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Prep 2 hrs
Cook 5 mins
This is incredibly easy to make and a delicious addition to any Asian-themed meal! I got this recipe from my Dad; I think he got it from a LCBO magazine about 10 years ago. The preparation time includes marinating time. The peanut lime dipping sauce can be made up to 3 days ahead, but grill the satays just before serving. You can also substitute beef, chicken or shrimp, for the pork, with equally delicious results!
- 1 small onion, chopped
- 1 inch gingerroot, chopped
- 2 garlic cloves, chopped
- 1 teaspoon chili sauce (sambal oelek works well) or 1 dried red chili
- 1 lime, juice and zest of, grated
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon peanut oil or 1 tablespoon vegetable oil
- 12 ounces pork tenderloin
Peanut Lime Sauce
- 1⁄4 cup peanut butter (either chunky or smooth)
- 1⁄4 cup soy sauce
- 1⁄4 cup lime juice
- 1 tablespoon rice vinegar
- 3 tablespoons coriander, chopped (cilantro)
- 1 tablespoon brown sugar
- 1⁄2 teaspoon chili sauce (sambal oelek) or 1⁄4 teaspoon dried chili pepper flakes
- Combine all marinade ingredients in food processor or blender and puree. Set aside.
- Cut pork into 6-inch lengths and slice each length into 1/2-inch long strips. Thread pork strips onto bamboo skewers.
- Place skewers into 9x13-inch pan (or a zipper bag) and pour marinade over all. Turn skewers to ensure they are evenly coated. Cover, refrigerate and marinate for 2 to 3 hours.
- Grill pork for 2 minutes on each side or until cooked through.
- Peanut Lime Sauce:.
- Put peanut butter in a medium size bowl. Slowly whisk in remaining ingredients. The peanut butter will "seize" after each liquid addition, but keep whisking and it will smooth out.
I used chicken instead of pork....delish! My kids liked the meat without the dipping sauce. The chicken had such good flavor after grilling. My husband and I used the dipping sauce, which was fabulous! Lots of depth of flavor. Excellent Dish. I will definitely use again!!
The marinade was great, I will use this recipe on a regular basis. I didn't have chili sauce so I used a dried poblano. The marinade, I did change a little. I found that it wasn't sweet enough, so I added about 2 Tbsp extra of brown sugar and a little bit of the pulp from coconut mik. Thanks for posting.
REALLY delicious! We used pounded chicken thighs instead of pork, and it was so good. We have 2 toddlers and they couldn't get enough either! We didn't have ginger so we used ginger marmalade and reduced the sugar a little bit to make up for that change. Other than that, we didn't alter the recipe at all, and it was fantastic!