From William-Sonoma Sauce
Ingredients:
Peanut Oil 1/2C
Sesame Oil 1 Tbl
Thai green curry sauce paste 1Tbl
Salt and ground Pepper
Pinch of Red Pepper Flakes
Boneless Pork Loin, cubed 1 1/4 lb
For the Sauce:
Peanut Oil 2Tbl
Raw or Roasted Peanut Halves 3/4C
Garlic 1 large clove, minced
Shallots 2, minced
Salt
Asian Fish Sauce 4tsp
Cayenne Pepper 1/4tsp
Brown Sugar 1/2tsp
Soy Sauce 1 1/2 tsp
Coconut Milk 1 1/4 C
Lemon juice 1Tbl
Soak bamboo skewers in water 30 min and drain, or use metal skewers.
In a large bowl combine the peanut oil, sesame oil, curry paste, 1tsp salt, 3/4tsp black pepper, garlic, red pepper flakes. Whisk to blend. Add Pork and toss to coat evenly. Cover with plastic wrap and refrigerate for 6-8 hours.
Make Sauce-
In a wok or frying pan over medium heat, heat the oil. Add peanuts and fry, stirring constantly, until deep golden brown, about 3 min; do not let them burn. Using a slotted spoon, transfer to paper towels and let cool 5 min. Grind in food processor (blender) finely and set aside.
Return pan to low heat, add garlic, shallots, and 1/4tsp salt and saute for 1 min. Add fish sauce saute 1 min. Add cayenne, brown sugar, soy sauce, coconut milk and bring to simmer. Stir in the peanuts and simmer, stirring occasionally, until the sauce us thickened 6-7 minutes. Stir in lemon juice. Taste and adjust seasoning if desired.
Thread pork onto skewers and pat dry. If using bamboo, wrap about 2 inches of the blunt end with aluminum foil for a handle. Preheat broiler (grill). Line a rimmed baking sheet with aluminum foil, shiny side down, and top with a wire rack. Place in the broiler 4 inches from the heat source to preheat for 5 min.
Place the skewers on the rack, handles outward. Broil (grill) turning to sear all 4 sides, until well browned, about 2 minutes on each side.
I made this last week. It was soo yummy. It really satisfied the "excellent Asian food" craving. I used steak instead of pork, because we had some. I did set the broiler element on fire a bit because of splattering grease from the steak, even though I was checking it every two minutes. That was exciting! The food didn't burn though. So next time I'm going to put the oven rack lower or just use a grill. We had this with rice.
ReplyDeleteOh and I want to add that if you love Asian food but haven't made any yet because the ingredients are expensive, realize that pretty much all of the Asian ingredients will last for many meals (curry paste, sesame oil, fish sauce) so it might be worth it to you after all.
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