BKK inspired Pork Satay

 

Saw a lot of groupbuys lately on these bkk moopings. Been craving to have some as missed those girly trips to BKK. 

Saw a video on how to skewer the meat on the sticks and decided to marinate my own flavours as I prefer the natural sweetness from the meat rather than from adding sugar. After skewer them, they are ready to be freeze! 

They need to be pan grill from frozen to keep the shape. Surprisingly, the meat slices really ‘sticks’ together well! Am so impressed!! I brushed honey when they are about 70% cooked, flipping them occassionally if not they will charred too fast. Important tips is to keep really low low hear and flip frequent enough. 

It is soft and juicy. But if I compared with the BKK version, theirs much sweeter and a bit more juicier. Perhaps I need to add some cornflour and also a bit of honey in the marinate too. Personally I may omit the dark & light soy sauce next round as I feel its slightly on the salty side. Other than that, the adults enjoyed it very much. Kids was 50-50 towards the mooping. I am planning to attempt again with the thai meat marinate that I got from BKK. 

300g Pork collar

300g Pork Loin

Marinate:

1Tbsp chopped garlic

1Tbsp sesame oil

1Tbsp huatiao

1Tbsp light soy sauce

1Tbsp dark soy sauce

2Tbsp oyster sauce

1Tbsp garlic powder

Dash of pepper

Honey to brush when baking/grilling

1) Cut both pork into slices and marinate with above

2) Soak satay sticks for 30mins

3) Slowly mix the different pork on the sticks

4) Put a plastic wrapper and press meat flat to resemblence satay and freeze overnight

5) Pan grill from frozen on low and brush honey once they are 70% cooked on both sides

6) Once slightly charred and cooked, serve them warm