Title: Pork Sate with Peanut Dipping Sauce Vmxv03a
Categories: Appetizer Pork
Yield: 6 Servings
| 1/3 | c | Plus 1 T mncd frsh lemongras (frm bottom 6" of stalk) |
| 3 | tb | Fresh lime juice |
| 2 | tb | Dark brown sugar |
| 1 | tb | Soy sauce |
| 2 | | Garlic cloves, minced |
| 3/4 | lb | Pork tenderloin, trimmed, |
| | | Cut 3"x1/2"W x 1/4" thick |
| 1 | c | Or more, chicken broth |
| 1/2 | c | Creamy peanut butter, not |
| | | Old fashion or frsh grd |
| 1/2 | c | Chopped onion |
| 1 | tb | Coriander seeds |
| 1/2 | | Jalapeno chili, minced |
| 12 | | 8" bamboo skewers |
| | | Minced green onion tops |
Soak skewers in water for 30 minutes. Mix 1 T ea lemongrass, lime juice &
sugar with soy sauce and garlic in a large bowl. Add pork, toss to coat and
marinate 30 min. to 1 hr. Mix remaining lemongrass, lime juice & sugar with
broth, peanut butter, onion, coriander and jalapeno in heavy, medium
saucepan. Bring to boil, whisking frequently. Transfer mixture to blender
and puree. Strain into heavy, small saucepan, pressing on solids with back
of spoon. Discard solids. Simmer until reduced to thick sauce consistency,
stirring frequently, about 6 minutes. (Can be prepared 1 day ahead. Cover &
refrigerate. Reheat before using, thinning with more broth if necessary.)
Preheat broiler (or grill). Thread 3 pork strips on each skewer. Broil
until cooked through, about 3 minutes per side. Pour sauce into bowl; set
in center of platter. Sprinkle with green onion. Surround with pork skewers
and serve. From Bon Appetit, June, 1992. MM format by Mike Kean.