1/3 c Plus 1 T mncd frsh lemongras
-(frm bottom 6" of stalk)
3 tb Fresh lime juice
2 tb Dark brown sugar
1 tb Soy sauce
2 Garlic cloves, minced
3/4 lb Pork tenderloin, trimmed,
Cut 3"x1/2"W x 1/4" thick
1 c Or more, chicken broth
1/2 c Creamy peanut butter, not
Old fashion or frsh grd
1/2 c Chopped onion
1 tb Coriander seeds
1/2 Jalapeno chili, minced
12 8" bamboo skewers
Minced green onion tops
Soak skewers in water for 30 minutes. Mix 1 T ea
lemongrass, lime juice & sugar with soy sauce and
garlic in a large bowl. Add pork, toss to coat and
marinate 30 min. to 1 hr. Mix remaining lemongrass,
lime juice & sugar with broth, peanut butter, onion,
coriander and jalapeno in heavy, medium saucepan.
Bring to boil, whisking frequently. Transfer mixture
to blender and puree. Strain into heavy, small
saucepan, pressing on solids with back of spoon.
Discard solids. Simmer until reduced to thick sauce
consistency, stirring frequently, about 6 minutes.
(Can be prepared 1 day ahead. Cover & refrigerate.
Reheat before using, thinning with more broth if
necessary.)
Preheat broiler (or grill). Thread 3 pork strips on
each skewer. Broil until cooked through, about 3
minutes per side. Pour sauce into bowl; set in center
of platter. Sprinkle with green onion. Surround with
pork skewers and serve. From Bon Appetit, June, 1992.
MM format by Mike Kean.
