EASY Pork Satay (make marinade with ingredients you probably have on hand). Former butcher shows how

[Music]hi so today’s plan is for Frank to showhow he makes one of our favourite oldrecipes which is a pork satay I used tobe a meat cutter many years ago this wasfrozen solid and I’ve thought it for awhile so that it’s it’s kind of it’sstill solid but you can feel it gives alittle bit yeah it makes a hugedifferenceyou can if you if you do it right youcan tell if your knife is starting toget dragging a little bit you do thisand boom it’s it’s slicing like and thenI started on making little thin slicesthe first one’s a little odd becauseit’s kind of round on the end and I maycome about maybe like a little over aneighth inch thick and turn on which endof its a just a boneless pork loin but Icut a few slices here and one of thethings I usually like I’m not gonna doit you know I usually count as I’m goingcuz I do this all with once really quickso I know how many skewers to usebecause I put two of these on eachskewerI just iced a few from this side now Iturn it around and go from the otherside because they the ends are a littlemore thawed and when you get down to thelast few slices you want to be right inthe middle where it’s the most frozenand then because it it’smakes it easier to cut these thin slicesout of just a you know a last little bitof that whoops that one got away becauseit yeah and if this is thought all theway it’s just moving all over the placeyou can’t fit a slice at this thin byhand very easily if it’s thawed muchmore than thatas you get down to the end you kind ofwant to just be careful as you’reslicing it could tip over and make sureyou don’t have a slicing accident yeahand this is I started out with a fullpork loin and I cut it in fourths I cutit in half and then they take each halfand cut it in half again I wrap them upin and freeze them separately okay thisis a big bowl that’s probably like ahalf cup or more and I’m pouring in herecuz it’s gotta soak in and we’re brandloyal to Kikkoman and then put in yeahabout two tablespoons of that then Ipour in about half as much oil as I didsoy sauce it’s only soaks I had no ideagood terrible things that yes when it’sdone marinating it throw most of it awaythis is our bestseller after teriyakichicken when we have the family overwhich we do really several times everysummer and so what do you got there inthat garlic press about two t they werereally big usually it’s like three orfour cloves of garlic but they were sobig andjust go ahead and might throw all thisother junk because it doesn’t reallystick anyhow yeah it’s just gonna end upfloating in the marinade anyway so Ijust okay get it all in there and thenthis is my secret ingredient that I justI saw this stuff it’s chili oil withchili pepper there floating around inthere so you gotta shake it up reallygood then you open it up and it’s gotlike a weird little dispenser mechanismsome chili oil is super hot and thisisn’t really it looks hot but it’s notthat hot today quite a bit then put in abunch of these toothey’re important what do you think thatwas half a quarter teaspoon quarterteaspoon used to make this but Frank andour kid used to make it originallybecause this is originally from class atthe hopes of Museum of Art which is agreat place to go if you’re vacationingin Helena and but Frank’s made a lot ofadjustments over eight beers Frank makesall the marinades because he does thegrilling and he wants it done the way hewants it done it’s just fine with me thenext steps are all this and I don’t knowthat this makes any difference but Ikind of jab them a little bit with afork but that’s the idea in my head isthat it’s gonna get into the slices moreit’s gonna little holes that itmarinates into and you can see there’sthere’s extra marinade and you want toreally flip these around so that becausethe pieces were kind of stuck togetherand you want none of that you want leteach one of them flip around and getcoated how soon do you put them onskewers I like to marinate at leasta half an hour so up to two hours up totwo hours you can go you know three orfour but I found that over night thereyeah that’s that’s kind of going longyeah and the meat changes it gets to ohyeah the meat changes it is almostpowdery or something yeah well it’s thethe marinade is to break down the fibersthe tissues with the acid and stuff inthe marinade and you let it sit too longit breaks down too muchthat’s like certain things like ifyou’re doing a big London broil orsomething like that then marinate andovernight is really good because they’rebig and and you’re breaking down thatstuff but these are slices how do you dothe skewers I like to soak them forquite a while and then they don’t burnas much do you so come if you’re gonnamarinate for two hours do you soak themthe whole time no I wouldn’t yet gostartI usually if then I’d start when I startthe rice cuz it’s like an hour okaybecause we do brown rice that takes anhour I know from experience that’susually about twenty four slices but Iget out of a fourth of a pork loin therice is gonna be ready in time and Icould go ahead and make us a little bitof Asian slaw to go with dinner soalright they’ve been soaking and I’musing this same pan that they fit in andI’m doing like a little back and forthI’m stitching it through there orwhatever how you would ever want to seeit and I got one on and then I grab asecond one and I do the same thing backand forth and I try to get there’s aweird little extra piece that’s on theedge of it and I try to get it throughthat so it stays with thing and then Ikind of level them out and I set it inmy little pan nice and flat and I stacktwo stackstrying to go faster here maybe I can doa few of these and you can speed it upyeah and then I grab him I don’t want tolose that so I’m gonna stick it on myskewer now four years dad I did teriyakiaway and the way dad taught me where youput the meat on the skewers first andthen you pour marinade in the pan andyears later I figured out that if youmarinate in a bowl or a Pyrex measuringcup and then put the meat once it’s beenmarinated on the sticks you don’t pokeyour fingers or your hand at all becausepart of teriyaki used to be stabbingyourself when I put them on the grill alittle long so I have to angle them butthe other thing is because they’re wideso this hail and Wowthat’swalking down soand I have the grill on as hot as itgoesquick get a little freeze on outsideand if they if they kind of curl underor something like that reallyoh yeah I just cover it up and I don’ttake very long I run this in and wash myhands they’re not quite ready you learnto just to get a little bit wheneverthey turn this kind of white color alittle more so it’s really not long likethree minutesboy start turning them under flip itover I have these long tongs becauselike I said it’s on as hot as it gets ohit was just pretty fun and this is evenless time like two minutes on this sidehow do you know when it’s done you kindof see the little deep parts they shouldstart turning the gray color but youdon’t want to if you cook them too longthey’ll lose the moisture all theseglistening pools of oil is goodwell I look at it it’s got a little bitof burn marks on it that’s ready to goI’m looking over here at least you havenice some grill marks on the on thebackside which means they’re cooked andthey’re still shiny[Music]