Pork Satay with Red Chile-Peanut Sauce

Recipe Courtesy of Bobby Flay

Pork Marinade

¼ cup low-sodium soy sauce

2 tablespoons peanut oil

2 tablespoons finely chopped fresh ginger

4 cloves garlic, finely chopped

1 teaspoon coarsely ground black pepper

2 lbs pork tenderloin

Whisk together the above ingredients in a medium bowl. Cut the tenderloin lengthwise in half, then cut the halves lengthwise in half again. Slice crosswise to make 24 equal pieces. Add the cubed pork and toss to combine. Cover and marinate in the refrigerator for at least 1 hour and up to 4 hours.

Note: important to use low sodium soy sauce because if not, it would be too salty.

Red Chile-Peanut Sauce

2 tablespoons peanut oil

1 shallot coarsely chopped

2 tablespoons ancho chile powder (can also use chilli powder)

½ cup unsweetened light coconut milk

3 tablespoons low-sodium soy sauce

¼ cup natural smooth peanut butter

2 tablespoons fresh lime juice

¼ teaspoon kosher salt (taste before adding this in. It might make it too salty.)

¼ teaspoon freshly ground black pepper

1)    Heat the oil in a small saucepan over medium heat. Add the shallot and cook, stirring occasionally, until soft, about 2 minutes. Add the ancho powder and cook 1 minute. Add the coconut milk and soy sauce and bring to a simmer.

2)    Transfer the mixture to a food processor or blender, add the peanut butter and lime juice, and process until combined. If the mixture appears too thick, begin adding water a few tablespoons at a time until the sauce has a pourable consistency. Check for seasoning. If needed, add salt and pepper. Cover and keep warm.