Pork Satays with Peanut Plum Sauce
This recipe makes 6 servings
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 |
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.
Ingredients
- 1 (12 oz/375 g) pork tenderloin
- 1 tbsp vegetable oil
- 2 cloves of garlic, minced
- 1 tbsp minced fresh coriander
- 1 tsp turmeric
- 1/2 tsp granulated sugar
- 1/4 tsp salt
- 1 Pinch cayenne pepper
- Peanut Plum Sauce
- 3 tbsp plum sauce
- 3 tbsp chunky peanut butter
- 4 tsp lime juice
- 1-1/2 tsp fish sauce
- 1/2 tsp grated gingerroot
- 1/2 tsp 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
- Keywords : Main Course; Pork; Southeast Asian; Malaysian; Peanut butter; Ginger;
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