Pork Satay with Coconut-Peanut Dipping Sauce
serves two to four; six to eight as an appetizer
1/4 cup natural peanut butter, smooth or creamy, plus another 1/4 cup
1 tablespoon vegetable oil
2 tablespoons fresh lime juice
2 tablespoons soy sauce
4 cloves garlic, minced
1 tablespoon honey
2 tablespoon finely chopped cilantro
2 teaspoons yellow curry powder
1/4 teaspoon red pepper flakes (optional)
1 1/2 cups coconut milk
1 1/4 to 1 1/2 pounds pork tenderloin, trimmed
1 teaspoon freshly peeled and grated ginger
1/2 teaspoon toasted sesame oil
6- to 8-inch skewers
Whisk together 1/4 cup of the peanut butter, vegetable oil, lime juice, and soy sauce until smooth. Stir in the garlic, honey, cilantro, curry powder, and red pepper flakes until well combined. Add coconut milk and stir until incorporated. Measure out 1/2 cup of marinade and set aside.
Slice the trimmed tenderloin lengthwise into 1/2-inch thick pieces, then cut each piece into 2-inch lengths. Place pork into a shallow bowl and pour in the marinade. Toss pork pieces to make sure all of the meat is coated. Cover and place in the refrigerator for at least 2 hours or as long as overnight.
For the dipping sauce, stir in the remaining 1/4 cup of peanut butter, ginger, and sesame oil into the reserved marinade mixture. Cover and store in the refrigerator until needed.
Set up grill for direct cooking over medium high heat. Brush and oil grates before cooking.
Remove pork from marinade and scrape off as much of the marinade as you can with your fingers. Thread or “weave” three or four pieces of the marinated meat onto the skewers to secure. If using bamboo skewers, be sure to have soaked them in water for at least one hour to help slow any burning.
Take the dipping sauce from the refrigerator. If it has thickened, stir in a little water to reach the desired consistency.
Grill the satay for about 15 minutes total, turning occasionally. Remove from grill and serve hot or at room temperature with Coconut-Peanut Dipping Sauce.
Cheers and Happy Grilling!