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PORK SATAY Marinade Dipping sauce |
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8 wooden skewers 10 inch (25cm) soaked in cool water 1 hour prior to
grilling
1 tablespoon vegetable oil for brushing (15ml)
Cut pork tenderloin in 4 inch (10cm) by 1 inch (2.5cm) lengths. Place the pork strips in a large sealable bag. Whisk marinade ingredients together in a small bowl to combine. Pour over the pork and place in the refrigerator. Let marinade for 4 hours and up to overnight.
Satay Sauce
Chop onion into small dice. Heat oil over high heat in a
medium sized skillet. Add onion and sauté till onion is translucent
about 3 minutes. Reduce heat to medium low and add the cumin, chili flakes,
curry and chili powder. Cook for 2 minutes stirring constantly. Add the honey,
peanut butter and tomato paste. Using a wire whisk, slowly add the coconut milk
until a smooth consistency is achieved. Let this cook for 10 minutes. Remove
from heat and add orange and lime juice. Cover and keep warm. (Can be reheated at low temperature stirring constantly for 10
minutes).
Remove pork from refrigerator, strain pork in a colander. Discard marinade and pat pork dry. Thread pork on to soaked bamboo skewers. Brush pork with oil and season to taste with salt and pepper.
Preheat the grill to medium high heat. 375°F/190°C
Place a sheet of aluminum foil 4 inches (10cm) by 10 inches (25cm) in the
center of grill.
Oil the grill to prevent sticking.
Place skewers on grill with the ends of the skewers over aluminum foil. (This is done to prevent skewers from burning). Cook the skewers 3-4 minutes per side. Remove pork, place on tray and loosely cover with aluminum foil. Let pork rest 5 minutes before serving.
Serve with the Satay sauce.
Yield: 8 pork kabobs
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