Pork Sate with Peanut Dipping Sauce
A recipe from a 1992 Bon Appétit prepared by account exec Liz Tompkins.
- 1/3 c. plus 1 T. minced fresh lemongrass (from the bottom, white bulb part)
- 3 T. fresh lime juice
- 2 T. dark brown sugar
- 1 T. soy sauce
- 2 garlic cloves, minced
- 3/4 lb. pork tenderloin, trimmed, cut into 3-inch-long, 1/2-inch wide, 1/4-inch thick slices
- 1 c. (or more) canned low-salt chicken broth
- 1/2 c. creamy peanut butter (do not use old-fashioned style or freshly ground)
- 1/2 c. chopped onion
- 1 T. coriander seeds
- 1/2 jalapeño chile, minced
- 1 – 2 T. soy sauce if required
- 1 t. lime zest
- 12 8-inch bamboo skewers, soaked in water 30 minutes
- minced green onion tops
Mix 1 T. lemongrass, 1 T. lime juice, 1 T. sugar, soy sauce and garlic in large bowl. Add pork; toss to coat with marinade. Let stand 30 minutes to 1 hour.
Meanwhile, mix remaining 1/3 c. lemongrass, remaining 2 T. lime juice, remaining 1 T. sugar, 1 c. broth, peanut butter, onion, coriander, jalapeño, soy sauce and lime zest in a heavy medium saucepan. Bring to a boil, whisking frequently. Transfer the mixture to a blender and purée. Strain into a heavy small saucepan, pressing on the solids with the back of a spoon; discard solids. Simmer until reduced to thick sauce consistency, stirring frequently, about 6 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat before using, thinning with more chicken broth if necessary.)
Preheat broiler. Thread 3 pork strips on each skewer. Broil until cooked through, about 3 minutes per side. Pour sauce into bowl; set in center of platter. Sprinkle with green onion. Surround with skewered pork and serve. Makes 6 appetizer servings.
(A small hibachi works great for cooking the kebabs and rewarming the sauce – just remember to bring along some matches, tongs and enough propane to finish the cooking! Sometimes picnic areas supply a small grill, in which case just bring along some charcoal or wood for cooking.)