Pork Satay With Peanut Sauce - Midsummer Thai Dinnerappetizers, pork, thai 1 small onion; chopped 1 single ginger root(1-inch); chopped 2 garlic cloves; chopped 1 single dried red chili; or 1 ; 1 ts chinese chili sauce 1 single lime; grated rind and juice 2 tablespoon soy sauce 1 tablespoon brown sugar 1 tablespoon vegetable oil 12 oz pork tenderloin ----PEANUT LIME SAUCE---- 1/4 cup peanut butter 1/4 cup soy sauce 1/4 cup fresh lime juice 1 tablespoon rice vinegar 3 tablespoon coriander; chopped 1 tablespoon brown sugar 1/2 teaspoon chinese chili sauce; or 1 ; 1/4 ts dried chili flakes Substitute chicken, shrimps or beef for the pork, if desired Make the sauce up to 3 days ahead of time, but grill the satays at the last minute. Soak about 18 bamboo shewers in water for 1 hour. Combine all ingredients except meat in food processor or blender and pur‚e. 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. 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. |
