- 1/4 cup crunchy peanut butter
- 1/4 cup finely chopped green onions
- 2 tablespoons soy sauce
- 2 tablespoons lemon juice
- 1 1/2 tablespoons brown sugar
- 2 teaspoons minced garlic
- 1 teaspoon ground coriander
- 1/8 teaspoon ground cayenne pepper
- 1 pound pork tenderloin, cubed
- 1 (8 ounce) can water chestnuts, drained
- 1 medium green bell pepper, cut into 2 inch pieces
- 1 medium red bell pepper, cut into 2 inch pieces
- 1 small sweet onion, chopped
- skewers
- In a medium bowl, mix peanut butter, green onions, soy sauce, lemon juice, brown sugar, garlic, coriander, and cayenne pepper; add pork, and stir to coat. Cover, and marinate in the refrigerator at least 30 minutes.
- Preheat grill for high heat. Thread marinated pork, water chestnuts, green bell pepper, red bell pepper, and sweet onion alternately onto skewers. Transfer remaining marinade to a small saucepan, bring to a boil, and cook for several minutes.
- Lightly oil grate. Cook skewers for 10 minutes, or to desired doneness. Turn skewers while grilling to cook evenly, and brush with boiled marinade during last few minutes.
03/22/2017
recipepes.com
Thai Pork Satay, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
