Monday, April 13, 2009

Pork Satay

1 1/2 cups coconut milk
1/4 cup peanut butter
2 tablespoons fresh lime juice
1/4 cup soy sauce
4 cloves garlic, minced
2 Thai chile pepper, seeded and finely chopped
2 tablespoons cilantro
1 1/2 pounds pork tenderloin, cut into 1-inch thick cubes
Wooden skewers
Combine all ingredients in a freezer bag, add pork and freeze.

1 tablespoon vegetable oil
1/2 cup finely chopped onion
2 cloves garlic, finely chopped
1 Thai red chile pepper, finely chopped
1/4 cup soy sauce
2 tablespoons lime juice
1 1/2 cups coconut milk
1 teaspoon ground coriander
1 teaspoon cumin
1 cup chunky peanut butter
1 tablespoon minced fresh cilantro
Heat the oil in a skillet and add the onion, garlic and chili. Saute for about 4 minutes. Stir in the soy sauce, lime juice, coconut milk, coriander, and cumin. Thoroughly blend the peanut butter into the mixture.

Freeze sauce in a seperate baggie at this point.

To cook:

Thaw a bag of marinating pork and sauce. Thread the pork on skewers and grill.
The sauce you want to bring the sauce to a simmer over low heat, stirring frequently.

Grill for 7 to 8 minutes or until cooked through. Serve with the sauce.

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