Indonesian Peanut Pork Satay Recipe
Looking for something a little different than your usual chicken satay recipe? This one takes pork instead of chicken, and uses homemade peanut puree instead of a pre-mixed peanut butter.
The touch of coriander and butter gives this a wonderful depth and richness that's wonderful with the crisp flavor of the scallions and the perfume-y ginger. Really nice, and a fun change from the traditional chicken.
- 1 1/2 lbs pork, 1" cubed
- 1 cup Spanish peanuts
- 6 scallions, chopped
- 1 Tbsp fresh ginger, grated
- 2 tablespoons lemon juice
- 3 cloves garlic, crushed
- 2 tablespoons brown sugar
- 1/2 cup soy sauce
- 1 teaspoons crushed coriander seed
- 1 teaspoon crushed red pepper flakes
- 1/2 cup chicken broth
- 1 stick butter, melted
Directions: 1. In a food processor, puree peanuts, scallions, ginger, lemon juice, garlic, brown sugar, soy sauce, coriander, and red pepper flakes until almost smooth. Add broth and butter, and mix until smooth.
2. Place pork in a large resealable plastic bag, add peanut puree and seal. Gently toss to coat pork and marinate in the refrigerator for at least 6 hours, or overnight.
3. Preheat grill to medium. Soak skewers in water to prevent burning. Arrange pork on skewers, leaving a little space between each cube.
4. In a small saucepan, heat marinade to boiling and simmer for 5 minutes. Use some of the marinade for basting during grilling, and save the rest to serve as dipping sauce.
5. Grill skewers for 10 to 12 minutes on lightly oiled grill, or until well browned, basting and turning often.
6. Serve with dipping sauce.
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