Pork Saté: The Best Pork Saté Recipe from Cook'n

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	Pork Saté

Serves: 4

Print this Recipe

   1/2 cup water
   1/4 cup soy sauce
   1/4 cup chunky peanut butter
   2 tablespoons vegetable oil
   2 tablespoons lemon juice
   1 tablespoon sugar
   2 garlic medium, minced
   1 teaspoon coriander ground
   1/4 teaspoon red pepper flakes
   1 pound pork tenderloin cut in 1-inch cubes
   8 bamboo skewers (10 inches long)
   Pineapple chunks
   Cherry tomatoes
   1 teaspoon cornstarch

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In a shallow glass dish, mix water, soy sauce, peanut butter, oil, lemon juice, sugar, garlic, coriander and pepper flakes. Place pork cubes in marinade. Cover and let stand at room temperature for 3 to 4 hours or in refrigerator overnight.

Soak skewers in water while meat is marinating. (Skewers will burn less during broiling if water soaked.)

Alternately thread pineapple and tomatoes on four skewers; set aside.

About 30 minutes before serving, drain marinade from meat; reserve marinade. Thread meat onto remaining four skewers. Suspend skewers across an 8 x 8 x 2-inch baking pan. Broil 6 inches from heat source, turning and brushing with marinade several times while broiling, for 15 to 17 minutes or until cooked through. Cover and keep warm.

Pour marinade and broiler drippings into a small saucepan. Stir in cornstarch until smooth. Stirring over medium-high heat, bring to a boil and boil for 1 to 2 minutes or until thickened.

Serve one skewer of meat and one skewer of pineapple and tomato for each serving. Serve sauce separately.

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