Recipe by Muffin Goddess
Posted for ZWT II. Adapted from the New York Times Cookbook.
Top Review by ElizabethKnicely
This was very good. I had to make my pork on a George Forman Grill because of the weather here, so I marinated and grilled boneless pork loin chops and then cut them up before serving them. They cooked in the same 30 minutes as the sauce and both turned out wonderfully. We really liked this satay sauce much more than the ones that use peanut butter. Thanks for another great recipe Muffin Goddess! Made for PAC Spring 2013.
- 1 lb boneless pork loin
- salt (to taste)
- fresh ground pepper (to taste)
- 2 cups coconut milk, divided (light is fine)
- 2 teaspoons brown sugar
- 1 garlic clove
- 1 small onion, chopped
- 1 cup water (approximate)
- 1 cup peanuts, shelled
- 3 dried hot chili peppers (can substitute 1/2 tsp red pepper flakes)
- 2 pieces preserved gingerroot or 2 pieces candied ginger
- 1 tablespoon light soy sauce
- 1 teaspoon turmeric
- 1⁄2 teaspoon salt
- 1⁄2 lemon, juice of
Directions See How It's Made
- FOR PORK:.
- Cut the pork into bite-size cubes. Season with salt and pepper to taste. Thread on skewers and marinate in one cup of coconut milk for at least 1 hour.
- Preheat grill to medium high heat. Grill pork for 15 to 20 minutes. Baste meat often with the remaining cup of coconut milk while grilling. Serve with satay sauce (as follows).
- SATAY SAUCE:.
- Put all sauce ingredients in the blender or food processor. Process/blend for 30 seconds.
- Pour sauce into the top of a double boiler. Place top of double boiler over direct heat (you will need to boil water in the bottom of the double boiler separately) and bring to a boil, stirring frequently. Move top of double boiler from heat into the bottom of the double boiler containing the boiling water (are you confused yet? LOL). Cook sauce for 30 minutes, stirring occasionally. Thin to desired consistency with water or additional coconut milk. Serve over grilled meat.