Thai Pork Satay

Thai Pork Satay


Makes: 4 servings

Cook: 4 minutes

  • 1 1⁄4 pounds thick-cut boneless pork loin chops, trimmed

  • 1 bottle (11.5-ounce) Thai peanut sauce, House of Tsang®

  • 2 scallions (green onions), finely chopped

  • 2 tablespoons finely chopped fresh cilantro

  • 2 tablespoons chile-garlic sauce, Lee Kum Kee®

  • 1 tablespoon lime juice, ReaLime®

  • 2 teaspoons sesame seeds

  • 1 teaspoon salt-free Thai seasoning, Spice Hunter®




Slice pork into 1⁄4-inch-thick strips. Place in a large zip-top bag. In a bowl, combine peanut sauce, scallions, cilantro, the chile-garlic sauce, lime juice, sesame seeds, and Thai seasoning. Pour 1⁄3 cup of the peanut sauce mixture in bag. Squeeze air out of bag; seal. Gently massage bag. Marinate in refrigerator for 2 hours to overnight. Cover and chill remaining peanut  sauce mixture. Soak 6-inch wooden skewers in water for at least 1 hour.

Set up grill for direct cooking over medium-high heat. Oil grate when ready to start cooking. Remove pork from marinade; discard marinade. Drain skewers. Thread pork onto skewers. Place skewers on hot, oiled grill. Cook for 2 to 4 minutes per side or until cooked through; remove from grill. Sprinkle with additional finely chopped green onion (optional). Serve hot with reserved peanut sauce mixture.

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