This satay is made with two sauces and a marinade for extra-tasty pork.
When my wife, Adri, and I spent a few months traveling through Asia a couple of years back, we made a pact on the very first day we got there, and it was this: If we see smoke or steam coming out of a dark alleyway, we will investigate.
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. Heck, even Chipotle's Asian-themed chain, ShopHouse Kitchen, has a version on the menu.
Nearly all satay is made with a similar technique: Tiny pieces of meat are slid onto small bamboo skewers, often with chunks of fat in between to help keep them moist during cooking. The meat is then marinated, whether that's in a sweet soy and peanut marinade, a coconut and lemongrass marinade, a dry spice rub, or a million variations in between.
By rapidly and continuously fanning the hot coals with a fan. More traditional spots will use a bamboo fan, though I've seen some enterprising satay cooks employing an electric fan. The fanning serves the dual purpose of not only keeping the flames away from the meat, but also helping the coals burn hotter, giving the satay a crisply charred exterior with no burnt or sooty flavors.
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