Pork Satay With Dipping Sauce
|Ginger slices||6 (Unpeeled, 1/4 Inch Thick)|
|Boneless pork loin||1 Pound|
|Reduced sodium soy sauce||3 Tablespoon|
|Sesame oil||1 Tablespoon (Oriental)|
|Garlic||3 Clove (15 gm), minced or crushed through a press|
|Ground coriander||1 Teaspoon|
|Creamy peanut butter||1⁄4 Cup (4 tbs)|
|Chicken broth||3 Tablespoon|
|Rice wine vinegar/Distilled white vinegar||1 Tablespoon|
|Chopped cilantro||3 Tablespoon|
1 Mince the ginger and set aside.
2 Preheat the broiler. Line a broiler pan with foil.
3 Cut the pork loin in half, then cut each half into thin strips. Thread the pork strips onto skewers and place the skewers on the broiler pan.
4 In a small bowl, combine the soy sauce, 2 teaspoons of the sesame oil, the honey, garlic, half of the minced ginger and the coriander.
5 Brush the pork with the basting mixture and broil 4 inches from the heat for 5 minutes. Turn the pork over and broil for an additional 4 minutes, or until the pork is cooked through.
6 Meanwhile, in a small bowl, blend the peanut butter, chicken broth, vinegar, remaining 1 teaspoon sesame oil and remaining minced ginger and the chopped cilantro (if using). When the pork is done, stir any pan juices into the peanut dipping sauce. You should have about 3 tablespoons of pan juices; if not, use chicken broth to make up the difference.