Ingredients

20 to 30 fresh basil leaves

1/2 cup peanut butter, preferably chunky

3/4 cup coconut milk

2 tablespoons soy sauce, more to taste

1 clove garlic, peeled

1 inchlong piece of ginger, peeled

1/2 teaspoon red chili flakes

Juice of 1 lime, plus lime wedges for garnish

1/4 teaspoon salt

1 pound boneless pork shoulder or loin.

Preparation

  1. In a blender, combine all ingredients except pork and process until you have a smooth paste. Taste and adjust seasoning as needed: mixture should be salty, spicy and hot. Set about 1/2 cup of marinade aside to use as dipping sauce.

  2. Slice pork into 1-inch cubes and toss with rest of marinade until it is all well coated. Thread meat onto skewers, without crowding.

  3. Heat a grill, grill pan or broiler until quite hot; cook pork until brown all over, turning once, about 5 to 8 minutes total. Serve with reserved dipping sauce and garnish with lime wedges.