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ExpandI don't think I'd be allowed to post the recipe but Craig Clairborne has an excellent pork satay in the New York Times Cook Book. I've made it several times. The secret ingredient is Brazil nuts...of which it happens I seem to have a bag. Clairborne says he adapted the recipe from Pearl Metzelthin's World Wide Cook Book.
He also has a general satay sauce recipe here.
ExpandI don't think I'd be allowed to post the recipe but Craig Clairborne has an excellent pork satay in the New York Times Cook Book. I've made it several times. The secret ingredient is Brazil nuts...of which it happens I seem to have a bag. Clairborne says he adapted the recipe from Pearl Metzelthin's World Wide Cook Book.
