1 lb. boneless pork loin roast (or beef)
1 - 1/2” slice gingerroot
4 minced garlic cloves
1/4 cup teriyaki sauce
3 tbsp. oil
2 tbsp. chopped fresh coriander
2 tbsp. rice vinegar
2 tsp. grated lemon rind
1 tsp. lemon juice
1/4 tsp. hot pepper sauce
1 tbsp. hoisin sauce
1 tbsp. sherry
1/3 cup smooth peanut butter
1/4 cup finely chopped green onions
With a sharp chef’s knife, trim any fat from pork. Cut into 1” wide slices. Cut across the grain into 1/4” thick strips. Place in a glass baking dish.
With sharp paring knife peel gingerroot; finely chop with chef’s knife. In a bowl, whisk together gingerroot, 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 or for up to 4 hours.
Meanwhile, whisk peanut butter, onion and 3 tbsp. warm water into remainin marinade. (peanut sauce can be covered and set aside for up to 4 hours)
In a shallow dish, soak twelve 12” wooden skewers in water for at least 30 minutes. Reserving marinade, thread 2 or 3 pieces of pork onto each skewer, leaving 1” between pieces.
Place on a 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.
Pairs Well With
We had a Chinese restaurant here that was a buffet place. They always had chicken or pork satay on the buffet so I searched to find a recipe.