Pork Satay

This is a recipe that was traditionally served on New Years Eve.  One of the last dishes served that evening.   Sometimes we broiled the meat on bamboo skewers and sometimes we cooked the meat in the oven in a Pyrex baking dish.

Pork Satay

1 1/2 lb lean pork cut into cubes
1 tsp. garlic powder or minced garlic
1 tsp. cumin
1 tsp. coriander
2 Tbsp. soy sauce

Peanut Sauce

1 cup water
1 cup peanut butter
2 Tbsp brown sugar
2 Tbsp. lemon juice
1 Tbsp. soy sauce
1 tsp. garlic powder or minced garlic
1/4 tsp. sambel oelek or drop hot pepper sauce

Method: Mix pork and spices together.  Let sit in fridge to marinade for an hour or more.  To cook, you can frying in frying pan in a bit of oil.  You can also place in a shallow baking pan and bake at 350 for 30 minutes or until done (depending on the size of your cubes).  Or you can place on bamboo skewers and broil until done.

Dipping Sauce: place all ingredients into a small sauce pan and over low heat stir until it thickens and just starts to bubble.  We like it warm but it can be served either warm or cold.

 

 

 

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