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Peanut Butter Pork Skewers
An alternative to burgers at a BBQ
Ingredients
| 500 g | pork tenderloin |
| 80 ml | peanut butter |
| 1/2 tsp | hot pepper sauce |
| 1 small | red pepper, thinly sliced |
| bamboo skewers | |
| For the miso-seasme dressing: | |
| 100 g | white miso paste |
| 60 ml | water, plus 1 extra tbsp |
| 50 g | sugar |
| 3 tbsp | rice wine vinegar |
| 2 tbsp | light soy sauce |
| 1/4 tsp | salt |
| 2 tbsp | peanut oil |
| 1/2 tsp | sesame oil |
Method
Preparation time: ca. 30 min / Grade of difficulty: medium / Calories per portion: n/a
Prepare the miso-sesame dressing:
In small bowl, whisk together the miso, water, sugar, vinegar, soy sauce, and salt. Gradually add the peanut and sesame oils while whisking constantly until the dressing becomes creamy. Use immediately or store covered, in the refrigerator, for up to 3 days.
Pork skewers:
Cut pork tenderloin in half crosswise. Slice each half lengthwise into 1 cm thick pieces.
Lay each piece flat on cutting surface and cut in half lengthwise.
Place pork in medium-size bowl; add 60 ml of the miso-sesame dressing and let stand for 30 minutes or cover and refrigerate for several hours.
While pork marinates, put bamboo skewers in cold water to soak. Thread skewers with pork strips.
Stir together remaining sesame dressing, peanut butter and hot pepper sauce. Cover and refrigerate until ready to use.
Heat grill to medium heat and then cook 2 minutes per side or until done. To serve, pour remaining dressing over meat or use as a dip.
In small bowl, whisk together the miso, water, sugar, vinegar, soy sauce, and salt. Gradually add the peanut and sesame oils while whisking constantly until the dressing becomes creamy. Use immediately or store covered, in the refrigerator, for up to 3 days.
Pork skewers:
Cut pork tenderloin in half crosswise. Slice each half lengthwise into 1 cm thick pieces.
Lay each piece flat on cutting surface and cut in half lengthwise.
Place pork in medium-size bowl; add 60 ml of the miso-sesame dressing and let stand for 30 minutes or cover and refrigerate for several hours.
While pork marinates, put bamboo skewers in cold water to soak. Thread skewers with pork strips.
Stir together remaining sesame dressing, peanut butter and hot pepper sauce. Cover and refrigerate until ready to use.
Heat grill to medium heat and then cook 2 minutes per side or until done. To serve, pour remaining dressing over meat or use as a dip.
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