There are so many ways to make (and spell!) pork satay (or sate), but this is probably closer to what everyone is thinking of – and it’s super terrific while also being peanut-free! As is my usual, when I brought the pork tenderloins home, I trimmed and sliced them up for the freezer already marinated so that most of the work for this meal was already done. Another approach would be to simply double it all and freeze one uncooked batch for a later date – just don’t be alarmed if the coconut milk separates, you’ll be discarding the marinade anyway. Ricardo used Wowbutter for his satay sauce, but we’re SunButter lovers in our house – enjoy!
2 green onions AND 2 cloves of garlic – both coarsely chopped
1/4 c. packed brown sugar AND 1 t. cumin
1/2 c. coconut milk AND 2 T. soy sauce
2 lbs. pork tenderloin – trimmed and cut into strips to be skewered, all about 1-inch thick
3/4 c. coconut milk AND 1/2 c. SunButter
2 T. brown sugar AND 1/4 c. freshly squeezed lime juice
1 T. EACH sambal oelek AND soy sauce
1/4 c. salted, roasted sunflower seeds (optional)
lime wedges for garnish
Use your blender or food processor to pulse together all of the skewer ingredients (except the pork), then combine the marinade and pork either in a heavy Ziploc (to freeze), or a shallow dish (to marinate for dinner that day). The pork is best if left to soak for at least an hour (in the fridge).
For the sauce, add the coconut milk, SunButter and brown sugar to a small pot and bring the mix to a boil while stirring. Remove the pot from the heat and allow it to cool, then whisk in the lime juice, sambal oelek, soy sauce and sunflower seeds (if using).
When you’re ready to barbecue, preheat the grill, drain the meat, discard the marinade, and thread the pork onto skewers so that they’re all approximately the same size and thickness. Lightly oil the grates and grill the pork for 2 or 3 minutes per side until the pork is cooked through. Serve with the satay sauce!