve the liquid)
  • 1 green pepper diced into 1 inch squares
  • Chopped fresh basil for garnish
  • Large button mushrooms optional!


If you use wooden skewers you must soak them in water so they don't burn. Let them sit in water for at least 1 hour but not more than 2.

Do the cutting of the pork steaks and green peppers – make them about 1 to 1½ inch.

Drain the pineapple rings, cut them into thirds and reserve the liquid.

Put peanut butter in a bowl and add the horseradish and salt.
Heat in microwave for 30 seconds on high, remove and stir in half & half a bit at a time until smooth. It will be very thick. Add the soy sauce. In small portions add the reserved pineapple juice until the mixture is pour-able.

Pre heat oven to 250

Spray a baking dish large enough to hold the pork cubes. Drizzle part of the sauce over the top and slow roast for 50 minutes, or until pork reached 100 degrees with instant read thermometer. (test several)
Remove from oven. Turn the stove over to broiler.

Carefully skewer the pieces of pork, alternating with a piece of green pepper, then a pineapple chunk and repeat. Space in mushrooms if using.

Now brush on more marinade and they are ready to broil slowly. 10 - 15 minutes should give them a nice brown touch to the edges and a fantastic taste. Serve hot, garnished with basil on a bed of white rice.
Heat the sauce in microwave to serve on the side.

What an unexpected taste to this juicy pork. A real treat for the Master.

For our music:

Serving Master Indy
To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes 


Dan White


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