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Grilled Satay

bbq, pork

1 pound boneless pork loin
1 slice gingerroot; 1/2 inch thick
4 cloves garlic; minced
1/4 cup teriyaki sauce
3 tablespoons oil
2 tablespoons fresh coriander; chopped
2 tablespoons rice vinegar
2 teaspoons (heaped) lemon rind; grated
1 teaspoon lemon juice
1/4 teaspoon hot pepper sauce
1 tablespoon hoisin sauce
1 tablespoon sherry
1/3 cup smooth peanut butter
1/4 cup green onion; finely chopped

With sharp chef's knife, trim any fat from pork. Cut into 1-inch thick slices. Cut across the grain into 1/4-inch thick strips. Place in glass baking dish. With sharp paring knife, peel ginger root; finely chop with chef's knife. In bowl, whisk together ginger root, garlic, teriyaki sauce, oil, coriander, vinegar, lemon rind and juice and hot pepper sauce. Remove 1/3 cup of the marinade to measuring cup; whisk in hoisin sauce and sherry. Pour over pork, stirring to coat. Cover and refrigerate, stirring occasionally, for at least 2 hours and up to 4 hours. Meanwhile, whisk peanut butter, onion and 3 tablespoons warm water into remaining marinade. In shallow dish, soak twelve 12-inch wooden skewers in water for at least 30 minutes. Reserving marinade, thread 2 or 3 pieces of pork onto each skewer, leaving 1 inch between pieces. Place on greased grill over medium-high heat or under broiler; cook, brushing with marinade and turning once, for 3 to 4 minutes or until browned and just a hint of pink remains inside. Serve with peanut sauce. Variations: Substitute 3/4-inch thick boneless skinless chicken breasts or sirloin tip steak; cut across the grain into 1/4-inch thick strips. Cook chicken for about 4 minutes or until no longer pink inside. Cook beef for 4 to 6 minutes or until browned yet still pink inside.

Contributor: Canadian Living Magazine (June, 1996)

Yield: 4 servings

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