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Pork Satay











Satay Sauce:

1/2 cup Peanut Butter

2 red chilis, seeded & minced

2 shallots, minced

juice from 1/2 lemon

2 TBSP peanut oil

1 cup coconut milk

1 tsp brown sugar

salt


Pork & Marinade:


2 lbs boneless pork loin

1/2 cup peanut oil

1 TBSP ground coriander

1/2 tsp ground turmeric

1 tsp salt

1 TBSP brown sugar

juice from 1/2 lemon

2 shallots, minced


1 pkg of 6" wooden skewers


To make Peanut Satay Sauce:

Mix the peanut butter, red chilis, shallots, lemon juice, peanut oil, coconut milk, brown sugar, and salt in a bowl. Cover and set aside in refrigerator until ready to serve.


To make Marinade for pork:

Add peanut oil, coriander, turmeric, salt, brown sugar, lemon and shallots into a bowl & stir to combine. Pour the marinade over the pork. Cover and let marinate in refrigerator for at least 2 hours or overnight.


To make Pork Satay:


When you are about 2 hours away from broiling your pork skewers, take wooden skewers and soak in a bowl of hot water. Set aside.


When pork is ready to be skewered, begin assembling your skewers by threading 2 to 3 pork chunks onto each skewer and start laying them out on a broiler pan that has been lightly greased (to prevent sticking). Continue to thread onto skewers until you all pork is used up. Finish up by brushing each skewer with oil.


Broil in oven about 4 to 5 inches from the heating element, until cooked through.


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Image by Kent Pilcher

 The Singing Baker

Boca Raton, FL