Left Continue shopping
Your Order

You have no items in your cart

You might like

Pork Barbecue with Creamy Peanut Sauce

Dive into a flavor feast with this crave-worthy Pork Barbecue! Tangy, smoky skewers melt into a dreamy peanut sauce, crafted with naturally sweet coconut aminos and a touch of tangy calamansi for an explosion of flavor. Keto and Paleo-friendly, so indulge guilt-free. Perfect for parties, the skewers and dipping sauce make entertaining a breeze!

Pork Marinade:

  • ¼ cup CÓCOES Organic Coconut Flower Vinegar
  • ¼ cup CÓCOES Organic Coconut Flower Aminos
  • ½ cup CÓCOES Organic Coconut Flower Syrup
  • 5-6 cloves garlic, crushed
  • 1 tablespoon rock salt
  • 1 teaspoon ground black pepper
  • 1 kilogram pork tenderloin, trimmed and sliced into desired thickness for skewers

Sate Sauce:

  • 1 cup creamy peanut butter
  • ½ cup CÓCOES Organic Coconut Flower Aminos
  • ½ cup water
  • 1/3 cup coconut sugar
  • ¼ cup calamansi juice (substitute lemon juice if unavailable)
  • 1 red chili pepper, deseeded and minced (adjust to your spice preference)
  • 1 teaspoon cumin powder

Dipping Sauce:

  • 1 tablespoon cooking oil
  • 1 teaspoon minced garlic
  • 1 tablespoon shallots, finely chopped
  • ½ teaspoon minced ginger
  • Salt and pepper to taste
  • Half of the prepared Sate Sauce
  1. In a medium bowl, whisk together the CÓCOES Vinegar, CÓCOES Aminos, CÓCOES Organic Coconut Flower Syrup, garlic, salt, and pepper. Add the sliced pork and toss to coat evenly. Cover with plastic wrap and refrigerate for at least 2-3 hours, or overnight for deeper flavor.
  2. Prepare the Sate Sauce. In a saucepan, combine the peanut butter, CÓCOES Aminos, water, coconut sugar, calamansi juice, and chili pepper. Heat over medium heat, stirring constantly, until smooth and thickened. Remove from heat and stir in the cumin powder. Set aside.
  3. Make the Dipping Sauce. Heat the cooking oil in a small pan. Add the garlic, shallots, and ginger, and sauté until fragrant. Add half of the prepared Sate Sauce and simmer for 2-3 minutes. Season with salt and pepper to taste. Set aside.
  4. Skewer the marinated pork onto bamboo sticks (soaked in water for at least 30 minutes to prevent burning). Heat your grill or use a charcoal grill. Grill the pork skewers for 8-10 minutes per side, or until cooked through, basting with the remaining Sate Sauce as they cook.
  5. Plate the grilled pork skewers with fluffy Java rice or your favorite salad. Serve with the remaining Sate Sauce for dipping and papaya pickles for a tangy contrast.