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ground pork and Thai peanut dip

Oh that was good! The first time I tasted a peanut sauce, is a small Thai restaurant. This recipe is really good and lends itself well to sauce. The recipe for pork, I am inspired by the site Helping Hand and the dip on this site .

Pork

2 French shallots, finely chopped (put chives)

2 cloves garlic, minced ½ cup
(125 ml) fresh cilantro, chopped ¼ cup
(60 mL) unsalted peanuts, finely chopped (not set) 1 egg

c.The 4 (20 ml) fish sauce or soy sauce (tamari sauce for me)
c.The 2 (10 ml) of lemongrass finely chopped (not set)
c.The 2 (10 ml) packed brown sugar 2
c.The (10 mL) lime juice (lemon juice)
c.The 2 (10 mL) red curry paste (such as Thai Kitchen) (not used)
1 lb (500 g) lean ground pork

In a large bowl, combine shallots, garlic, cilantro, peanuts, egg, fish sauce , lemongrass, brown sugar, lime juice and curry paste. Add ground pork and mix well. Using about 1 tablespoon to tab (15 ml) the preparation of both pork, small sausage shape. On metal skewers or wooden previously soaked in water, put the sausages (one per skewer). Place skewers on a platter, cover and refrigerate for 1 hour. Set the barbecue to medium. Sausage shape again as required. Place skewers on oiled grill pork barbecue. Close lid and cook for about 12 minutes or until pork is no longer pink inside (turn brochettes once).

Peanut Sauce
½ cup (125 mL) creamy peanut butter ¼ cup

(50 mL) soy sauce
1 / 3 cup (75 mL) water
1 / 3 cup (75 mL) dark brown sugar 1
c.table (15 mL) toasted sesame oil 1
c.table (15 mL) hoisin sauce ¼
c.The (1 mL) minced garlic (not set)
c.The ¼ (1 mL) chopped fresh ginger

In a medium bowl, whisk all ingredients until well blended. Can be heated in the microwave, covered, for 45 to 50 seconds, if desired. Can be used as a dip for chicken or pork.