Peanut-Free Pork Satay Skewers
Southeast Asian satay sauces typically accent peanuts in intricately delicious ways. To pull off a peanut-free spin to sashay with the best satay, we yanked the legume for a surprising stand-in.
Ingredients
- 2 green onions, cut into pieces
- 2 cloves garlic, coarsely chopped
- 1/4 cup (55 g) lightly packed brown sugar
- 1/2 cup (125 ml) coconut milk
- 2 tbsp (30 ml) soy sauce
- 1 tsp ground cumin
- 1 1/2 lb (675 g) pork tenderloin
- 3/4 cup (180 ml) coconut milk
- 1/2 cup (125 ml) toasted soy nut spread (Wowbutter-style)
- 2 tbsp brown sugar
- 1/4 cup (60 ml) lime juice
- 1 tbsp (15 ml) sambal oelek
- 1 tbsp (15 ml) soy sauce
- 1/4 cup (30 g) salted roasted soy nuts, crushed
- Lime wedges, to taste
Instructions
- In a blender, process all the ingredients, except the pork. Set aside the marinade.
- On a work surface, cut the tenderloin crosswise into 2 pieces, then lengthwise into strips 1/2 inch (1 cm) thick.
- In a glass dish or a sealable plastic bag, combine the marinade and pork. Cover the dish or seal the bag and let marinate for 1 hour in the refrigerator.
Southeast Asian satay sauces typically accent peanuts in intricately delicious ways. To pull off a peanut-free spin to sashay with the best satay, we yanked the legume for a surprising stand-in.