Ingredients:

• 2lbs Pork, boneless Leg or Loin
• 12 wooden satay sticks, (7")
• Marinade
• 1/2 cup Mazola Vegetable oil
• 2 tbsp brown sugar
• 2 tbsp Light Soy sauce
• 2 tbsp lemon Juice
• 1 tsp Ground Cumin
• 2 Garlic Gloves, chopped

DIPPING SAUCE

• 2 tbsp Mazola Vegetable oil
• 1 cup Onion, finely chopped
• 1 tsp ginger, finely chopped
• 1 1/2 tsp Curry Powder
• 1/2 tsp crushed red chili pepper
• 2 cups Chicken broth
• 2 tbsp Light Soy Sauce
• 3 tbsp lemon juice
• 1/4 cup Cream of coconut
• 1 1/2 cups Skippy peanut butter, crunchy style

Garnish

• 1 cucumber – peeled and sliced thinly
• 1 carrot – peeled and julienned

Directions:

1. soak satay sticks in water for 30 minutes.
2. Slice pork into 2 x 1 ¼ inch strips
3. Thread onto sticks using approximately 2 oz.
4. Place completed sticks in a shallow container.
5. Mix remaining ingredients together(not dipping sauce); pour over the Pork satays, cover and refrigerate for at least 2 hours.
6. Heat oil over medium heat in a (2 qt) pot.
7. Add onion and ginger, cook for 5 minutes or until onion is transparent.
8. Add remaining ingredients except the peanut butter.
9. Simmer; stir in peanut butter. Reduce heat to low and cook for an additional 10 minutes, stirring constantly.
10. Remove satay from marinade, grill for approximately 4 minutes per side over medium-high heat.
11. Remove satay to a platter, garnish with thinly sliced cucumber and sprinkle shredded carrots over top.
12. Serve with warm dipping sauce.