Recipe by threeovens
Adapted from a recipe by Mark Bittman, NY Times's columnist and cookbook author.
Top Review by rosie316
We really enjoyed our dinner tonight! Thank you so much. I made this as directed. The peanut marinade/sauce is great! (I did use "creamy"... that's all I had). I do plan to use it when I make chicken satay for Labor Day. I have to admit, we were low on propane for our grill, so I baked them in the oven and switched it up to broil for the last couple of minutes when I basted. Worked out fine! I served the remaining reserved marinade/sauce at the dinner table. I served this with Recipe #505768, and it was a good pairing. Hubby actually put his skewered pork into his rice bowl to eat it. Thank you for posting this delightful dish. Will definitely make it again. (Made for ZWT9)
- 20 fresh basil leaves
- 118.29 ml peanut butter, preferably chunky
- 177.44 ml coconut milk
- 29.58 ml soy sauce, more to taste
- 1 garlic clove, peeled
- 1 inch piece ginger, peeled
- 2.46 ml red chili pepper flakes
- 2 limes, 1 juiced the other cut into wedges for garnish
- 1.23 ml salt
- 453.59 g boneless pork shoulder (or pork loin)
Directions See How It's Made
- In a blender, combine everything except the pork and lime wedge garnish; process to a smooth paste.
- Place about 1/2 the mixture in a large bowl, reserving the rest for a dipping sauce.
- Cut pork into 1 inch cubes and combine with the peanut butter mixture in the bowl; toss to coat.
- Place the meat on skewers, begin sure not to crowd.
- Grill pork until browned on all sides, about 5 to 8 minutes in total.
- Serve with dipping sauce and lime wedges.