Posted by: armedbear1746 | November 6, 2009

Grilled Thai Pork Skewers w/ Chili Sauce

Admittedly, it’s a little late in the year for a grilling recipe.  But we’re having a potluck lunch at work and this is always a hit.  I’ll be grilling it rain or shine Monday morning, so I thought I’d dig out the recipe.

Todays Recipe of the Day has been tried and true.  It is OMG instant orgasm awesome (I’ll have what SHE’S having!)!  The peanut butter in the recipe rounds out the flavor to near perfect!  If you like hot food, just add about 3 or so Thai chili peppers to the marinade.

Recipe of the Day:

Grilled Pork Skewers with Chili Sauce

1/4 cup low-sodium soy sauce
1/4 cup oyster sauce
1 bunch finely chopped cilantro leaves
4 cloves finely chopped garlic
2 tbsp brown sugar
1 tsp freshly ground black pepper (or regular if you don’t have fresh)

1/2 cup of creamy peanut butter (softened)

1 1/2 lbs pork tenderloin, cut into square kabob sized pieces
16 (6-inch) wooden skewers, soaked in cold water for 30 minutes
Chile Sauce, recipe follows

Whisk together the soy sauce, oyster sauce, cilantro, garlic, sugar, peanut butter, and black pepper in a bowl.

I usually just place the cut-up pork in a large plastic container, dump in the marinade and shake the container to coat the meat.  I skewer the meat right before I start grilling.  It’s a little messier this way, but it marinates better.  Marinate for AT LEAST 2 hours, preferably 24 hours, as you’ll get MUCH better flavor.

Skewer the pieces of pork onto 2 skewers so that the meat lies flat.  Place the pork skewers in a large baking dish.

Heat grill to high.  Grill the Kabobs on both sides until slightly charred and cooked through, about 3 minutes per side, depending on heat.  Serve with Chili Sauce on the side for dipping.

Chile Sauce:
1/2 cup fresh lime juice (it DOES make a difference in this particular recipe)
1/4 cup fish sauce
1 tbsp soy sauce
1 fresh Thai red chile, finely diced
2 tsp brown sugar

Combine all ingredients in a small bowl.  Cover and let sit at room temperature for at least 1 hour before serving.


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