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Pork Satay with Smoky Peanut Dipping Sauce

Appetizers are so much more fun when dipping is involved (but beware the double dipper)! The peanut dipping sauce can be made ahead to allow you to join your guests around the grill. A fun party idea is to have everyone grill their own satays and armed with their own individual bowls of peanut sauce they can dip to their hearts content.

Ingredients:

Smoky Peanut Dipping Sauce: 3/4 c Made in Napa Valley Apple Chipotle Finishing Sauce
1/2 c creamy peanut butter
3 tbsp. soy sauce
1/4 c hot water
Pork Satay: 2 pounds boneless loin pork chops, trimmed and sliced into long strips, 1/2" thick
2 tbsp Made in Napa Valley Pork & Lamb Rub
2 tbsp. olive oil
1/2 c Made in Napa Valley Apple Chipotle Finishing Sauce
20 wooden skewers, soaked in water 30 minutes prior to grilling

Light grill.

In a medium bowl whisk together all of the ingredients for the peanut sauce, adding a little more hot water if necessary to make a smooth consistency for dipping (sauce will be fairly thick).

Set aside

In a large bowl, combine the Pork & Lamb Rub and the olive oil to form a paste.

Add the pork strips and toss well to coat with the paste.

Thread the pork strips onto the skewers weaving the skewer in and out of the meat so it remains fairly flat.

Depending on the heat of the grill and thickness of the pork strips, it will take 2-3 minutes per side.

Brush each side with the Apple Chipotle Finishing Sauce as you remove them from the grill.

Check for doneness by making a small cut in the center of the chop, which should be barely pink. Serve with the Smoky Peanut Dipping Sauce.

*Note:

If broiling in the oven, place the skewers on a foil-lined baking sheet and follow the same instructions for grilling.

Used in this recipe:

Herbed Pork and Lamb Rub

Apple Chipotle Glaze