Pepper Pork Satay with Peanut Dipping Sauce

Pepper Pork Satay with Peanut Dipping Sauce

from Simple Pleasures of Salt & Pepper by Sandra Cook and Sara Slavin

Ingredients:

1 Pork Tenderloin, 1 to 1 1/2 Pounds

Marinade:

1/2 cup light soy sauce
1 tablespoon peeled and minced fresh ginger
2 tablespoons fresh medium-grind black pepper
1 tablespoon dried green peppercorns, crushed
1/2 cup rice vinegar 2 tablespoons vegetable oil

Peanut Dipping Sauce

1/2 cup creamy peanut butter
1/2 cup water
2 teaspoons peeled and minced fresh ginger
1 tablespoon low-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon chopped fresh cilantro

Serve this Southeast Asian-inspired appetizer hot and peppery right off the grill, or cook the skewers up to 1 hour in advance and wrap them in foil until serving. You can also grill the meat without the skewers; the cooking time is the same. Serve with rice noodles.

Slice the pork tenderloin in half crosswise, then cut each half lengthwise into 1/2-inch-wide strips. (You should have 8 to 10 strips.) Whisk together all the ingredients for the marinade in a baking dish. Add the pork strips and turn to coat evenly. Cover and marinate for up to 1 hour in the refrigerator. Remove from the refrigerator 5 to 7 minutes before grilling.

Soak 8 to 10 wooden skewers, each 8 inches long, in water to cover for at least 20 minutes. Prepare a hot fire in a grill.

Meanwhile, prepare the dipping sauce: In a small bowl, stir together all the ingredients. Divide among 4 small dipping bowls.

Drain the skewers, then weave a pork strip onto each skewer. Place the skewers over the fire and grill, turning once, about 5 minutes on each side. The pork is done when it is firm to the touch. Serve with the peanut dipping sauce.

This and many other wonderful recipes may be found in Sandra Cook and Sara Slavin's
Simple Pleasures of Salt & Pepper from Chronicle Books