- 2 cloves garlic
- 1/2 cup chopped green onions
- 1 tablespoon chopped fresh ginger root
- 1 cup roasted, salted Spanish peanuts
- 2 tablespoons lemon juice
- 2 tablespoons honey
- 1/2 cup soy sauce
- 2 teaspoons crushed coriander seed
- 1 teaspoon red pepper flakes
- 1/2 cup chicken broth
- 1/2 cup melted butter
- 1 1/2 pounds pork tenderloin, cut into 1 inch cubes
- skewers
- In a food processor, process garlic, green onions, ginger, peanuts, lemon juice, honey, soy sauce, coriander, and red pepper flakes. Puree until almost smooth. Pour in broth and butter, and mix again.
- Place pork cubes in a large resealable plastic bag, and pour mixture over meat. Marinate in the refrigerator for 6 hours, or overnight.
- Preheat grill for medium heat. Remove pork cubes from bag, and thread onto skewers. In a small saucepan, boil the marinade for 5 minutes. Reserve a small amount of the marinade for basting, and set the remainder aside to serve as a dipping sauce.
- Lightly oil preheated grill. Grill for 10 to 15 minutes, or until well browned, turning and brushing frequently with cooked marinade. Serve with dipping sauce.
04/09/2018
recipepes.com
ndonesian Pork Satay, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
