Frank's Recipes! Pork Satay with Peanut Sauce, Midsummer Thai Dinner

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Pork Satay with Peanut Sauce, Midsummer Thai Dinner

1 small Onion, chopped
1 Ginger root (1-inch), chopped
2 garlic cloves, chopped
Dried Red Chili, or 1 teaspoon Chinese chile sauce
1 Lime, grated rind and juice
2 tablespoons Soy sauce
1 tablespoon Brown sugar
1 tablespoon Vegetable oil
12 ounces Pork tenderloin

Peanut Lime Sauce:
1/4 cup Peanut butter
1/4 cup Soy sauce
1/4 cup Fresh lime juice
1 tablespoon Rice vinegar
3 tablespoons Coriander, chopped
1 tablespoon Brown sugar
1/2 teaspoon Chinese chili sauce, or 1/4 teaspoon dried chile flakes

Substitute chicken, shrimps or beef for the pork, if desired

Make the sauce up to 3 days ahead of time, but grill the satays at the last minute. Soak about 18 bamboo skewers in water for 1 hour. Combine all ingredients except meat in food processor or blender and puree. Place marinade in bowl. Cut pork into 6-inch lengths. Slice each length into 1/2-inch long strips and thread onto bamboo skewers. Pour over marinade, cover and marinate for 2 hours. Grill or broil pork for 2 minutes on each side or until cooked through.

Peanut Lime Dipping Sauce:
Add peanut butter to a small bowl and slowly whisk in remaining ingredients.

Dessert:
Cool, sweet and simple, a colourful selection of fresh fruit and berries, or of fruit-flavoured sorbets or sherbets, is the perfect finish to a midsummer Thai dinner.