Ah, spring! The season when our tummies yearn anew for good things cooked in the great outdoors. Sure, winter kept us warm, compelling us to stay inside to bake or simmer or boil in the oven or on the range. But now, as the days grow longer and the buds about us burst into bloom, we venture out once more to make our meals upon that ultimate temple of all thing tasty: the backyard grill.
Warning: The recipe you are about to read is addictive. Proceed at your own risk.
Pork Satay with Peanut Sauce
Ingredients
Marinade:
1 1/2 cups coconut milk
1/4 cup peanut butter
3 tablespoons fresh lime juice
1/4 cup lie soy sauce
4 cloves garlic, minced
1-2 serrano peppers, seeded and finely chopped
3 tablespoons cilantro
Salt
1 1/2 pounds pork tenderloin, cut into 1-inch thick cubes
Wooden skewers
Sauce:
1 1" piece ginger, peeled
1 small garlic clove
1/2 cup creamy peanut butter
2 tablespoons reduced-sodium soy sauce
1 1/2 tablespoons fresh lime juice
1 1/2 teaspoon (packed) light brown sugar
1/4 -1/2 teaspoons crushed red pepper flakes
Directions
Marinade:
Combine all ingredients in a medium bowl, add pork and let marinate 2 to 4 hours.
Sauce:
With motor running, drop ginger and garlic clove into a blender and blend until finely chopped. Add peanut butter, soy sauce, lime juice, brown sugar, red pepper flakes, and 1/3 cup water and blend, adding more water by tablespoonfuls if needed to thin, until smooth.
Preheat the grill.
Remove the pork from the marinade and thread on skewers.
Grill for 7 to 8 minutes or until cooked through.
Serve with the sauce.
Can be served hot or room temperature. Satay can be made ahead of time, refrigerated, then served at room temperature
