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Pork Satay with Peanut Sauce - Midsummer Thai Dinner Recipe 1 sm Onion; chopped 1 x Ginger root(1-inch);chopped 2 Garlic cloves; chopped 1 x Dried Red Chili; or ;1 ts Chinese chili sauce 1 x Lime; grated rind and juice 2 tb Soy sauce 1 tb Brown sugar 1 tb Vegetable oil 12 oz Pork tenderloin -----------------------------PEANUT LIME SAUCE----------------------------- 1/4 c Peanut butter 1/4 c Soy sauce 1/4 c Fresh lime juice 1 tb Rice vinegar 3 tb Coriander; chopped 1 tb Brown sugar 1/2 ts Chinese chili sauce; or ; 1/4 ts dried chili flakes Substitute chicken, shrimps or beef for the pork, if desired Make the sauce up to 3 days ahead of time, but grill the satays at the last minute. Soak about 18 bamboo shewers in water for 1 hour. Combine all ingredients except meat in food processor or blender and pur?e. Place marinade in bowl. Cut pork into 6-inch lengths. Slice each length into 1/2-inch long strips and thread onto bamboo skewers. Pour over marinade, cover and marinate for 2 hours. Grill or broil pork for 2 minutes on each side or until cooked through. Peanut Lime Dipping Sauce: Add peanut butter to a small bowl and slowly whisk in remaining ingredients. Dessert: Cool, sweet and simple, a colourful selection of fresh fruit and berries, or of fruit-flavoured sorbets or sherbets, is the perfect finish to a midsummer Thai dinner.

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<h1>Pork Satay with Peanut Sauce - Midsummer Thai Dinner</h1> <h2>Recipe</h2><p> <P>1 sm Onion; chopped <P>1 x Ginger root(1-inch);chopped <P>2 Garlic cloves; chopped <P>1 x Dried Red Chili; or <P>;1 ts Chinese chili sauce 1 x Lime; grated rind and juice <P>2 tb Soy sauce <P>1 tb Brown sugar <P>1 tb Vegetable oil <P>12 oz Pork tenderloin <P>-----------------------------PEANUT LIME SAUCE----------------------------- 1/4 c Peanut butter <P>1/4 c Soy sauce <P>1/4 c Fresh lime juice <P>1 tb Rice vinegar <P>3 tb Coriander; chopped <P>1 tb Brown sugar <P>1/2 ts Chinese chili sauce; or <P>; 1/4 ts dried chili flakes Substitute chicken, shrimps or beef for the pork, if desired Make the sauce up to 3 days ahead of time, but grill the satays at the last minute. Soak about 18 bamboo shewers in water for 1 hour. Combine all ingredients except meat in food processor or blender and pur?e. Place marinade in bowl. Cut pork into 6-inch lengths. Slice each length into 1/2-inch long strips and thread onto bamboo skewers. Pour over marinade, cover and marinate for 2 hours. Grill or broil pork for 2 minutes on each side or until cooked through. Peanut Lime Dipping Sauce: Add peanut butter to a small bowl and slowly whisk in remaining ingredients. Dessert: Cool, sweet and simple, a colourful selection of fresh fruit and berries, or of fruit-flavoured sorbets or sherbets, is the perfect finish to a midsummer Thai dinner. <div><a href='http://www.maryandmarthaskitchen.com/Pork_Satay_with_Peanut_Sauce_-_Midsummer_Thai_Dinner/1462/' title='Pork Satay with Peanut Sauce - Midsummer Thai Dinner Recipe'>Pork Satay with Peanut Sauce - Midsummer Thai Dinner Recipe</a></div>

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