Indonesian Pork Satay

[Raine]

Indonesian Pork Satay

Serve with dipping sauce on the side. Chicken, beef, or
lamb can also be used instead of pork.
Makes 4 servings.

2 cloves garlic
1/2 cup chopped green onions
1 tablespoon chopped fresh ginger root
1 cup roasted, salted Spanish peanuts
2 tablespoons lemon juice
2 tablespoons honey
1/2 cup soy sauce
2 teaspoons crushed coriander seed
1 teaspoon red pepper flakes
1/2 cup chicken broth
1/2 cup melted butter
1 1/2 pounds pork tenderloin, cut into 1 inch cubes
skewers


Directions
1 In a food processor, process garlic, green onions,
ginger, peanuts, lemon juice, honey, soy sauce,
coriander, and red pepper flakes. Puree until almost
smooth. Pour in broth and butter, and mix again.
2 Place pork cubes in a large resealable plastic bag, and
pour mixture over meat. Marinate in the refrigerator for 6
hours, or overnight.
3 Preheat grill for medium heat. Remove pork cubes from
bag, and thread onto skewers. In a small saucepan, boil
the marinade for 5 minutes. Reserve a small amount of
the marinade for basting, and set the remainder aside to
serve as a dipping sauce.
4 Lightly oil preheated grill. Grill for 10 to 15
minutes, or until well browned, turning and brushing
frequently with cooked marinade. Serve with dipping
sauce.