Pork or Chicken Satay

1 jar (8 oz.) hoisin sauce
½ cup Thai chili garlic sauce
1/4 cup honey
1/4 cup rice vinegar
2 Tbsp. Asian Sesame oil
Salt to taste
1 ½ lb. pork tenderloin or chicken

Preheat grill to medium high (or preheat oven broiler). Simmer sauce over medium high for 5 minutes, then cool. Cut tenderloin first into thirds lengthwise, then in half crosswise to make 6 pieces. Slice each piece in half lengthwise for 12 pieces of meat approximately 1/4 inch thick, 1 inch wide and 4 to 6 inches long (or cut chicken into similar strips). Toss strips in marinade and then thread on metal or bamboo skewers. Arrange satay on grill or on broiler pan  so skewers extend over edge. Cover and cook 3 to 4 minutes. Flip satay and baste with marinade; then grill or broil until cooked through, 3 to 4 more minutes (or broil in oven as above). Serve with Rice and Peas and Cool Sesame Cucumbers .

Carolyn and Paul cooked this one weekend when I visited them. It is tender and delicious. Paul's Big Green Egg can produce great meals.