Grilled Pork Skewers With Peanut-Basil Sauce

NY Times recipe by Mark Bittman who states, “Peanut butter is more than just a sandwich spread, or a perfect accompaniment to chocolate. It can also substitute for tahini or be a worthy addition to certain meats. Here, it serves as the basis of a dipping sauce and marinade, a counterbalance to smoky pork skewers. A great warm-weather dinner, it’s ready in minutes, on the grill pan, the grill, or even the broiler.”

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Grilled Pork Skewers With Peanut-Basil Sauce

  • Total time: 30 Minutes
  • Servings: 6 Servings

Ingredients

  • 20 to 30 Fresh Basil Leaves
  • 1/2 Cup Peanut Butter, preferably chunky
  • 3/4 Cup Coconut Milk
  • 2 Tbsp Soy Sauce, more to taste
  • 1 Clove Garlic, peeled
  • 1 Inch-long Piece of Ginger, peeled
  • 1/2 tsp Red Chili Flakes
  • Juice of 1 Lime, plus lime wedges for garnish
  • 1/4 tsp Salt
  • 1 lb Boneless Pork Shoulder or Loin

Directions

  • 1)

    In a blender, combine all ingredients except pork and process until you have a smooth paste. Taste and adjust seasoning as needed: mixture should be salty, spicy and hot. Set about 1/2 cup of marinade aside to use as dipping sauce.

  • 2)

    Slice pork into 1-inch cubes and toss with rest of marinade until it is all well coated. Thread meat onto skewers, without crowding.

  • 3)

    Heat a grill, grill pan or broiler until quite hot; cook pork until brown all over, turning once, about 5 to 8 minutes total. Serve with reserved dipping sauce and garnish with lime wedges.

Notes

Source: https://cooking.nytimes.com/recipes/1012745-grilled-pork-skewers-with-peanut-basil-sauce