Pork Saté



  • 1 - pound boneless stir-fry pork strips
  • 3 - tablespoons lemon juice
  • 2 - tablespoons peanut butter
  • 2 - tablespoons soy sauce
  • 1 - tablespoon brown sugar
  • 1 - tablespoon vegetable oil
  • 2 - cloves garlic, finely chopped
  • 1/4 - teaspoon crushed red pepper Peanut Dipping Sauce


Place pork in plastic bag or shallow dish. In small bowl, combine lemon juice, peanut butter, soy sauce, sugar, oil, garlic and red pepper; mix well. Pour over pork. Cover; marinate in refrigerator 4 hours or overnight, turning occasionally. Remove meat from marinade; thread on skewers. Heat marinade thoroughly. Grill or broil as desired, brushing frequently with marinade. Serve with warm Peanut Dipping Sauce. Refrigerate leftovers.

Peanut Dipping Sauce

In small saucepan, combine ½ cup Coco Lopez® Cream of Coconut, 3 tablespoons peanut butter, 2 tablespoons lemon juice, 2 tablespoons soy sauce and ¼ teaspoon crushed red pepper; mix well. Cook and stir until peanut butter melts and mixture boils. Reduce heat; simmer uncovered 5 minutes, stirring occasionally. (Makes about ¾ cup.)