Pork satay

Recipe from: 4/17/1997 12:00:00 AM
Ingredients 23
Servings 4
Time

Ingredients

  • RICE SQUARES
  • 125
    g
    jasmine rice
  • salt
  • SAUCE
  • PEANUT BUTTER SAUCE
  • 15
    ml
    olive oil
  • 1
    clove garlic, crushed
  • 15
    ml
    curry paste (or more to taste)
  • 15
    ml
    soft brown sugar
  • 125
    g
    peanuts, finely chopped
  • 400
    ml
    coconut milk
  • little lemon juice to taste
  • PORK STRIPS
  • 30
    ml
    olive oil
  • 30
    ml
    soy sauce
  • 5
    ml
    soft brown sugar
  • 1
    clove garlic, crushed
  • 1
    onion, finely chopped
  • grated lemon rind
  • 10
    ml
    ground coriander
  • 10
    ml
    ground cumin (jeera)
  • 5
    ml
    turmeric
  • 500
    g
    deboned pork, cut into long, thin strips
 

Method

 
Boil the rice in sufficient salted water until soft and sticky. Drain well and press into a greased baking sheet. Chill and cut into squares. Heat the oil for the sauce and fry the garlic and curry paste for a few minutes. Reduce the heat and add the sugar, peanuts and coconut milk. Simmer until the sauce thickens slightly and season with a little lemon juice. Blend the olive oil, soy sauce, brown sugar, garlic, onion and lemon rind with the remaining seasonings and pour over the pork strips in a glass bowl. Leave for a few hours or preferably overnight. Thread the pork strips onto skewers and grill over medium-hot coals until done. Serve with the rice squares and a spoonful of the sauce.
 

Read more on: pulses  |  grill
 

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