Grilled pork with peanut dipping sauce

Has anyone noticed that the prices of meat have suddenly risen over the last month? I certainly have!

I’ve been reading about U.S. meat prices and how they could increase by 20% compared to last year due to plant closures. We’d be paying a lot more for beef, pork, and other meats found in stores.

As I was browsing the meat aisle at the grocery store, I saw a package of pork on sale. This pork cut was not familiar to me. It’s called a pork boneless picnic roast. It had a bit of fat but not much. The price was good enough for me to justify buying.

I’ve decided to make grilled pork with a Thai-inspired flavoring. You might have heard about satay. Satay is a southeastern Asian dish consisting of small pieces of grilled meat on a skewer, served with a sauce.

You can make this sauce with red curry paste since it isn’t too spicy. I like using Panang curry paste for a bit of kick. If you’re interested in using the Panang curry paste, avoid it if you’re allergic to shellfish.

How to make this dish

Peanut dipping sauce

  • 3/4 cup creamy peanut butter
  • 1 cup Thai sweet chili sauce
  • 1/4 cup Panang curry paste
  • 1 tsp fresh ginger, minced
  • 1 15 oz can coconut milk
  • 1/2 cup fresh lime juice
  • 1/2 tsp salt

Combine all ingredients in a bowl. Whisk until smooth. Warm up sauce when ready to use in a sauce pan on low heat or in a microwave. If you are using a microwave, make sure to cover it.

I made a mess because I didn’t cover it while microwaving!

This peanut sauce can be made in advance and stored in a refrigerator for up to a week. It may thicken before you use it. To solve this, heat it to get the right consistency. You can use the sauce for many things like a peanut noodle salad, summer vegetable rolls, or peanut curry.

Marinating the pork

  • 1.5 lbs pork picnic boneless
  • 2 tbs soy sauce
  • 1 tbs oil
  • 1 tbs sherry
  • 1 tbs sesame oil
  • 1 tbs lime juice
  • 1/2 tbs each garlic and ginger, minced
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1/2 tbs lemon grass, minced
  • 1 lime leaves, finely minced

Cut pork into 1 inch wide by 3 inches long strips. Make sure it’s also 1/4 inches thick. Combine remaining ingredients and pour over the pork. Marinade in refrigerator for at least a couple of hours.

Cooking the pork

  • 16 wooden skewers, soaked in water for 30 minutes

Bring meat to room temp before grilling.

Thread each piece of pork onto soaked wooden skewers. Broil or grill for 4-5 minutes on each side or until meat juices run clear. Serve with peanut dipping sauce.

Makes 16 skewers

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