For generations, my family has enjoyed this macaroni and cucumber salad, and I have never heard anyone claim they don’t. You simply have to try it to believe me when I say this is the finest macaroni salad ever!
| Prep Time: | 30 mins |
| Cook Time: | 10 mins |
| Additional Time: | 6 hrs |
| Total Time: | 6 hrs 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 cloves garlic
- ½ cup chopped green onions
- 1 tablespoon chopped fresh ginger root
- 1 cup roasted, salted Spanish peanuts
- 2 tablespoons lemon juice
- 2 tablespoons honey
- ½ cup soy sauce
- 2 teaspoons crushed coriander seed
- 1 teaspoon red pepper flakes
- ½ cup chicken broth
- ½ cup melted butter
- 1 ½ pounds pork tenderloin, cut into 1 inch cubes
- skewers
Instructions
- In a food processor, process garlic, green onions, ginger, peanuts, lemon juice, honey, soy sauce, coriander, and red pepper flakes. Puree until almost smooth. Pour in broth and butter, and mix again.
- Place pork cubes in a large resealable plastic bag, and pour mixture over meat. Marinate in the refrigerator for 6 hours, or overnight.
- Preheat grill for medium heat. Remove pork cubes from bag, and thread onto skewers. In a small saucepan, boil the marinade for 5 minutes. Reserve a small amount of the marinade for basting, and set the remainder aside to serve as a dipping sauce.
- Lightly oil preheated grill. Grill for 10 to 15 minutes, or until well browned, turning and brushing frequently with cooked marinade. Serve with dipping sauce.
- The skewers can be also be broiled instead of grilled.
Nutrition Facts
| Calories | 682 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 156 mg |
| Dietary Fiber | 4 g |
| Protein | 42 g |
| Saturated Fat | 20 g |
| Sodium | 2332 mg |
| Sugars | 11 g |
| Fat | 50 g |
| Unsaturated Fat | 0 g |
Reviews
This was very good, but made as directed there really wasn’t any liquid. I ended up adding about 1 cup of water to the mix. After I skewered all the meat, added about 2 tbsp of brown sugar and boiled it down to baste and serve on the side. Next time will just try with peanut butter instead of the nuts, and omit the butter altogether.
Great dish. I cooked the pork in a hot pan and sauce that was stuck on the pork ?from marinating thickened up nicely. The extra sauce was cooked in a pan but wasn’t needed. Next time I’ll add more hot pepper.
This recipe is fine. it won’t set the world afire but it shouldn’t draw any gripes from an eater that would like this sort of dish either. I was concerned that it might be too salty because of some of the reviews so i used low sodium soy sauce and low sodium chicken bone stock. Salt was an issue with my make- it was lacking. But I feel lucky in that it allowed me to add some high protein fish sauce. My lemons were not juicy so I subbed in some rice wine vinegar to compensate. Later, I wen t to the store and bought some limes and added lime juice to adjust brightness a bit plus it seemed like it needed lime to me. In the end, this is an acceptable recipe, pretty good taste. I would go about it differently next time. It would be more handling but probably not too much more time, the flavors would be more layered and one could tweak the balance more easily.
Delicious. I made one serving with Naan and made a wrap with lettuce, extra sauce, and goat cheese. The second serving for dinner I made rice and served it over rice with sauce drizzled on top.
I omitted the honey (not a fan) and the butter, which probably tastes amazing, but too many calories. I stir fried it with lots of veggies and it was very tasty! I think grilling it would be divine and will definitely try it when the weather warms up.
Wow! This was awesome. I almost didn’t make it because of the picture. We prefer our pork with a fair amount of pink which I was able to achieve in about 10 minutes on the grill. I followed the recipe, marinating overnight, but added a splash of peanut oil and cumin to the marinade. Will definitely make again. Served with nasi gorung and Indonesian cucumber salad.
Outstanding recipe!
Our family really loved this recipe, i used cashews instead of peanuts because thats what I had, and we bbq them and brushed with a little bbq sauce as well. I will try with peanuts next time to see the difference but as it was we loved it.
Wow, was this ever delicious! My family went crazy for it. I grilled it with Vidalia onions between the pork. Would be good with tomatoes too. The sauce was fantastic and the marinade gave the pork a wonderful texture and flavor. I will definitely make it again. Next time I am going to try to cut the butter in half, maybe adding more broth for volume.
I substituted peanut butter for peanuts and it was not salty at all. Very tasty recipe and would use again
We loved this. I would consider using 1/2 regular soy sauce and 1/2 low sodium. I substituted ground fennel for the coriander an did not have fresh ginger at the time, using 1/8 tsp dried, ground ginger instead. Will make again.
Great recipe, easy to follow. I used pork ribs and marinated them over night. They were very tasty. I asked my partner which recipe he wanted with his lamb ribs tomorrow and he requested this one over any other suggestions. We will stay with this recipe for all our ribs. The only alteration I did was to dry roast a cup of fresh peanuts in a non stick fry pan instead of salted Spanish ones.
Impressed the heck out of “we love BBQ” friends! I’ll make this again for sure. I used thinly sliced pork cutlets and threaded on to metal skewers I oiled first. Worked great. Serve with white coconut rice (jasmine if available) and stir fried carrot sticks.
The whole family loved this! From Daddy down to the babies! We added the marinade and some seame seeds to some green beans for a side and boiled the marinade (added a bit of cornstarch to thicken) to coat and served this over rice. Delicious!
Very very yummy! I didn’t have any peanuts on hand so I used a very scant cup of peanut butter and did cut back about a 1/4 c of soy sauce. It was really windy here today so we grilled these on the indoor grill and basted as directed something I would make again and I’m not much of a pork fan so that really speaks volumes.
J’ai mis moitie arachides et moitie beurre d’arachide. Quand meme sale … mettre moins de sauce soya la prochaine fois … sauce assez epaisse … peut-etre dilue sauce soya avec eau ou bouillon poulet non sale?
The marinade made a decent amount and I was able to marinate more than 1.5# just fine….maybe around 2# of pork loin. I didn’t feel like putting them on skewers, and I can only imagine they would be deicious that way, but I just lined them all up on a large cookie sheet and baked them. I think the oven was somewhere between 350-375 for 10-15 mins, flipping halfway. Yum!! The peanut texture is great, and it seemed these tasted even better the next day.
This is absolutely delicious. I did as others did and used peanut butter instead of peanuts – I had none in the house. And I used a white onion as I had no gr. onions either. I put the ingredients in my food processor as opposed to the Blender. Worked perfectly. Served with long grain rice and Bacon-y Bok Choy from this site. Boiled up some of the remaining marinade as extra at the table . Fabulous meal. I should note that I used half of one pork tenderloin and this was quite enough for a meal for the two of us. So one tenderloin will serve 4 people quite nicely with the appropriate side dishes. My husband is still raving about the meal.
This dish was banging!! Everyone loved it. It was easy and I prepped alot the night before… Delicious. All recipes.com ROCKS!!!!
I should have heeded Quadon’s advice. It WAS way too salty but seemed great if I could just get past the saltiness. Next time I will definitely use low sodium soy sauce, unsalted peanuts and unsalted butter. It still should have enough flavor with everything else.
We have made this twice now with a peanut sauce and love it.