Look for dark sesame oil (or you can use lighter sesame oil), lite coconut milk, and hot chili sauce on the ethnic food aisle of your supermarket.
Southern Living MARCH 2005
Place pork between 2 sheets of heavy-duty plastic wrap, and flatten to an 1/8-inch thickness, using a meat mallet or rolling pin; cut into 1-inch-wide strips. Set aside.
Sauté onion in hot sesame oil in a medium-size saucepan over medium heat 7 to 8 minutes or until onion is tender. Add coconut milk and next 7 ingredients; bring to a boil. Reduce heat to medium low, and simmer, stirring often, 15 minutes or until thickened. Cool 10 minutes. Reserve 1/3 cup coconut milk mixture, and set aside.
Combine pork strips and remaining coconut milk mixture in a shallow dish or large zip-top plastic freezer bag. Cover or seal, and chill 1 hour.
Soak wooden skewers in water for 30 minutes to prevent burning.
Remove pork from marinade, discarding marinade.
Thread pork strips onto skewers.
Grill, covered with grill lid, over medium heat (300° to 350°) 2 to 3 minutes on each side or until done. Brush reserved 1/3 cup coconut milk mixture over grilled pork on skewers.
Heat rice in microwave according to package directions.
Spoon rice onto serving platter; top with pork skewers. Sprinkle with peanuts and green onions. Serve with lime wedges, if desired.
Note: For testing purposes only, we used Uncle Ben's Ready Rice Whole Grain Brown.
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