Satay Pork

Submitted by Anonymous

Ingredients

• 2 cup(s) of Chicken bouillon
• 1 chopped garlic (large clove)
• 1 teaspoon(s) of powdered red pepper
• 1.75 cup(s) of peanut butter
• 6 tablespoon(s) of brown sugar
• 2 tablespoon(s) of lemon juice
• 0.5 teaspoon(s) of salt
• 2 pound(s) of cut into cubes lean pork
• 0.25 cup(s) of soy sauce
• 0.5 teaspoon(s) of black pepper
• 1 crushed garlic (large clove)
• 2 cup(s) of rice
• 4 on the cob or from frozen bag corn (cobs)

Instructions

1. Meat: Try and marinade the morning of (never successfully executed by Talia and Jake)
2. Combine the soy sauce, black pepper and garlic into a marinade.
3. Pour the marinade over the pork cubes, stirring to cover all the meat.
4. Marinade in the fridge for several hours (or more likely 1-2 if you forgot...it will still be very tasty), stirring several times.
5. Roast uncovered on a baking tray at 300 Fahrenheit (150 Celsius)
6. Sauce: This can be prepared in advance and refrigerated.
7. Add the chicken stock, garlic, red pepper and peanut butter to a saucepan and stir over low heat until smooth.
8. Add the brown sugar, lemon juice and salt.
9. Bring to a slow boil and simmer for approx 10 minutes - recommend watching constantly to ensure it doesn't burn.
10. Combo Time:
11. Add the sauce to the cooked meat in a large casserole dish.
12. Cover and heat at 300 degrees (150 for those down under or appreciative of SI units) for 45 minutes.
13. Cook the rice and corn as required/preferred.
14. Serve and enjoy this lacking in nutrients but definitely makes up for it in comfort and flavour - Braun Satay!