Thai Pork Skewers

By The Canadian Living Test Ktichen

44 people added this to their Recipe Box

This recipe makes 26 servings

This savoury peanut sauce uses a bit of Thai red curry paste, which once opened, can be refrigerated for up to one year. Of course, you can omit it and still have a flavourful marinade.


Ingredients  1 pork tenderloin, trimmed (about 1 lb)[454 g]
Marinade:
2 tbsp packed brown sugar
2 tbsp chopped fresh coriander or parsley
2 tbsp lime juice
2 garlic cloves , minced
1 tbsp finely grated gingerroot
1 tbsp sodium-reduced soy sauce
1 tsp Thai red curry paste
Peanut Sauce:
1/3 cup natural peanut butter [89 g]
1/3 cup coconut milk [ 83 ml]
2 tbsp lime juice
1 tbsp sodium-reduced soy sauce
1 tsp packed brown sugar
1/2 tsp hot pepper sauce

Preparation Peanut Sauce: In food processor, blend peanut butter, coconut milk, lime juice, soy sauce, brown sugar and hot pepper sauce until smooth. Pour into bowl; cover and set aside.

Cut pork into twenty-six 3- x 1/2- x 1/4-inch (8 x 1 cm x 5 mm) strips. Set aside.

Marinade: In large bowl, whisk together sugar, coriander, lime juice, garlic, ginger, soy sauce and curry paste; add pork, tossing to coat. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate sauce and pork separately for up to 24 hours. Bring sauce to room temperature, adding up to 2 tbsp/25 mL water to thin if desired.)

Thread pork onto small metal or soaked wooden skewers; place on broiler pan or foil-lined rimmed baking sheet. Broil, 6 inches (15 cm) from heat and turning once, until lightly browned and no longer pink inside, about 6 minutes. Serve with Peanut Sauce for dipping.

Source : Canadian Living Magazine: January 2007