This recipe from dinnerwithjulie.com pretty much fits my dietary restrictions with the substitution of tamari sauce for the soy sauce. I'm preparing this for Christmas Eve dinner with my Dad and brother. I know Mom would approve!
1 pound center cut thin boneless pork chops
Marinade:
1 Tbsp. grated fresh ginger
1 garlic clove, crushed
2 Tbsp. brown sugar
2 Tbsp. orange or lime juice
1 tsp. soy sauce
1/2 tsp. curry powder
pinch hot chile flakes
Almond Butter Satay Sauce:
1/2 cup almond butter (peanut butter works too)
1 Tbsp. brown sugar
1 Tbsp. soy sauce
1 Tbsp. lemon or lime juice
2 Tbsp. hot water
1 garlic clove, crushed
1/2 tsp Sriracha sauce (chile garlic sauce)
Cut the pork tenderloin in half crosswise and then lengthwise into strips. Put in a bowl with all the marinade ingredients, and toss it around with your hands. Cover and refrigerate for an hour or overnight.
Mix together all the satay sauce ingredients, and thin with additional water if necessary. Set aside.
Preheat a grill or broiler. Thread the pork onto skewers that have been soaked in water for at least 10 minutes. Grill or broil on both sides until just cooked through. Serve skewers on top of coconut rice with satay sauce on the side.
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