Pork satay

Recipe from: 6/19/1995 12:00:00 AM
Ingredients 17
Servings 4
Time 1 hour, 15 minutes

Ingredients

  • 500
    g
    pork fillet
  • 8
    kebab sticks (approximately)
  • 1
    piece fresh ginger, peeled and finely chopped
  • 1
    stalk fresh lemon grass, thinly sliced
  • 5
    ml
    coriander seeds
  • 5
    ml
    ground cumin
  • 2
    ml
    sea salt
  • 2
    ml
    freshly ground black pepper
  • 15
    ml
    sugar
  • 15
    ml
    mild and spicy curry powder
  • 400
    ml
    coconut milk
  • PEANUT SAUCE
  • 200
    ml
    coconut milk
  • 30
    ml
    mild and spicy curry powder
  • 30
    ml
    fish sauce or soy sauce
  • 20
    ml
    sugar
  • 120
    g
    ground roasted peanuts
 

Method

 
Thinly slice the pork across the grain, then cut it into strips about 10 cm long and 3 cm wide. Soak the wooden kebab sticks in water to prevent charring when cooking. Grind together the ginger, lemon grass, coriander and cumin seeds in a pestle and mortar or blender. Add salt, pepper, 15 ml sugar, curry powder and 400 ml coconut milk. Mix well. Stir the mixture into the meat, cover, and leave to marinate in the fridge for at least 1 hour. Thread a piece of meat onto each satay stick or skewer, as if you were making large tacking stitches, piercing in and out along the length. Leave 5 cm of the stick without meat for holding. Grill the satay for about 3 minutes on each side, or fry until cooked through. SAUCE: Combine all ingredients in a medium saucepan and simmer for 8 minutes, stirring constantly. Serve satays with peanut sauce and cucumber and chilli marinated in vinegar.
 

Read more on: pork  |  grill
 

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