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.

• 1 small onion, peeled and chopped
• 1 1-inch piece ginger root, peeled and chopped
• 2 cloves garlic, peeled and chopped
• 1 teaspoon crushed red pepper flakes
• Zest and juice of 1 lime
• 2 tablespoons soy sauce
• 1 tablespoon light brown sugar
• 1 tablespoon coconut milk or heavy cream
• 12 ounces boneless pork loin chops, sliced into 1-inch fingers, pounded to even thinness 

Combine onion, ginger, garlic, pepper, lime, soy, brown sugar and coconut milk or heavy cream in a blender or food processor and puree.  Pour into a zip-top plastic bag and add the pork strips. Marinate for at least 20 minutes or as long as overnight.

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.

Sauce

• 1/2 cup dry roasted peanuts
• 2 teaspoons minced garlic, about 3 cloves
• 1/4 cup very finely chopped onion
• 1 tablespoon Asian red curry paste
• 1 teaspoon Asian fish sauce
• 1/3 cup coconut milk
• 1 tablespoon light brown sugar
• 1 tablespoon fresh lime juice, about the juice from 1/2 a lime

Grind or crush the peanuts to a fairly fine powder in a blender, food processor or with a mortar and pestle. Add the remaining ingredients and blend, pulse or crush together to form a smooth sauce. Spoon into a small bowl and serve with the satays.

Makes 6 servings.