Pork Satay Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Boneless Pork, Lean
2 tbsp: Soy Sauce,
2 tbsp: Steak Sauce, Thick
10 each: Apricots, Dried
1/4 cup: Peanut Butter, Chunky/Smooth
1/2 tsp: Salt,
5 each: Hot Pepper Sauce, drops
Directions:
Cut the pork into 3/4-inch cubes and combine with the soy sauce and
steak sauce. Cover and refrigerate for several hour, stirring
occasionally. Meanwhile, simmer the apricots in 3/4 c water for 5
minutes. Place the apricots and their cooking liquid in a blender
container or food processor. Add peanut butter, salt, and hot pepper
sauce. Cover and process until smooth. Reheat when ready to serve.
Thread the marinated pork cubes on skewers. (If you use wooden
skewers, soak them in water 2 hours before using.) Brush with
remaining soy sauce mixture. Cook over hot coals or under broiler for
6 to 8 minutes, turning often. Serve with the warm apricot-peanut
butter sauce for dipping. NOTE: Satay serves 2 when served as a main
course. Double the meat portion of the recipe for 4 people. If you
like, serve kabobs of mushrooms along with the pork. Thread small
fres mushrooms on separate skewers, brush with melted butter and
grill or broil along with the pork.
Source from luhu.jp
steak sauce. Cover and refrigerate for several hour, stirring
occasionally. Meanwhile, simmer the apricots in 3/4 c water for 5
minutes. Place the apricots and their cooking liquid in a blender
container or food processor. Add peanut butter, salt, and hot pepper
sauce. Cover and process until smooth. Reheat when ready to serve.
Thread the marinated pork cubes on skewers. (If you use wooden
skewers, soak them in water 2 hours before using.) Brush with
remaining soy sauce mixture. Cook over hot coals or under broiler for
6 to 8 minutes, turning often. Serve with the warm apricot-peanut
butter sauce for dipping. NOTE: Satay serves 2 when served as a main
course. Double the meat portion of the recipe for 4 people. If you
like, serve kabobs of mushrooms along with the pork. Thread small
fres mushrooms on separate skewers, brush with melted butter and
grill or broil along with the pork.
Source from luhu.jp