A THAI PORK SKEWERS RECIPE FOR YOU TODAY

THAI PORK SKEWERS

• 4 lbs of pork loin, cut into 1 ½ inch pieces (think skewer meat size)
• 1 heaping Tbs natural peanut butter (almond butter also works)
• ¼ cup fresh lime juice
• ¼ cup low sodium soy sauce
• 1 Tb sriracha
• 1 ½ Tbs fish sauce
• 2 Tb sesame oil
• 5 Tb avocado oil
• ¼ cup Thai red chili sauce*
• Skewers soaked in water

You can use a jarred chili sauce, but be careful about the sugar content. To avoid that, I like to use this recipe from Jeanette’s Healthy Living instead.

*Homemade Thai Red Chili Sauce:

• 1 to 1½ cups fresh Thai chilies, stems trimmed off
• 2 cloves fresh garlic
• ⅓ cup rice vinegar
• 1 Tbs organic sugar

1. Trim off the stems of the chilies. If you like very spicy sauce, keep the chilies intact. If you prefer a mild sauce, cut the chilies lengthwise and remove the seeds. I prefer a mix so I remove about half of the chilies’ seeds and keep the other chilies intact.
2. Place the chilies and the other ingredients in a food processor and process until the chilies are finely chopped.
3. Store the processed mixture in a glass container and cover with plastic wrap.

You can use this sauce immediately, or you can keep it on the counter top for about a week to intensify and develop flavors. You’ll want to refrigerate it after that.

Getting back to the pork…

1. Combine the marinade in a large bowl.
2. Add the cut pork to the marinade and cover. Let the pork and sauce marinate in the fridge for about 4-8 hours, or overnight.
3. When you’re ready to cook, preheat a grill or grill pan on high heat for 8-10 minutes or until super hot.
4. Skewer the pork chunks while you wait for the grill to warm up.
5. Place the pork skewers on the grill for 5 minutes. Flip the skewers over and continue to grill for another 3-5 minutes, depending on how thick your pork pieces are.