Pork Satay With Peanut Dipping Sauce

Course : Dips
Serves: 6
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1/2 cup minced fresh lemongrass -- (frm bottom 6 inch of
3 medium fresh lime juice
2 tablespoons dark brown sugar
1 tablespoon soy sauce
2 cloves garlic -- minced
3/4 pound pork tenderloin -- trimmed cut 3 inchx1/2 inchw x 1/4 inch thick
1 cup or more -- chicken broth
1/2 cup creamy peanut butter -- not old fashion or frsh grd
1/2 cup chopped onion
1 tablespoon coriander seeds
1/2 medium jalapeno chili -- minced
12 skewers bamboo skewers 8 inch
1 bunch minced green onion tops

Preparation / Directions:

Soak skewers in water for 30 minutes. Mix 1 T ea lemongrass, lime juice and sugar with soy sauce and garlic in a large bowl. Add pork, toss to coat and marinate 30 minutes. to 1 hr. Mix remaining lemongrass, lime juice and 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 and 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.

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