- 20
Ingredients
- Pork:
- 1 lb pork tenderloin 500 g
- 1 tbsp peanut or vegetable oil 15 mL
- 2 cloves garlic, minced 2
- 2 tsp finely minced fresh coriander 10 mL
- 1 tsp turmeric 5 mL
- 1/2 tsp granulated sugar 2 mL
- 1/4 tsp salt 1 mL
- Pinch cayenne pepper pinch
- Sliced cucumber and jicama (optional)
- Pineapple sauce:
- 2 tsp peanut or vegetable oil 10 mL
- 1 cup drained crushed pineapple 250 mL
- 2 cloves garlic, minced 2
- 1 tbsp red curry paste 15 mL
- 2 tsp grated ginger-root 10 mL
- 1 tbsp packed brown sugar 15 mL
- 1 can (400 mL) coconut milk 1
- 1/3 cup peanut butter 75 mL
- 1/4 tsp salt 1 ml
- 2 tbsp lime juice 25 mL
Preparation
Step 1
Pineapple sauce:
In saucepan, heat 1 tsp (5 mL) of the oil over high heat; cook pineapple, stirring, until lightly browned, 4 to 5 minutes. Transfer to bowl.
In same same saucepan, heat remaining oil over medium heat cook garlic, curry paste and ginger, stirring, until fragrant, about 2 minutes. Add sugar; cook for 30 seconds.
Stir in coconut milk, peanut butter and salt; bring to boil, stirring to dissolve peanut butter. Reduce heat and simmer, stirring, until thickened, 3 to 4 minutes. Add pineapple; heat, stirring, for 1 minute. Stir in lime juice. Let cool to room temperature. (Make-ahead: Refrigerate in airtight container for up to 5 days; let come to room temperature before serving.)
Slice pork across the grain into 1/4-inch (5 mm) thick strips. In glass bowl, mix together pork, oil, garlic, coriander, turmeric, sugar, salt and cayenne; marinate at room temperature for 30 minutes. (Make-ahead: Cover and refrigerate for up to 8 hours.) Thread 2 pork slices onto each of 20 soaked wooden skewers.
Place skewers on greased grill over medium-high heat: close lid and grill, turning once, until just a hint of pink remains inside, about 6 minutes. Serve with sauce, and cucumber and jicama.