Satay Pork

1 lb. boneless stir-fry pork strips
3 tbsp. lemon juice
2 tbsp. peanut butter
2 tbsp. soy sauce
1 tbsp. brown sugar
1 tbsp. oil
2 garlics, finely chopped
¼ tsp. crushed red pepper

Peanut Dipping Sauce:
½ cup Coco Lopez® Cream of Coconut
3 tbsp. peanut butter
2 tbsp. lemon juice
2 tbsp. soy sauce
¼ tsp. crushed red pepper

Arrange meat in shallow dish. In small bowl combine 3 tbsp. juice, 2 tbsp.
peanut butter, 2 tbsp. soy sauce, sugar, oil, garlic and red pepper; mix
well. Pour over meat. Cover; marinate in refrigerator 4 hours or overnight,
turning occasionally. Thread meat on skewers. Grill or broil as
desired, brushing frequently with marinade.

In small saucepan, combine all the Peanut Dipping Sauce ingredients; mix well.
Cover and stir until peanut butter melts and mixture boils. Reduce heat
simmer uncovered 5 minutes, stirring occasionally.

Serve with Satays. Refrigerate leftovers.

4 servings