Chicken-Pork Satay

Ingredients

• 0.5 cup cream of coconut 
• 2 cloves garlic crushed
• 3 cloves garlic crushed
• 0.3 teaspoon ground coriander 
• 0.1 teaspoon ground pepper red
• 0.3 teaspoon ground pepper red
• 3 tablespoons juice of lime 
• 0.7 cup chunky peanut butter 
• 1 pound center-cut loin pork chops boneless lean cut into 1/4-inch-wide strips
• 1 large bell pepper sweet red seeded
• 2 tablespoons rice wine vinegar 
• 16 ounce skinned cut into 1/4-inch-wide strips
• 0.3 cup teriyaki sauce 
• 1 tablespoon teriyaki sauce 
• 1 tablespoon vegetable oil 
• 0.7 cup water 

Equipment

• oven
• blender
• ziploc bags
• skewers
• broiler pan

Directions

1. Place chicken and pork in a heavy-duty, zip-top plastic bag.
2. Combine cream of coconut and next 6 ingredients; pour over meat. Seal bag, and marinate meat in refrigerator 4 hours, turning bag occasionally. Soak 24 (6-inch) bamboo skewers in water 30 minutes; set aside.
3. Combine peanut butter and next 5 ingredients in container of an electric blender; cover and process until smooth. Set aside.
4. Drain meat; discard marinade. Thread chicken and pork evenly onto skewers.
5. Cut sweet red pepper into 12 (1 1/2-inch) squares.
6. Cut each square diagonally in half, forming 24 triangles.
7. Place 1 triangle on the end of each skewer.
8. Place half of skewers on rack of a lightly-greased broiler pan. Broil 5 1/2 inches from heat (with electric oven door partially opened) 4 minutes on each side or until chicken and pork are done.
9. Transfer to a serving platter. Repeat procedure with remaining skewers.
10. Serve satay warm with peanut sauce.