Prep 10 mins
Cook 15 mins
From the Dining & Wine Section of the New York Times.
- 20 -30 fresh basil leaves
- 1⁄2 cup peanut butter, preferably chunky
- 3⁄4 cup coconut milk
- 2 tablespoons soy sauce, more to taste
- 1 garlic clove, peeled
- 1 inch ginger, piece peeled
- 1⁄2 teaspoon red chili pepper flakes
- 1 lime, Juice of, plus lime wedges for garnish
- 1⁄4 teaspoon salt
- 1 lb boneless pork shoulder or 1 lb pork loin
- In a blender, combine all ingredients except pork and process until you have a smooth paste. Taste and adjust seasoning as needed: mixture should be salty, spicy and hot. Set about 1/2 cup of marinade aside to use as dipping sauce.
- Slice pork into 1-inch cubes and toss with rest of marinade until it is all well coated. Thread meat onto skewers, without crowding.
- Heat a grill, grill pan or broiler until quite hot; cook pork until brown all over, turning once, about 5 to 8 minutes total.
- Serve with reserved dipping sauce and garnish with lime wedges.
Made this last night and both my 2 yr old and hubby loved it! Husband asked me to save the recipe for the sauce so that we could use it at our next cookout party. Thanks! :-)
Wonderful dish! The sauce/marinade was excellent. I thought it might be too much basil, but the creamy, slightly spicy sauce and the fresh basil came together to make a very flavorful and aromatic dipping sauce for the skewers, different from your "everyday" peanut sauce. We thoroughly enjoyed this and I'll be making it again. It will be yummy in the summer with a fresh fruit salad! Made for ZWT 7 - Shady Ladies