Pork Satay with Spicy Peanut Sauce

Satay — marinated cubes of meat, fish or poultry threaded on skewers and grilled — is a traditional Indonesian snack, usually served with a spicy peanut sauce. You can serve this satay as an appetizer or a main course, and the peanut sauce is also delicious on a noodle salad with vegetables.

All Fired Up! by Margaret Howard, images copyright Le Group Polygone. Copyright 2010; Firefly Books

Pork Satay with Spicy Peanut Sauce

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    1 tablespoon lime juice, for the Marinade 3 tablespoons smooth peanut butter, for the Peanut Sauce
    1 tablespoon water, for the Marinade 2 tablespoons liquid honey, for the Peanut Sauce
    1 tablespoon honey, for the Marinade 2 tablespoons light soy sauce, for the Peanut Sauce
    1 teaspoon curry powder, for the Marinade 2 tablespoons water, for the Peanut Sauce
    1 clove garlic, crushed, for the Marinade 1 tablespoon minced gingerroot, for the Peanut Sauce
    1 pound pork tenderloin, for the Marinade 1 1/2 teaspoon hot sauce
    16 soaked wooden skewers, for the Marinade


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    • 1

      Trim visible fat from meat and discard. Cut meat into 4 x 1/2 inch strips. (You should have about 16 pieces.)

    • 2

      For marinade: In small bowl, combine lime peel and juice, water, honey, curry powder and garlic; add pork and toss to coat. Cover and marinate in refrigerator for 1 to 3 hours.

    • 3

      For sauce: In small bowl, whisk or blend together peanut butter, honey, soy sauce, water, vinegar, gingerroot and hot sauce until smooth. Taste and adjust seasonings if desired.

    • 4

      Remove meat from marinade; reserve marinade. Place marinade in small saucepan, bring to a boil, reduce heat and cook for 5 minutes; keep warm. Thread pork on 16 soaked wooden skewers.

    • 5

      Preheat grill on medium-high. Place skewers on lightly oiled grill rack. Close lid and cook for about 6 minutes per side or until pork is cooked through. Remove pork from skewers and serve with peanut sauce for dipping or drizzled over. Makes 16 appetizers.

    • 6

      Tip: For appetizers, it is best to use wooden or bamboo skewers. Be sure to soak them in water for at least 30 minutes before using to prevent skewers burning. Metal skewers are also good; they are reusable and possibly preferred when the satay is a main course.

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