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.