Pork Satay With Peanut Sauce - Midsummer Thai Dinner

Recipe Ingredients

1 tablespoon	15ml	Onion - chopped (small)
		Ginger root - (1-inch), chopped
2		Garlic cloves - chopped
1/2 teaspoon	2.5ml	Dried red chili powder - or
1 teaspoon	5ml	Chinese chili sauce
1		Lime, grated rind and juice
2 tablespoons	30ml	Soy sauce
1 tablespoon	15ml	Brown sugar
1 tablespoon	15ml	Vegetable oil
12 oz	340g	Pork tenderloin
		Peanut Lime Sauce
1/4 cup	49g / 1.7oz	Peanut butter
1/4 cup	59ml	Soy sauce
1/4 cup	59ml	Fresh lime juice
1 tablespoon	15ml	Rice vinegar
3 tablespoons	45ml	Coriander - chopped
1 tablespoon	15ml	Brown sugar
1/2 teaspoon	2.5ml	Chinese chili sauce - or
1/4 teaspoon	1.3ml	Dried chile powder

Recipe Instructions

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 skewers in water for 1 hour. Combine all ingredients except meat in food processor or blender and puree.

Place marinade in bowl. Cut pork into 6-inch lengths. Slice each length into 1/2-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 colorful selection of fresh fruit and berries, or of fruit-flavored sorbets or sherbets, is the perfect finish to a midsummer Thai dinner.

Source:
Nancy Lam's Wok Wiz

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