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Pork Satay With Peanut Sauce Recipe
|Brown sugar||1 Tablespoon|
|Curry powder||1 Tablespoon|
|Crunchy peanut butter||2 Tablespoon|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Freshly squeezed lime juice||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Peanut sauce||1⁄2 Cup (8 tbs) (Dipping Sauce)|
Serving size: Complete recipe
Calories 1180 Calories from Fat 426
% Daily Value*
Total Fat 48 g74.6%
Saturated Fat 13.2 g66.2%
Trans Fat 0.2 g
Cholesterol 294.5 mg
Sodium 7885.1 mg328.5%
Total Carbohydrates 75 g24.9%
Dietary Fiber 14 g56%
Sugars 21.4 g
Protein 112 g223.2%
Vitamin A 3.9% Vitamin C 43.6%
Calcium 16.5% Iron 67.2%
*Based on a 2000 Calorie diet
Trim the pork of all fat and silverskin.
Cut pork into 1-inch cubes.
Place the pork in the marinade and let stand for 2 to 8 hours, covered, in the refrigerator.
When ready to rotate, thread pork on skewers.
Rotate the kebobs for 25 to 30 minutes or until cooked to desired doneness.
Remove pork to serving plates.
Place the Peanut Dipping Sauce in the warming tray in the lower position.