Ingredients

• 1 tablespoon minced fresh lemongrass (from bottom 6 inches of stalk)
• 3 tablespoons fresh lime juice
• 2 tablespoons dark brown sugar
• 1 tablespoon soy sauce
• 1 garlic clove, minced
• 1 tablespoon grated ginger
• 3/4 pound pork, tenderloin, trimmed, cut into 3-inch -- long, 1/2 inch wide, 1/4 - inch thick slices
• 12 (8) -- inch bamboo skewers, soaked in water 30 minutes
• 1/3 cup smooth peanut butter
• 1 garlic clove
• 2 tablespoons fresh lime juice
• 2 tablespoons soy sauce
• 1 teaspoon sugar
• 1/8 teaspoon cayenne, or to taste
• 1/3 cup water

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Instructions

1. Mix lemongrass, lime juice, sugar, soy sauce and garlic in large bowl. Add pork; toss to coat with marinade. Let stand 30 minutes to 1 hour.
2. Preheat broiler. Thread 3 pork strips on each skewer. Grill until cooked through, about 3 minutes per side. Pour sauce into bowl; set in center of platter. Sprinkle with green onion. Surround with pork skewers and serve.
3. In a blender blend together the peanut butter, the garlic, the lime juice, the soy sauce, the sugar, ginger, the cayenne, the water, and salt and pepper to taste until the mixture smooth and transfer the sauce to a bowl. The sauce may be made 2 days in advance and kept covered and chilled.
4. Yield: 1 cup