Pork Satay With Peanut Sauce
|Brown sugar||1 Tablespoon|
|Curry powder||1 Tablespoon|
|Crunchy peanut butter||2 Tablespoon|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Freshly squeezed lime juice||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Peanut sauce||1⁄2 Cup (8 tbs) (Dipping Sauce)|
For the marinade, combine the brown sugar, curry powder, peanut butter, soy sauce, lime juice and garlic in a shallow dish.
Trim the pork of all fat and silverskin.
Cut pork into 1-inch cubes.
Place the pork in the marinade and let stand for 2 to 8 hours, covered, in the refrigerator.
When ready to rotate, thread pork on skewers.
Rotate the kebobs for 25 to 30 minutes or until cooked to desired doneness.
Remove pork to serving plates.
Place the Peanut Dipping Sauce in the warming tray in the lower position.