Pork satay with peanut sauce
18 Skewers
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Onion; chopped |
| Ginger root(1-inch);chopped | ||
| 2 | Garlic cloves; chopped | |
| Dried Red Chili; or | ||
| ;1 ts Chinese chili sauce | ||
| Lime; grated rind and juice | ||
| 2 | tablespoons | Soy sauce |
| 1 | tablespoon | Brown sugar |
| 1 | tablespoon | Vegetable oil |
| 12 | ounces | Pork tenderloin |
| ¼ | cup | Peanut butter |
| ¼ | cup | Soy sauce |
| ¼ | cup | Fresh lime juice |
| 1 | tablespoon | Rice vinegar |
| 3 | tablespoons | Coriander; chopped |
| 1 | tablespoon | Brown sugar |
| ½ | teaspoon | Chinese chili sauce; or |
| ; 1/4 ts dried chili flakes | ||
Directions
PEANUT LIME SAUCE
Substitute chicken, shrimps or beef for the pork, if desired Make the sauce up to 3 days ahead of time, but grill the satays at the last minute.
Soak about 18 bamboo shewers in water for 1 hour. Combine all ingredients except meat in food processor or blender and pur‚e.
Place marinade in bowl. Cut pork into 6-inch lengths. Slice each length into ½-inch long strips and thread onto bamboo skewers. Pour over marinade, cover and marinate for 2 hours.
Grill or broil pork for 2 minutes on each side or until cooked through.
Peanut Lime Dipping Sauce: Add peanut butter to a small bowl and slowly whisk in remaining ingredients. Dessert: Cool, sweet and simple, a colourful selection of fresh fruit and berries, or of fruit-flavoured sorbets or sherbets, is the perfect finish to a midsummer Thai dinner.