About
These pork skewers are coated in a tangy peanut marinade and served with a creamy satay dipping sauce.
These work well served with a green salad or a portion of cauliflower rice.
Ingredients
- 9 ounce pork loin
- 2 tablespoon peanut butter, unsalted
- 2 teaspoon sesame oil
- 2 tablespoon tamari sauce
- 1 tablespoon lime juice, fresh
- 1 tablespoon maple flavored syrup by lakanto
- 1 teaspoon gourmet collection smoked paprika by mccormick
- 1 teaspoon cumin, ground
- 1 clove garlic
- ¼ teaspoon red chili flakes by sweet tomatoes
- ⅛ teaspoon black pepper
- ¾ cup coconut milk, plain or original, lite, not fortified, typically used in cooking
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Cover 4 wooden skewers with water to soak for 20 minutes.
- Add the peanut butter, lime juice, tamari, lakanto syrup, sesame oil, paprika, chilli flakes, cumin and pepper to a mixing bowl. Crush the garlic and add to the bowl and mix everything well to combine.
- Add two tablespoons of the coconut milk to the bowl and whisk together until smooth. Spoon half of the mixture into a small saucepan and set aside.
- Dice the pork into 1 inch chunks and add to the bowl with the remaining sauce. Use your hands to coat the pork in the satay.
- Divide the pork between the four soaked skewers.
- Transfer to the oven to bake for 18-20 minutes or until golden brown and the pork is completely cooked through.
- Whilst the kebabs are cooking, add the remaining coconut milk to the pan with the reserved peanut sauce. Cook the sauce through gently taking care not to boil.
- Serve the kebabs with the dipping sauce.
Nutrition Facts
- Servings: 2
- Calories: 486.0kcal/2033.2kJ (per serving)
- Fat: 31.7g (per serving)
- Carbs: 10.2g (per serving)
- Protein: 42.5g (per serving)
