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Pork yakitori, satay peanut sauce, fresh coriander |

Salted

A another way of satay, with beef and coconut milk.

Note

You can also cook your skewers on the BBQ.
Soak your bamboo skewers in water at least 30 minutes beforehand to prevent burning.

Ingredients

Recipe for 12 tapas

Yakitori

600 Gr

Filet mignon of pork

3 Clove(s)

Garlic

15 Gr

Fresh ginger

15 Gr

Lemongrass

1 Tbsp

Lime juice

For the peanut sauce

45 Ml

Hoisin sauce

45 Ml

Sugar

60 Ml

Water

45 Ml

Peanut butter

1 Unit(s)

Lime juice

15 Gr

Peanuts

4 Sprig(s)

Fresh cilantro

2 Unit(s)

Green onion

Preparation time: 30 min

Preheat your oven at 425 °F

For the preparations

Cut the pork tenderloin into strips.

Finely chop the coriander, ginger, garlic and lemongrass.

Roast the peanuts in the oven for a few minutes, then crush them. Squeeze the lime juice.

Slice the green onions.
Yakitori

In a bowl, combine all the marinade ingredients and the pork strips with a drizzle of vegetable oil.
Mix, season with salt and pepper.
Marinate for 15 minutes. Thread a nice pork strip onto each skewer and sear over high heat in a non-stick frying pan.
Place on a baking sheet.
Finish cooking in the oven for 8 to 12 minutes.
Peanut sauce preparation

In a small pot, put the sugar, water and Hoisin sauce and bring to a boil. Turn off the heat and whisk in the peanut butter and lime juice. Season with salt.
On the plate

Serve the yakitori brushed with peanut sauce on your plates, accompanied by the remaining satay sauce in a small container. Sprinkle with chopped fresh coriander and crushed peanuts.