Game & Fish Dish
PORK SATAY WITH PEANUT BUTTER DIPPING SAUCE
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2 pounds Wild Boar or pork, boneless leg or loin
2 pounds Wild Boar or pork, boneless leg or loin•12 wooden satay sticks, (7 inches)
12 wooden satay sticks, (7 inches) Marinade:
•½ cup Mazola vegetable oil
½ cup Mazola vegetable oil•2 tablespoons brown sugar
2 tablespoons brown sugar•2 tablespoons light soy sauce
2 tablespoons light soy sauce•2 tablespoons lemon juice
2 tablespoons lemon juice•1 teaspoon ground cumin
1 teaspoon ground cumin•2 garlic cloves, chopped
2 garlic cloves, chopped Dipping Sauce:
•2 tablespoons Mazola vegetable oil
2 tablespoons Mazola vegetable oil•1 cup onion, finely chopped
1 cup onion, finely chopped•1 teaspoon ginger, finely chopped
1 teaspoon ginger, finely chopped•1½ teaspoon Curry powder
1½ teaspoon Curry powder•½ teaspoon crushed red chili pepper
½ teaspoon crushed red chili pepper•2 cups Chicken broth
2 cups Chicken broth•2 tablespoons light soy sauce
2 tablespoons light soy sauce•3 tablespoons lemon juice
3 tablespoons lemon juice•¼ cup cream of coconut
¼ cup cream of coconut•1½ cups Skippy peanut butter, crunchy style
1½ cups Skippy peanut butter, crunchy styleGarnish:
•1 cucumber – peeled and sliced thinly
1 cucumber – peeled and sliced thinly•1 carrot – peeled and julienned
1 carrot – peeled and juliennedProcedures:
Soak satay sticks in water for 30 minutes.
Slice Wild Boar into 2 x ¼ inch strips.
Thread onto sticks using approx. 2 ounces.
Place completed sticks into shallow container.
Mix remaining ingredients together (not dipping sauce); pour over the Wild Boar satays, cover and refrigerate for at least 2 hours.
Heat oil over medium heat in a 2 quart pot.
Add onion and ginger, cook for 5 minutes or until onion is transparent.
Add remaining ingredients except peanut butter.
Simmer; stir in peanut butter. Reduce heat to low and cook for an additional 10 minutes, stirring constantly.
Remove satay from marinade, grill for approx. 4 minutes per side over medium-high heat.
Remove satay to a platter, garnish with thinly sliced cucumber and sprinkle shredded carrots over top.
Serve with warm dipping sauce.
