Recipe: Molly O'Neill's Beef or Pork Satay

MOLLY O'NEILL'S BEEF OR PORK SATAY

1/4 cup white wine
1/4 cup nuoc mam (Vietnamese fish sauce)
1 tablespoon peanut oil
1 tablespoon fresh lime juice
2 large cloves garlic, peeled and chopped
1 pound boneless pork loin or flank steak
2 dozen bamboo skewers, soaked in water
Peanut Sauce

Combine white wine, nuoc mam, peanut oil, lime juice, and garlic and put in a nonreactive shallow dish. If using pork, trim off any excess fat and cut into thin strips about 3 inches long and 3/4 inch wide. If using flank steak, cut across the grain into thin strips.

Place meat in the dish and toss with marinade. Refrigerate 1 to 2 hours.

TO COOK:
Preheat grill or broiler.

Thread each piece of meat onto a skewer, making an S pattern.

Grill or broil, turning the skewers once, until the pork is just cooked through or until the beef is browned but still pink inside.

TO SERVE:
Place on a platter and serve with peanut sauce for dipping.

Yield: 2 dozen skewers
Source: New York Times Country Weekend Cookbook by Linda Amster