Tags
cilantro, coconut milk, coriander, cumin, garlic, lime, onion, peanut butter, peanut sauce, pork, soy sauce, thai, thai peppers
Pork Satay with Homemade Peanut Sauce
My first Bobby Flay recipe, and it did NOT disappoint! Everyone loved this dish, and it came together relatively easily, despite a few ingredients I never have handy (coconut milk & thai peppers).
This was great to have for a party, we served these with homemade crab rangoon.
Recipe
Serves 4-6, with lots of leftover sauce!
Ingredients
Marinade:
- 1 1/2 cups coconut milk
- 1/4 cup peanut butter
- 2 tablespoons fresh lime juice
- 1/4 cup soy sauce
- 4 cloves garlic, minced
- 2 Thai chile pepper, seeded and finely chopped
- 2 tablespoons cilantro
- Salt
- 1 1/2 pounds pork tenderloin, cut into 1-inch thick cubes
- Wooden skewers
Directions
Combine all ingredients in a medium bowl, add pork and let marinate 2 to 4 hours.
Sauce:
- 1 tablespoon vegetable oil
- 1/2 cup finely chopped onion
- 2 cloves garlic, finely chopped
- 1 Thai red chile pepper, finely chopped
- 1/4 cup soy sauce
- 2 tablespoons lime juice
- 1 1/2 cups coconut milk
- 1 teaspoon ground coriander
- 1 teaspoon cumin
- 1 cup chunky peanut butter
- 1 tablespoon minced fresh cilantro
Heat the oil in a skillet and add the onion, garlic and chili. Saute for about 4 minutes. Stir in the soy sauce, lime juice, coconut milk, coriander, and cumin. Thoroughly blend the peanut butter into the mixture. Bring the sauce to a simmer over low heat, stirring frequently. Stir in the cilantro and remove from the heat.
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.
Baked Northwest 