Ingredients
- 2 garlic (cloves)
- 1 onion
- 1 ginger root
- 1 chili (dried red)
- 1 lime
- 190 gr pork tenderloin
- 60 ml lime juice (fresh)
- 60 ml soy sauce
- 55 gr peanut butter
- 30 ml soy sauce
- 28 gr brown sugar
- 18 gr coriander
- 16 ml vegetable oil
- 7 ml chinese chili sauce
- 16 ml rice vinegar
; quarter ts dried chili flakes Substitute chicken, shrimps or beef for the pork, if desired Make the sauce up to 3 days ahead of time, but grill the satays at the last minute. Soak about 18 bamboo shewers in water for 1 hour. Combine all ingredients except meat in food processor or blender and pur�e. Place marinade in bowl. Cut pork into 15 cm lengths. Slice each length into 1 cm long strips and thread onto bamboo skewers. Pour over marinade, cover and marinate for 2 hours. Grill or broil pork for 2 minutes on each side or until cooked through. Peanut Lime Dipping Sauce: Add peanut butter to a small bowl and slowly whisk in remaining ingredients. Dessert: Cool, sweet and simple, a colourful selection of fresh fruit and berries, or of fruit-flavoured sorbets or sherbets, is the perfect finish to a midsummer Thai dinner.