Pork Satay With Peanut Sauce - Midsummer Thai Dinner Recipe

Substitute chicken, shrimps or beef for the pork, if desired

Step 1

Make the sauce up to 3 days ahead of time, but grill the satays at the last minute.

Step 2

Soak about 18 bamboo shewers in water for 1 hour. Combine all ingredients except meat in food processor or blender and pur‚e.

Step 3

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.

Step 4

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.

Things You'll Need

  • 1sm Onion; chopped
  • 1 Ginger root(1-inch);chopped
  • 2 Garlic cloves; chopped
  • 1 Dried Red Chili; or
  • ;1 ts Chinese chili sauce
  • 1 Lime; grated rind and juice
  • 2tb Soy sauce
  • 1tb Brown sugar
  • 1tb Vegetable oil
  • 12oz Pork tenderloin
  • -------PE ANUT LIME SAUCE--------------
  • 1/4c Peanut butter
  • 1/4c Soy sauce
  • 1/4c Fresh lime juice
  • 1tb Rice vinegar
  • 3tb Coriander; chopped
  • 1tb Brown sugar
  • 1/2ts Chinese chili sauce; or
  • ; 1/4 ts dried chili flakes

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