Thai Pork Satay

I love this recipe since it can be made as a main dish or as an appetizer. For appetizer portions, use short skewers and half the amount of pork. —Stephanie Butz, Portland, Oregon

• 

  Total Time

  Prep: 30 min. + marinating Cook: 10 min./batch
• 

  Makes

  6 servings

Ingredients

• 1 cup coconut milk
• 3 garlic cloves, minced
• 2 tablespoons ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon brown sugar
• 4 tablespoons canola oil, divided
• 1-1/2 teaspoons salt
• 1 teaspoon paprika
• 1 teaspoon curry powder
• Dash crushed red pepper flakes
• 1-1/2 pounds boneless pork, cut into 1/2-inch cubes
• PEANUT DIPPING SAUCE:
• 1 cup water
• 2/3 cup creamy peanut butter
• 1 garlic clove, minced
• 2 tablespoons brown sugar
• 2 tablespoons soy sauce
• 2 teaspoons lemon juice
• Dash crushed red pepper flakes
• Hot cooked jasmine rice, optional

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Directions

• In a bowl or shallow dish, combine the coconut milk, garlic, cumin, coriander, brown sugar, 1 tablespoon oil, salt, paprika, curry and red pepper flakes; add the pork and turn to coat. Cover and refrigerate overnight. Drain pork, discarding marinade.
• For sauce, in a small saucepan, combine the water, peanut butter and garlic. Cook and stir over medium heat until thickened, 2 minutes. Whisk in brown sugar, soy sauce, lemon juice and pepper flakes until blended; keep warm.
• Thread pork onto 12 metal or soaked wooden skewers. In a large skillet, heat remaining oil. Cook pork in batches until pork is no longer pink, 8-10 minutes per batch, turning occasionally.
• Serve skewers with peanut sauce and, if desired, rice.

Nutrition Facts

2 skewers: 515 calories, 37g fat (13g saturated fat), 67mg cholesterol, 1082mg sodium, 16g carbohydrate (10g sugars, 3g fiber), 32g protein.

source https://www.tasteofhome.com/recipes/thai-pork-satay/

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