
Food Security and Sustainability
Infused with Southeast Asian tradition* and the flavor of outdoor grilling, satay makes a great warm-weather main dish or snack, fresh off the grill. By definition, "satay" is small pieces of meat marinated and grilled on a skewer and served with a spicy sauce. In this flavorful version, marinated lean pork is skewered with sweet potato, a terrific source of beta carotene (vitamin A) and vitamin C-rich pineapple, and sprinkled with crushed peanuts. Serve this satay over fragrant jasmine rice or shredded lettuce.
Ingredients
4 tablespoons peanut or canola oil, divided
2 tablespoons hoisin sauce
2 tablespoons rice wine vinegar or red wine vinegar
1 tablespoon freshly-grated ginger
2 teaspoons light soy sauce
1¼ pounds lean pork or beef, cut in 2-inch cubes
¾ pound sweet potatoes, cut in 2-inch cubes
1 20-ounce can pineapple chunks in juice, drained
6 tablespoons crushed unsalted, roasted peanuts
Directions
Before you begin: Wash your hands.
Cooking Notes
*Satay is typically made with beef in Malaysia and Indonesia, with predominant Muslim populations, which avoid pork products.
**Tip: Soak skewers in water for 30 minutes before threading them with pork and sweet potatoes so they don’t dry out as fast when grilling.
Nutrition Information
Serving Size: 2 skewers
Serves 6
Calories: 400; Calories from fat: 190; Total fat: 21g; Saturated fat: 4.5g; Trans fat: 0g; Cholesterol: 60mg; Sodium 200mg; Total carbohydrate: 31g; Dietary fiber: 4g; Sugars: 19g; Protein: 22g
Roberta Duyff, MS, RD, FAND, is author of Academy of Nutrition and Dietetics Complete Food and Nutrition Guide and 365 Days of Healthy Eating.
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