Pork Satay
Yield
6 servingsPrep
5 hrsCook
10 minReady
5 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
pork
boneless , lean |
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 2 | tablespoons |
steak sauce
thick |
*
|
| 10 | each |
apricots, dried
|
*
|
| ¼ | cup |
peanut butter
chunky/smooth |
|
| ½ | teaspoon |
salt
|
|
| 5 | each |
red hot pepper sauce
drops |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
pork
boneless , lean |
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 3E+1 | ml |
steak sauce
thick |
*
|
| 1E+1 | each |
apricots, dried
|
*
|
| 59 | ml |
peanut butter
chunky/smooth |
|
| 2.5 | ml |
salt
|
|
| 5 | each |
red hot pepper sauce
drops |
*
|
Directions
Cut the pork into ¾ inch cubes and combine with the soy sauce and steak sauce.
Cover and refrigerate for several hour, stirring occasionally.
Meanwhile, simmer the apricots in ¾ cup water for 5 minutes.
Place the apricots and their cooking liquid in a blender container or food processor.
Add peanut butter, salt, and hot pepper sauce.
Cover and process until smooth.
Reheat when ready to serve. Thread the marinated pork cubes on skewers. (If you use wooden skewers, soak them in water 2 hours before using.) Brush with remaining soy sauce mixture. Cook over hot coals or under broiler for 6 to 8 minutes, turning often. Serve with the warm apricot-peanut butter sauce for dipping. NOTE: Satay serves 2 when served as a main course.
