Pork sate with peanut dipping sauce vmxv03a
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Plus 1 T mncd frsh lemongras (frm bottom 6\" of stalk) |
| 3 | tablespoons | Fresh lime juice |
| 2 | tablespoons | Dark brown sugar |
| 1 | tablespoon | Soy sauce |
| 2 | Garlic cloves, minced | |
| ¾ | pounds | Pork tenderloin, trimmed, |
| Cut 3\"x1/2\"W x 1/4\" thick | ||
| 1 | cup | Or more, chicken broth |
| ½ | cup | Creamy peanut butter, not |
| Old fashion or frsh grd | ||
| ½ | cup | Chopped onion |
| 1 | tablespoon | Coriander seeds |
| ½ | Jalapeno chili, minced | |
| 12 | 8\" bamboo skewers | |
| Minced green onion tops | ||
Directions
Soak skewers in water for 30 minutes. Mix 1 T ea lemongrass, lime juice & sugar with soy sauce and garlic in a large bowl. Add pork, toss to coat and marinate 30 min. to 1 hr. Mix remaining lemongrass, lime juice & sugar with broth, peanut butter, onion, coriander and jalapeno in heavy, medium saucepan. Bring to boil, whisking frequently. Transfer mixture to blender and puree. Strain into heavy, small saucepan, pressing on solids with back of spoon. Discard solids. Simmer until reduced to thick sauce consistency, stirring frequently, about 6 minutes. (Can be prepared 1 day ahead. Cover & refrigerate. Reheat before using, thinning with more broth if necessary.) Preheat broiler (or grill). Thread 3 pork strips on each skewer. Broil until cooked through, about 3 minutes per side. Pour sauce into bowl; set in center of platter. Sprinkle with green onion.
Surround with pork skewers and serve. From Bon Appetit, June, 1992.
MM format by Mike Kean.