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By Karin Calloway
Pork Satay with Peanut Dipping Sauce
If you’re perusing a Thai restaurant menu, there will surely be a listing for pork or chicken satays among the appetizers. Americanized versions are often brushed with peanut sauce before grilling, but in more authentic versions like this one the meat rests in a flavorful marinade before being grilled. You’ll need a blender, food processor or mortar and pestle to prepare the marinade and the sauce.
Feel free to substitute thin strips of chicken or steak or jumbo shrimp for the pork. You can turn the satays into a weeknight entrée by serving with some cooked basmati rice and the Cucumber Peanut Salad posted on this site.
Preheat grill for 10-15 minutes. While the grill is heating, place the pork fingers on skewers. When the grill is ready, grill for 2 to 3 minutes per side. Serve with the sauce for dipping.
Makes 6 servings.