Wednesday, October 7, 2009

Grilled Pork Skewers with Peanut-Basil Sauce

20-30 fresh basil leaves
1/2 cup peanut butter*
3/4 cup coconut milk
2 tbls. soy sauce, more to taste
1 clove garlic, peeled (you know I put more than that in ;-)
1-inch long piece of ginger, peeled
1/2 tsp. red chile flakes
juice of one lime (I used about 1/4 cup lime juice from the bottle)
1/4 tsp salt
1 pound boneless pork shoulder or loin

Marinade: In blender, combine everything but the pork and pro
cess until mixture forms a smooth paste. Taste and adjust seasoning as needed. (Note: Mixture should be salty, spicy, and hot.)
Set aside 1/2 cup to use as dipping sauce.

To marinate pork: Slice pork into 1-inch cubes. Toss with remaining marinade until well coated. Thread meat onto skewers, without crowding.

To cook pork: Heat grill, grill pan, or broiler until quite hot. Cook pork, turning once, for 5-8 minutes or until brown all over.

Serve with reserved marinade. Garnish with lime wedges.

MY NOTES: We all loved the flavor of this recipe!
  • I couldn't really taste the coconut milk, but it's thickness added to the consistency of the sauce. A substitute could be used if it didn't thin the marinade too much.
  • I had a little over a pound of pork roast and really there was enough sauce that I could've doubled that - maybe more.
  • The only down side of this recipe is that the combination of the basil and peanut butter makes the sauce a weird tannish-green color.
*It says "preferable chunky" but I'm not sure why since it all gets blended anyway.

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