Pork Satay II

Beautiful! No yellow here!

Total time:  Anywhere from 1 hour to 24 hours.

I decided that the presentation didn’t do the flavor justice. There’s just something about that bright yellow that really turned me off, plus it just took too long. I wanted to try something else.

2 T olive or peanut oil
2 T lemon juice
1 tsp ginger powder or 1 T fresh ginger root
1 tsp cayenne pepper
1 tsp garlic powder or fresh chopped garlic

1 pound of pork loin or chops

Marinate the meat for 4-24 hours.

This is the marinade I use when I don’t have time to let it soak overnight. It tastes equally as good as Pork Satay I, although the flavors are incredibly different. I use the same Peanut Sauce for both satay recipes, and I’ve taken to serving my pork satay and peanut sauce with spinach.

Dip fresh spinach into boiling water for 10 seconds, remove, drain, and serve immediately.

Served here with Thai “risotto”.