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.

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