Pork Satay with Peanut Dipping Sauce

Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.

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1/3 cup plus 1 Tbsp. minced fresh lemongrass (from the bottom 6″ of the stalk)
3 Tbsp. fresh lime juice
2 Tbsp. dark brown sugar
1 Tbsp. soy sauce
2 garlic cloves, minced
3/4 pound pork tenderloin, trimmed, cut into 1/2-1/4″ pieces
1 cup or more of canned low-salt chicken broth
1/2 cup creamy peanut butter
1/2 cup chopped onion
1 Tbsp. coriander seeds
1 jalapeno chile, minced
12 (8″) bamboo skewers, soak in a bowl of water for 30 minutes
minced green onion tops

Mix 1 Tbsp. lemongrass, 1 Tbsp. lime juice, 1 Tbsp. sugar, soy sauce and garlic in a large bowl. Add the pork and toss to coat. Let stand for 30 minutes to 1 hour.

Mix 1/3 cup lemongrass, 2 Tbsp. lime juice, 1 Tbsp. sugar, 1 cup broth, peanut butter, onion, coriander and minced jalapeno in a heavy medium-size saucepan, and bring to a boil. Whisk the mixture frequently, then put in a blender and puree. Strain the mixture over a heavy saucepan, pressing the solids with the back of a spoon. Discard the solids. Simmer until it reaches the consistency of a thick sauce, stirring frequently. (This can be made 1 day ahead and refrigerated.)

Preheat the broiler.

Thread 3 pork strips on each skewer and broil them until they are done (about 1 minute or so).

Pour the sauce into a bowl and set it in the center of a serving platter. Sprinkle with green onion. Surround the bowl of sauce with the pork skewers and serve.

Makes 6 appetizer servings.