1poundof porkloin or shoulder cuts (16 oz or 450g)
Peanut Sauce
3/4cupcoconut milk6 oz or 180 mls
4Tbsppeanut butter2 oz or 60 mls
1Tbsplemon juice0.5 oz or 15 mls
1Tbspsoy sauce0.5 oz or 15 mls
1tspbrown sugar5 mls
1/2tspground cumin2.5 mls
1/2tspground coriander2.5 mls
1-2dried red chilieschopped (keep the seeds for heat)
Instructions
Cheater alert: If you have a food processor or blender, dump in everything except the pork and blend until smooth. Lacking a food processor, I prefer to chop my onions, garlic and ginger really fine then mix it all together in a medium to large bowl.
Cut pork into 1 inch strips.
Cover pork with marinade. You can place the pork into a bowl, cover/seal and chill, or place the whole lot of it into a ziplock bag, seal and chill.
Peanut sauce
Mix dry ingredients in a small bowl. Add soy sauce and lemon, mix well.
Over low heat, combine coconut milk, peanut butter and your soy-lemon-seasoning mix. Mix well, stir often.
All you’re doing is melting the peanut butter, so make your peanut sauce after you’ve made everything else in your meal, or make ahead of time and reheat.