Prep 20 mins
Cook 15 mins
I try to eliminate sugar wherever I can; but I still have a sweet tooth and love the sweet vs peanut and hot elements in satay. News flash: if you have any of the pork and sauce left over, as we did tonight, it makes a killer salad - mix some of the peanut sauce with a basic vinaigrette and add to fresh greens, some scallions, and left over meat.
- 2 lbs pork tenderloin or 2 lbs boneless chicken breasts or 2 lbs boneless chicken thighs
- 1 -14 ounce canned unsweetened coconut milk
- 4 tablespoons fish sauce
- 4 tablespoons Splenda sugar substitute
- 2 tablespoons soy sauce
- 1⁄2 cup sugar-free peanut butter
- 1⁄2 teaspoon red pepper flakes
- 1⁄2-1 teaspoon curry paste
- 1 medium onion
- 2 garlic cloves
- 1 tablespoon minced fresh gingerroot
- 1 tablespoon peanut oil
- 2 tablespoons lemon juice or 2 tablespoons lime juice
- Cube the pork and marinate in a mixture of 1/2 can coconut milk, 2 T fish sauce, 2 T Splenda.
- Saute the onion and garlic, chopped ginger.
- When the onion's translucent, add the rest of the coconut milk, Splenda, and fish sauce.
- Add the soy sauce, peanut butter, lemon juice and seasonings and stir until blended over low heat. Set some of the marinade aside for basting.
- Grill the meat on wooden skewers which you've soaked in water and baste with some of the reserved peanut sauce as the meat cooks. Use the rest as a dipping sauce for the cooked meat.
- Feel free to adjust the sweetness and heat to your taste.