{"id":67,"date":"2009-06-08T23:59:52","date_gmt":"2009-06-09T06:59:52","guid":{"rendered":"http:\/\/recipes.cuppylicious.net\/?p=67"},"modified":"2011-08-29T00:16:02","modified_gmt":"2011-08-29T07:16:02","slug":"pork-satay-i","status":"publish","type":"post","link":"http:\/\/recipes.cuppylicious.net\/?p=67","title":{"rendered":"Pork Satay I"},"content":{"rendered":"<div id=\"attachment_69\" style=\"width: 314px\" class=\"wp-caption alignright\"><a href=\"http:\/\/recipes.cuppylicious.net\/wp-content\/uploads\/2009\/06\/pork_satay_peanutsauce_pilaf.jpg\" target=\"_blank\"><img aria-describedby=\"caption-attachment-69\" loading=\"lazy\" class=\"size-full wp-image-69\" title=\"pork_satay_peanutsauce_pilaf\" src=\"http:\/\/recipes.cuppylicious.net\/wp-content\/uploads\/2009\/06\/pork_satay_peanutsauce_pilaf.jpg\" alt=\"Ahhh.. yes.. turmeric turns everything yellow...\" width=\"304\" height=\"228\" \/><\/a><p id=\"caption-attachment-69\" class=\"wp-caption-text\">Ahhh.. yes.. turmeric turns everything yellow...<\/p><\/div>\n<p>Total time:\u00a0 Anywhere from 1 hour to 24 hours.<\/p>\n<p>As a half-Thai, I get asked regularly if I know any Thai recipes. Truth of the matter is, until recently, I only had three or four under my belt. I spent hours pouring over my new copy of <a href=\"http:\/\/www.amazon.com\/True-Thai-Modern-Art-Cooking\/dp\/0688099173\/ref=sr_1_11?ie=UTF8&amp;s=books&amp;qid=1244530266&amp;sr=8-11\">True Thai<\/a>, by Victor Sodsook, trying to decide what, when, how.. why.. and then I gave up. I decided instead, to go with <a href=\"http:\/\/www.amazon.com\/1000-Recipe-Cookbook-collection-photographs\/dp\/075481596X\/ref=sr_1_3?ie=UTF8&amp;s=books&amp;qid=1244530385&amp;sr=1-3\">Martha Day<\/a>.<\/p>\n<p>1\/2 small onion, chopped<br \/>\n2 garlic cloves, crushed<br \/>\n2 T lemon juice<br \/>\n1 T soy sauce<br \/>\n1 tsp ground coriander<br \/>\n1 tsp ground cumin<br \/>\n1 tsp ground turmeric<br \/>\n2 T vegetable oil<\/p>\n<p>1 pound of pork loin or pork chops<\/p>\n<p>Mash or blend all of the ingredients into a marinade for the pork. Slice the pork into strips or bite sized pieces and marinate 4-24 hours. Fry in a pan until golden brown.<\/p>\n<p>Serve with <a title=\"Peanut Sauce\" href=\"http:\/\/recipes.cuppylicious.net\/?p=100\" target=\"_blank\">Peanut Sauce<\/a> and boxed pilaf.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I really believe satay is just a fancy word for seasoned meat. This is one version of seasoned meat that I use when I serve &#8220;Thai pork satay&#8221;. [&#8230;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[45,11,14,18,10],"tags":[75,74],"_links":{"self":[{"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=\/wp\/v2\/posts\/67"}],"collection":[{"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=67"}],"version-history":[{"count":10,"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=\/wp\/v2\/posts\/67\/revisions"}],"predecessor-version":[{"id":1092,"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=\/wp\/v2\/posts\/67\/revisions\/1092"}],"wp:attachment":[{"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=67"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=67"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/recipes.cuppylicious.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=67"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}