I have posted a recipe for Spicy Peanut Sauce before. I had previously only served it with chicken, but thought I would try it with pork satays (because, you know me, pork was on sale). I changed the orignal recipe slightly to omit soy sauce because I needed to make it gluten-free for a friend. I also opted to use some of the sauce as a marinade, and the remainder for dipping. The results were great!
The peanut sauce recipe is slightly adapted from a fantastic cookbook and party-planning resource, Do It For Less Parties by Denise Vivaldo.
3/4 C Unsalted Peanuts
1 Tblsp white sugar
2 Tblsp oil
1 Tblsp (+/-) red curry paste
1 1/2 C coconut milk
1/2 tsp lime juice
5 boneless sirloin porkchops (approximately 3 Lbs)
Place peanuts and sugar in food processor or blender and process until finely chopped/ground. Heat oil in a medium saucepan. Whisk in the curry paste and coconut milk. Stir in the ground peanut mixture.
Bring the mixture to a boil, stirring constantly, and then remove from the heat.
Slice porkchops into thin (approx 1/2-3/4 inch) strips. Stir with one third to one half of the peanut sauce - whatever it takes to coat the pork. Chill and marinate for 2 hours. (Alternatively, this could be done the day before and left to marinate overnight)
Thread pork on skewers (if serving as a meal) or large toothpicks (if serving as an appetizer). Lay in a single layer on a foil-lined baking sheet. Preheat boiler, and place rack in the second position from the top. Broil for about 4 minutes per side (Or until juices run clear, or until internal temperature reaches 160`). Alternatively, these could be cooked on the BBQ.
Serve with remaining peanut sauce for dipping, adding lime juice just before serving.