Thai Pork Skewers
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Thai Pork Skewers
Photography by Matthew Kimura
This recipe makes 26 servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 56 |
| pro | 5 g |
| total fat | 3 g |
| sat. fat | 1 g |
| carb | 2 g |
| fibre | 0 |
| chol | 9 mg |
| sodium | 56 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 4 |
| folate | 1 |
This savoury peanut sauce uses a bit of Thai red curry paste, which once opened, can be refrigerated for up to one year. Of course, you can omit it and still have a flavourful marinade.
Ingredients
- 1 pork tenderloin, trimmed (about 1 lb)
- Marinade:
- 2 tbsp packed brown sugar
- 2 tbsp chopped fresh coriander, or parsley
- 2 tbsp lime juice
- 2 garlic cloves, minced
- 1 tbsp finely grated gingerroot
- 1 tbsp sodium-reduced soy sauce
- 1 tsp Thai red curry paste
- Peanut Sauce:
- 1/3 cup natural peanut butter
- 1/3 cup coconut milk
- 2 tbsp lime juice
- 1 tbsp sodium-reduced soy sauce
- 1 tsp packed brown sugar
- 1/2 tsp hot pepper sauce
Preparation
Peanut Sauce: In food processor, blend peanut butter, coconut milk, lime juice, soy sauce, brown sugar and hot pepper sauce until smooth. Pour into bowl; cover and set aside.
Cut pork into twenty-six 3- x 1/2- x 1/4-inch (8 x 1 cm x 5 mm) strips. Set aside.
Marinade: In large bowl, whisk together sugar, coriander, lime juice, garlic, ginger, soy sauce and curry paste; add pork, tossing to coat. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate sauce and pork separately for up to 24 hours. Bring sauce to room temperature, adding up to 2 tbsp/25 mL water to thin if desired.)
Thread pork onto small metal or soaked wooden skewers; place on broiler pan or foil-lined rimmed baking sheet. Broil, 6 inches (15 cm) from heat and turning once, until lightly browned and no longer pink inside, about 6 minutes. Serve with Peanut Sauce for dipping.
Cut pork into twenty-six 3- x 1/2- x 1/4-inch (8 x 1 cm x 5 mm) strips. Set aside.
Marinade: In large bowl, whisk together sugar, coriander, lime juice, garlic, ginger, soy sauce and curry paste; add pork, tossing to coat. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate sauce and pork separately for up to 24 hours. Bring sauce to room temperature, adding up to 2 tbsp/25 mL water to thin if desired.)
Thread pork onto small metal or soaked wooden skewers; place on broiler pan or foil-lined rimmed baking sheet. Broil, 6 inches (15 cm) from heat and turning once, until lightly browned and no longer pink inside, about 6 minutes. Serve with Peanut Sauce for dipping.
Source : Canadian Living Magazine: January 2007
- Keywords : Appetizers; Thai; Pork; Broil; Marinating; Peanut butter; Coconut Milk;
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