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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a great-tasting sandwich! If you love sate anything, this is the sandwich for you. Ingredients:
1 small onion, thinly sliced |
1 inch fresh ginger, peeled and coarsely chopped |
3 cloves garlic, smashed |
3 tablespoons fresh lime juice |
1 tablespoon soy sauce |
2 teaspoons sugar |
1/3 cup peanut oil or 1/3 cup vegetable oil |
1/4 teaspoon crushed red pepper flakes |
1/8 teaspoon black pepper, freshly ground |
1 1/4 lbs lean boneless pork loin, cut into 8 slices and pounded very thin |
2 tablespoons peanut butter |
2 teaspoons soy sauce |
2 teaspoons sesame oil |
2 teaspoons fresh lemon juice |
1 teaspoon sugar |
1/2 teaspoon minced garlic |
8 7 inch pita breads |
2 bunches watercress, stems removed |
6 spring onions, trimmed,thinly sliced on the diagonal |
Directions:
1. Make the marinade: In a large bowl, combine the onion, ginger, garlic, lime juice, soy sauce and sugar.
2. Whisk in the oil in a light stream.
3. Stir in the crushed red pepper and the black pepper.
4. Add the pork to the marinade, turning to coat completely.
5. Set aside for 30 minutes to 1 hour.
6. Preheat the oven to 350F.
7. Make the peanut sauce: In a small bowl stir together all the sauce ingredients.
8. Whisk in 1 1/2 tblsps of water and set aside (make sure sugar is dissolved).
9. Light a grill or preheat a grill pan over medium-high heat.
10. Wrap the pitas in foil and warm them in the oven for 5-10 minutes, until pliable.
11. Remove from the oven but do not unwrap.
12. Remove the pork from the marinade and grill the slices, in batches if necessary, until just cooked through, 1-2 minutes per side.
13. Transfer to a plate.
14. Lay the pitas on a work surface.
15. Spread each one with about 2 tsps of the peanut sauce and cover generously with watercress.
16. Place a slice of pork off to one side on each pita.
17. Top the meat with some spring onion slices.
18. Fold the pitas in half and wrap in aluminum foil.
19. Serve immediately.
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