Recipe

Pork Satays With Pineapple Sauce Recipe

Add Step-by-Step Photos	Kukla / All my dishes 5 months ago These BBQ'd pork satays are excellent, but it's the spicy Pineapple Sauce with a touch of peanut and Asian flavours that makes this a winner! Again, another recipe for those of you that can BBQ this time of year. The Pineapple sauce can be made up to... More Prep:15m Cook:10m Servings:20	Kukla
	spicy creamy pineapple peanut curry pork appetizers bbq garlic ginger peanutty coconut

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Ingredients

1 lb (500 g) pork tenderloin

1 TBSP (15 ml) peanut or vegetable oil (peanut works best)

2 cloves garlic, minced

2 tsps (10 ml) finely minced fresh coriander

1 tsp (5 ml) turmeric

1/2 tsp (2 ml) granulated sugar

1/4 tsp (1 ml) salt

Pinch of cayenne pepper

Sliced cucumber and jicama (optional; for serving)

Shrimp chips (optional; for serving)

PINEAPPLE SAUCE:

2 tsps (10 ml) peanut or vegetable oil (peanut works best)

1 cup (250 ml) drained crushed pineapple

2 cloves garlic, minced

1 TBSP (15 ml) red curry paste

2 tsps (10 ml) grated fresh gingerroot

1 TBSP (15 ml) packed brown sugar

1 can (400 ml) coconut milk

1/3 cup (75 ml) peanut butter

1/4 tsp (1 ml) salt

2 TBSPS (25 ml) lime juice, preferably fresh-squeezed

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20 pre-soaked wooden (bamboo) skewers

Directions

TO MAKE THE PINEAPPLE SAUCE: In a saucepan, heat 1 tsp (5 ml) of the oil over high heat. Cook pineapple, stirring until lightly browned, about 4 - 5 minutes. Transfer to a bowl.

In same saucepan, heat remaining oil over medium heat. Cook garlic, curry paste, and ginger, stirring, utnil fragrant, about 2 minutes. Add the sugar and cook for only another 30 seconds.

Stir in the coconut milk, peanut butter, and salt. Bring to a boil, stirring to dissolve the peanut butter. Reduce heat and simmer, stirring, until thickened, about 3 to 4 minutes. Add the pineapple; heat, stirring, for 1 minute. Stir in the lime juice. Let cool to room temperature. (NOTE: Can be made ahead and refrigerated in airtight container for up to 5 days ahead; let come to room temperature before serving, though.)

Slice the pork across the grain into 1/4-inch (5 mm) thick strips. In a glass bowl, mix together the pork, oil, garlic, coriander, turmeric, sugar, salt, and cayenne. Marnitate at room temperature for about 30 minutes. (NOTE: to make ahead, cover and refrigerate for up to 8 hours.)

Thread 2 pork slices onto each of 20 soaked wooden skewers.

Place skewers on greased frill over medium-high heat; close lid and grill, turning once, until just a hint of pink remains inside, about 6 minutes in totoal.

Serve with sacue, and cucumber, jicama, and shrimp chips (if using).

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Comments

kukla 5 months ago said:
PER EACH OF 20 PIECES:
about 76 calories
6 g protein
5 g total fat (2 g is saturated fat)
2 g carb
Trace only fibre
12 mg chol
65 mg sodium
1% RDI calcium (Canadian standards)
5% RDI iron
2% Vitamin C
2% folate