Pork satay skewers with cucumbers, radishes, peanuts and cilantro, 29 FÉVRIER® Maple Syrup marinade

Pork satay skewers with cucumbers, radishes, peanuts and cilantro, 29 FÉVRIER® Maple Syrup  marinade

Pork satay skewers with cucumbers, radishes, peanuts and cilantro, 29 FÉVRIER® Maple Syrup marinade

  • Prep time :
    30 minutes
  • Cooking :
     15 minutes
  • Marinating :
    3 h to 24 h
  • Portions :
    4

INGREDIENTS

  • 1 pork filet
  • 250 ml (1cup) cucumber, sliced
  • 8 radishes, sliced

Marinade and sauce for skewers :

  • 125 ml (½ cup) 29 FÉVRIER® Maple Syrup
  • 30 ml cider vinegar
  • 3 tbsp peanut butter
  • Dashes of Tabasco
  • 1 tsp salt
  • 2 garlic cloves, finely chopped
  • 1 tbsp fresh ginger, grated
  • Water if necessary

Marinade # 2 for cucumbers and radishes:

  • 2 tbsp 29 FÉVRIER® Maple Syrup
  • 1 tsp rice vinegar
  • 75 ml (1/3 cup) of water
  • 2 garlic cloves, finely chopped
  • Dash of Tabasco
  • Pinch of salt

 

Topping :

  • 4 tbsp coriander, chopped
  • 4 tbsp green onions, minced
  • 3 tbsp unsalted peanuts

PREPARATION

  1. Mix together the marinade-sauce ingredients for the pork skewers
  2. Cut pork into strips – about 5 inches (14 cm).
  3. Skewer pork on wooden skewers
  4. Pour marinade over skewered pork, cover and refrigerate at least 3 hours (24 is better).
  5. Cut the cucumber and radishes into thin slices, place in a bowl, pour the marinade. Refrigerate.
  6. Use paper towel to pat dry the skewers. Cook on the BBQ over medium heat, 4 to 5 minutes on each side.
  7. Drizzle with sauce while cooking.

Serve:

Sprinkle with fresh coriander and green onion. Serve with sauce, jasmine rice, marinated cucumbers and radishes.