Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/3 c Plus 1 T mncd frsh lemongras
-(frm bottom 6" of stalk)
3 tb Fresh lime juice
2 tb Dark brown sugar
1 tb Soy sauce
2 Garlic cloves, minced
3/4 lb Pork tenderloin, trimmed,
Cut 3"x1/2"W x 1/4" thick
1 c Or more, chicken broth
1/2 c Creamy peanut butter, not
Old fashion or frsh grd
1/2 c Chopped onion
1 tb Coriander seeds
1/2 Jalapeno chili, minced
12 8" bamboo skewers
Minced green onion tops

Soak skewers in water for 30 minutes. Mix 1 T ea lemongrass, lime
juice sugar with soy sauce and garlic in a large bowl. Add pork,
toss to coat and marinate 30 min. to 1 hr. Mix remaining lemongrass,
lime juice sugar with broth, peanut butter, onion, coriander and
jalapeno in heavy, medium saucepan. Bring to boil, whisking
frequently. Transfer mixture to blender and puree. Strain into heavy,
small saucepan, pressing on solids with back of spoon. Discard
solids. Simmer until reduced to thick sauce consistency, stirring
frequently, about 6 minutes. (Can be prepared 1 day ahead. Cover
refrigerate. Reheat before using, thinning with more broth if
necessary.) Preheat broiler (or grill). 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 pork skewers and serve. From Bon Appetit, June, 1992.
MM format by Mike Kean.

Browse by categories