Grilled Pork Satay with IPA Peanut Sauce
1. Trim the pork of excess fat, and cube into bite-sized chunks, about 1 to 1 1/2 inches square. Place meat between two layers of plastic wrap or parchment paper. Flatten slightly with a cleaver or rolling pin. Remove wrap, and place in a gallon-sized zip seal bag or a shallow, nonreactive dish.
time : Advance prep required
appetizers - plated
2 lbs. pork rump or boned country ribs
1 cup IPA
1/2 cup unsweetened peanut butter (creamy)
1 cup light coconut milk
2 tablespoons minced fresh cilantro
2 tablespoons crystallized ginger
1 lemongrass stalk, chopped into 1/2 inch pieces
5 cloves garlic, peeled and minced
1 teaspoon red Thai bird peppers, minced
8-inch skewers, soaked in water
Mix IPA, peanut butter, coconut milk, cilantro, ginger, lemongrass, garlic and chilis in a bowl, and whisk - or blend in a blender. Reserve 1/2 cup of this sauce in a glass dish and seal with plastic wrap.
3. Pour remaining sauce over the meat and seal the bag. Shake to coat evenly with marinade, then chill both the sauce and meat mixture overnight. Or, place in dish, stir well to coat the meat, and cover with plastic wrap and chill overnight.
4. Thread 4-5 chunks of pork on each skewer, piercing through the flattest portion so meat will lie flat on grill. Grill over medium-hot heat for 7-10 minutes, turning often. Cooking time varies with thickness of meat, but internal temperature should reach 150F. Serve as appetizer with more IPA and the reserved dipping sauce. Serves six.