Indonesian Pork Satay With Peanut Dipping Sauce

In a blender or food processor, grind peanuts to a coarse meal. Add all remaining ingredients except the pork and puree. Place in a saucepan and heat just to a boil. Let cool.

Pour cooled sauce over pork, mix to coat all cubes, cover, and let marinate at least 3 hours at room temperature or overnight or longer in refrigerator. If grilling on bamboo skewers, soak skewers (1 or 2 per person) in water to cover for the same length of time.

Prepare barbecue, if used, and light fire about 30 minutes before you intend to start cooking. Drain meat (reserving marinade), thread meat on skewers, and place skewers on barbecue, close to white-hot coals.

Barbecue rapidly, basting frequently with marinade and turning skewers every few minutes, until meat is well-browned all over and just cooked through (Avoid overcooking).

Meat may also be broiled in oven or electric broiler about 2 inches from heat source. Serve on skewers with Peanut Dipping Sauce.

For Peanut Dipping Sauce: Reserve ground peanuts. In a heavy enameled or stainless steel saucepan over medium heat, bring broth and sugar to a boil, stirring.

When sugar has dissolved completely, add lemon juice, hot pepper, garlic, and salt. Return mixture to a boil.

Transfer to a bowl and serve hot (Sauce may be refrigerated and reheated just before serving).