Thai Pork Satay with Peanut Sauce
Bright and tangy with citrus and soy, the peanut sauce puts the tender pork over the top! A must-have immigrant!
THAI PORK SATAY WITH PEANUT SAUCE
8 - 10 ounces pork tenderloin, cut into 1-inch cubes
2 tablespoons vegetable oil
3 cloves garlic, mashed
5 green onions, finely chopped, both white and green stems
1 ½ teaspoon ground coriander
1 teaspoon turmeric
1 ½ tablespoon palm sugar or brown sugar
1 teaspoon salt
Zest of 1 lime
2 slivered green onions
few peanuts for garnish
-In a food processor combine oil, garlic, green onions, coriander, turmeric, salt, palm sugar, and lime zest, until it forms a paste. Place in a bowl with the pork cubes. Mix well and allow to marinate for an hour to 3 hours in the refrigerator so the meat will absorb the seasonings.
-Thread 4 - 5 pork cubes onto each skewer. Grill on an outdoor grill or under a broiler on both sides until done, basting with prepared peanut sauce as they cook. (About 3 - 4 minutes per side.)
-Place Satay skewers on a plate and garnish with slivered green onions and lime wedges. Serve extra peanut sauce on the side for dipping or spooning onto pork.
Peanut Sauce:
1/2 cup peanut butter 2 large cloves garlic, crushed and finely minced 1 1/2 tablespoons brown sugar or palm sugar 1 tsp. cayenne or 1/2 tsp. dried red pepper flakes, to taste 2 tablespoons soy sauce 1/2 teaspoon ground ginger or 1 tsp. fresh ginger, finely grated 1 tablespoon rice vinegar 2 - 4 tablespoons chicken broth 1 tablespoon fresh lime juice
-Combine all the ingredients except the stock, thoroughly with a wooden spoon or whisk, in a medium bowl. Add the stock a bit at a time until the sauce reaches the consistency of a soft but not runny dip. Can be made up to a few days in advance and chilled. Stir well and place in a small serving bowl alongside the pork Satay. Garnish sauce with a few coarsely chopped peanuts and a bit of lime zest, if desired.
Thread marinated pork onto bamboo skewers, brush with peanut sauce and grill.
Serve on platter with extra peanut sauce for dipping and lime wedges.
PERSNICKETY NOTES:
*The pork may also be cut into thin strips across the grain of the meat, in about 3 inch lengths, as thinly as possible and then threaded back and forth on the skewer, as if you were making a running stitch with a needle through fabric. I prefer cubing the meat as it is faster and easier.
