Pork tenderloin marinated in Screwball Peanut Butter Whiskey, peanut oil, olive oil, creamy peanut butter, Whiskey Barrel Aged Shoyu, red chili flakes, diced tomatoes and juice- go liberal according to taste and add two kinds of Sriracha, and garlic.
Kosher salt lightly before grilling medium-low (or oven and baste often to avoid burn (although a little char on the ends tastes good).
This goes well with a cold cucumber salad (thin sliced cucumbers, sweet onion, Mirin, Thai Sweet Chili Paste Sauce, sugar, and pinch of salt).
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My dad and brothers lived in Indonesia for a bit back in the day, and one of dad's claims to food fame was an authentic recipe he brought home from Indonesia for "real" Satay. He passed on the recipe, and let's face it, his 8-12 hour marinade is always superior. This is a faster twist using booze and what we had in the fridge- pork instead of chicken, etc. This comes out way sweeter, acidic- it tastes like meat candy.
Here's a little Proust Effect riff of flavors that can remind you of Balikpapan (sortof) wherever you are.
#satay #porktenderloin #balikpapan #indonesia #prousteffect #peanutbutter #screwball #whiskey #cucumbersalad #meatcandy
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