Pork sate with peanut dipping sauce

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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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