Pork Satays with Peanut Plum Sauce
These skewers are delicious done on an indoor or outdoor grill, a grill pan or under the broiler. You can substitute boneless skinless chicken breasts for the pork.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 157 |
| pro | 15 g |
| total fat | 8 g |
| sat. fat | 1 g |
| carb | 7 g |
| fibre | 1 g |
| chol | 28 mg |
| sodium | 276 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 8% |
| vit C | 2% |
| folate | 5% |
-
12 oz (375 g) pork tenderloin
1 tbsp (15 mL) vegetable oil
2 cloves garlic, minced
1 tbsp (15 mL) minced fresh coriander
1 tsp (5 mL) turmeric
1/2 tsp (2 mL) granulated sugar
1/4 tsp (1 mL) salt
Pinch cayenne pepper
Peanut Plum Sauce:
3 tbsp (50 mL) plum sauce
3 tbsp (50 mL) chunky peanut butter
4 tsp (20 mL) lime juice
1-1/2 tsp (7 mL) fish sauce
1/2 tsp (2 mL) each grated gingerroot and Asian chili paste or hot pepper sauce
Preparation:
In large shallow dish, soak 15 wooden skewers in water for at least 30 minutes.
Meanwhile, cut pork across the grain into 1/4-inch (5 mm) thick slices. In glass bowl, mix together pork, oil, garlic, coriander, turmeric, sugar, salt and cayenne; cover and let stand for 30 minutes.
Peanut Plum Sauce: Meanwhile, in small bowl, whisk together plum sauce, peanut butter, 1/4 cup (50 mL) water, lime juice, fish sauce, ginger and chili paste; set aside. (Make-ahead: Cover and refrigerate pork and sauce separately for up to 24 hours.)
Thread 2 pork slices onto each skewer. Place on greased grill pan over medium-high heat or on rimmed baking sheet under broiler; grill or broil, turning once, until just a hint of pink remains inside, about 6 minutes. Serve with sauce.
Source
Canadian Living Magazine: March 2004
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