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Pork Satay with Cucumber Lettuce Wraps and Zesty Peanut Sauce


1 lb. pork tenderloin - cut into 1/4 in. thick strips
1/2 English cucumber - thinly sliced into rounds
2 radishes - thinly sliced
1 scallion - thinly sliced
1/2 cup peanuts - chopped
10-12 tender lettuce cups (butter lettuce works well)
cilantro and mint sprigs for garnish
olive oil
wooden skewers - soaked in water for at least 30 minutes


To begin, make peanut sauce in blender. Take 1/4 cup or so of sauce and marinate pork in a shallow dish, cover with plastic wrap and place in refrigerator for at least 30 minutes. After pork has marinated and skewers soaked, thread the pork onto the skewers. Pre-heat barbecue or grill pan over medium heat. Brush grill or pan with oil and when ready - cook pork, turning occasionally until cooked through, about 8-10 minutes.

To Serve: Arrange skewers on a platter with lettuce cups, radishes,
cucumber, scallions, cilantro and mint sprigs and chopped peanuts and serve with remaining peanut sauce. Take pork off skewer, place in lettuce cup and garnish with remaining ingredients, top with sauce and peanuts.

Peanut Sauce

1/3 cup peanut butter
1/2 cup coconut milk from can
1 small piece of fresh ginger
1 small piece of fresh turmeric
2 tsp sriracha (more or less depending on desired spiciness)
2 T fresh lime juice and juice
1 T soy sauce
1 T fish sauce
1 T honey

Put all ingredients in blender and blend until smooth. Reserve 1/4 cup for marinating pork and put remainder in small bowl to use as a sauce.

Serve with:

Kunde Family Winery Reserve Chardonnay