Grilled Pork Skewers With Peanut Basil Sauce

Adapted from a recipe by Mark Bittman, NY Times's columnist and cookbook author.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 20  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  piece ginger, peeled
• 1⁄2 teaspoon  red chili pepper flakes
• 2  limes, 1 juiced the other cut into wedges for garnish
• 1⁄4 teaspoon salt
• 1  lb boneless pork shoulder (or pork loin)

Directions

1. In a blender, combine everything except the pork and lime wedge garnish; process to a smooth paste.
2. Place about 1/2 the mixture in a large bowl, reserving the rest for a dipping sauce.
3. Cut pork into 1 inch cubes and combine with the peanut butter mixture in the bowl; toss to coat.
4. Place the meat on skewers, begin sure not to crowd.
5. Grill pork until browned on all sides, about 5 to 8 minutes in total.
6. Serve with dipping sauce and lime wedges.