Ingredients

1 pork shoulder blade roast, boneless, about 1 ½ lb / 0.75 kg

Marinade:

⅓ cup / 80 mL sodium-reduced soy sauce
¼ cup / 50 mL chili sauce
1 Tbsp /15 mL sesame oil
1 Tbsp / 15 mL sesame seeds, toasted
4 cloves garlic, minced
2 tsp / 10 mL grated ginger root
1 tsp / 5 mL sambal oelek*

Spicy Peanut Sauce:

¾ cup / 175 mL chicken broth
½ cup / 125 mL natural peanut butter
1 Tbsp / 15 mL packed brown sugar
2 tsp / 10 mL light soy sauce
2 tsp / 10 mL sambal oelek*
½ tsp / 2 mL garlic powder
1 tsp / 5 mL lime juice
2 Tbsp / 30 mL finely chopped peanuts for garnish

* Sambal oelek is an Asian chili paste that can be found at Asian markets and larger grocery stores.

Directions

For the pork:

1. Slice roast across grain on diagonal into thin strips, about ⅛-inch thick and 1-inch wide. Place into resealable plastic bag.
2. Combine marinade ingredients in small bowl. Pour over pork strips. Seal bag. Turn until coated. Marinate in refrigerator 4 to 5 hours, turning once or twice.
3. Remove pork from marinade; discard marinade.
4. Thread pork loosely, accordion-style, onto soaked bamboo skewers. Pat pork with paper towels to remove excess marinade.
5. Preheat barbecue on high; reduce heat to medium. Grill skewers 4-5 minutes per side, until desired doneness.
6. Serve with Spicy Peanut Sauce.

For the sauce:

1. In small saucepan, combine all sauce ingredients. Cook over medium heat, 4-5 minutes.
2. Stir in lime juice. Cool to room temperature.
3. Serve in bowl garnished with chopped peanuts.