20 to 30 fresh basil leaves
1/2 cup peanut butter, preferably chunky
3/4 cup coconut milk
2 tablespoons soy sauce, more to taste
1 clove garlic, peeled
1 inch long piece of ginger, peeled
1/2 teaspoon red chili flakes
Juice of 1 lime, plus lime wedges for garnish
1/4 teaspoon salt
1 pound boneless pork shoulder or loin
In a blender, combine all ingredients except pork and process until you have a smooth paste. Taste and adjust seasoning as needed: mixture should be salty, spicy and hot. Set about 1/2 cup of marinade aside to use as dipping sauce.
Slice pork into 1-inch cubes and toss with rest of marinade until it is all well coated. Thread meat onto skewers, without crowding.
Heat a grill, grill pan or broiler until quite hot; cook pork until brown all over, turning once, about 5 to 8 minutes total. Serve with reserved dipping sauce and garnish with lime wedges.
Yield: 4 to 6 servings.