Grilled Pork Skewers With Peanut Basil Sauce |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Adapted from a recipe by Mark Bittman, NY Times's columnist and cookbook author. Ingredients:
20 fresh basil leaves |
1/2 cup peanut butter, preferably chunky |
3/4 cup coconut milk |
2 tablespoons soy sauce, more to taste |
1 garlic clove, peeled |
1 inch piece ginger, peeled |
1/2 teaspoon red chili pepper flakes |
2 limes, 1 juiced the other cut into wedges for garnish |
1/4 teaspoon salt |
1 lb boneless pork shoulder (or pork loin) |
Directions:
1. In a blender, combine everything except the pork and lime wedge garnish; process to a smooth paste.
2. Place about 1/2 the mixture in a large bowl, reserving the rest for a dipping sauce.
3. Cut pork into 1 inch cubes and combine with the peanut butter mixture in the bowl; toss to coat.
4. Place the meat on skewers, begin sure not to crowd.
5. Grill pork until browned on all sides, about 5 to 8 minutes in total.
6. Serve with dipping sauce and lime wedges.
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