I’ve used Mojito in london broil, chicken, and flank steak but never in pork which is quite a surprise coz I prefer pork over any of other meat. I finally had the chance to introduce Mojito to pork a couple of days ago via these pork satay. I used 1 bottle of the 2 Bacardi Mojito bottles left from a 6-pack that I bought last weekend.
Cooking with Mojito had always given me great results so I didn’t feel like I wasted my drink at all. But I was tempted to chug that bottle for sure, haha.
I cut a 6-pound Boston butt pork in half. I saved the other half for another dish. If you’re serving more than 4 people, use the whole 6 pounds meat.
Slice thin cutlets of the half of pork. In a bowl, combine 1 bottle of Bacardi Mojito (Capt Morgan Mojito is great too), 2 tsp of Worcestershire sauce, sprinkle of Old Bay blackened seasoning, plus salt and pepper. Add a sprinkle of red pepper flakes too if you want. Stir everything around.
Put the pork cutlets the bowl of marinade. Cover and store in the fridge to marinate for 2-3 hours.
Soak the skewers in water for 10 minutes before putting the pork cutlets in the skewers. 3 pieces of meat for each skewer. Use the small ones.
Reserve some of the marinade to baste the satay with while grilling.
Grill the satay in medium heat for 8 to 10 minutes on each side. Brush the meat with the reserved marinade before turning.
Yummy and tender bites of Mojito pork satay.
I served the satay with boiled fresh corn in the cob and herbed-cilantro fried rice on the side. I love summer coz it means fresh corn and I love fresh corn, with everything!!
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| Mojito Pork Satay |
- half of 4-pound Boston butt pork
- 1 bottle of Bacardi Mojito
- 2 tsp of Worcestershire sauce
- sprinkle of Old Bay blackened seasoning
- sprinkles of salt and pepper
- sprinkles of red pepper flakes (optional)
- Cut a 6-pound Boston butt pork in half. Slice thin cutlets of the half of pork. In a bowl, combine 1 bottle of Bacardi Mojito (Capt Morgan Mojito is great too), 2 tsp of Worcestershire sauce, sprinkle of Old Bay blackened seasoning, plus salt and pepper. Stir everything around.
- Put the pork cutlets the bowl of marinade. Cover and store in the fridge to marinate for 2-3 hours.
- Soak the skewers in water for 10 minutes before putting the pork cutlets in the skewers. 3 pieces of meat for each skewer. Use the small ones.
- Reserve some of the marinade to baste the satay with while grilling.
- Grill the satay in medium heat for 8 to 10 minutes on each side. Brush the meat with the reserved marinade before turning.
