Satay

• 1 tsp Sugar Sustitute
• 1 tsp Salt
• 1 lb Pork
• 2 tbsp Curry Powder
• 1/2 Cup Coconut Milk

1. Soak bamboo skewers at least half an hour so that the ends do not burn on the grill.
2. Slice the pork into thin strips (about 1/4 of an inch thick) that will fit onto the skewers (many times you can ask your butcher to slice for you when you buy it at the supermarket).
3. Marinade the pork and curry powder, sugar, coconut milk and salt for the same amount of time that you soak the skewers (I do both at the same time).
4. Thread the pork onto the bamboo skewers. There is no right or wrong way to do this. It is personal preference. I find that stuffing the skewers produces a moister, tastier and a more tender meat than when it is stretched tight.
5. Grill and serve with peanut sauce and cucumber in vinegar and a pinch of salt..

sugar, salt, pork, curry, coconut milk

Taken from www.epicurious.com/recipes/member/views/satay-50074816 (may not work)