Pork Satay

This one goes out to all my homies that think satay can be way too sweet sometimes. Also to Duane, who I think would come over to my house for dinner every day if I promised to make this for him (despite being reluctant at first). It's another South Beach Phase 1 recipe. Proof yet again that this diet does not SUCK, you naysayers!

Pork Satay
1/4 trans-fat-free peanut butter
1/4 c water
1 tbsp plus 1 1/2 tsp rice vinegar
2 tbsp low-sodium soy sauce
2 garlic cloves, minced
1/8 tsp red pepper flakes
1 1/2 lbs pork cutlets (about 3/4" thick), cut lengthwise into 1/2" strips
4 metal skewers (if you don't have metal you can use wood, just be sure to soak them really well in water so they don't burn in the broiler)

Heat oven to broil.
Whisk together peanut butter, water, vinegar, soy, garlic and red pepper flakes in a mixing bowl. Place pork in a separate mixing bowl and add 1/4 cup of the dipping sauce, toss to coat. (I may have added more than that to coat all my pork - use your judgment). Reserve the remaining sauce for dipping or to spread onto the satay once it's cooked.
Thread pork onto skewers and broil 4 minutes per side. Coat with reserved sauce or put sauce in dipping cups and serve alongside pork.

A garnish of cilantro or sesame seeds would be good if you're cooking this for guests or you like cilantro. Mmmm.

To go alongside, I planned to make Sesame Green Beans, but realized too late that I didn't have any more sesame oil. What else was there to do but douse my cooked beans in Sriracha, soy sauce and garlic powder? They were good and went really well with the skewers.