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🍽️ Grilled Pork Satay with Peanut Dip

775 kcal · 30 min · 4 servings

Ingredients

• 150 g unsalted; peeled peanuts
• 2 tbsp peanut butter
• 1 tsp curry
• 1 dried red chili pepper
• 1 shallot (chopped)
• 4 tbsp peanut oil
• 1 lemon (juice and grated zest)
• 1 pinch sugar
• salt
• pepper (from the mill)
• 80 ml chicken broth
• 600 g pork (e.g. schnitzel)
• 2 garlic cloves
• 1 chili pepper (finely chopped)
• 1 shallot (finely chopped)
• 0.25 tsp cumin (ground)
• 0.25 tsp coriander (ground)
• 2 tbsp soy sauce
• 4 tbsp coconut milk
• 2 tbsp oil
• salt
• pepper (from the mill)

Instructions

1. 1. Cut the pork into strips about 2 centimeters wide and thin.
2. 2. Whisk all remaining ingredients for the marinade in a bowl.
3. 3. Place the meat strips in the marinade and let them marinate for at least 2 hours.
4. 4. Remove the meat from the marinade and let it drain well.
5. 5. Shake off any excess marinade from the meat.
6. 6. Thread the meat strips onto wooden skewers in a wavy pattern.
7. 7. Grill the skewers on a hot grill, turning occasionally, for about 4 minutes.
8. 8. Alternatively, you can fry the meat in oil in a pan.
9. 9. Roast the peanuts in a pan without fat until fragrant.
10. 10. Let the roasted peanuts cool down completely.
11. 11. Finely crush the cooled peanuts together with the chili pepper in a mortar.
12. 12. Sauté the finely chopped shallot in hot oil until translucent.
13. 13. Stir in the peanut cream, curry powder, the crushed peanuts with chili, the lemon zest, and the lemon juice into the pan.
14. 14. Season the sauce to taste with sugar, salt, and pepper.
15. 15. Stir in enough chicken broth until the sauce reaches a creamy consistency.

Nutrition per serving

• kcal: 775
• Protein: 42 g · Fett/Fat: 65 g · Carbs: 7 g