Name: Pork satay
Prep time: 75 min
Total time: 75 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 500.00 g pork fillet; 8.00 kebab sticks (approximately); 1.00 fresh ginger peeled, finely chopped; 1.00 lemongrass finely sliced; 5.00 ml coriander seeds; 5.00 ml cumin ground; 2.00 ml sea salt; 2.00 ml black pepper freshly ground; 15.00 ml sugar; 15.00 ml curry powder mild; 400.00 ml coconut milk; 200.00 ml coconut milk; 30.00 ml curry powder mild; 30.00 ml fish sauce or soy sauce; 20.00 ml sugar; 120.00 g peanuts roasted, ground

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Ingredients (16)

500.00 g	pork fillet
8.00	kebab sticks (approximately)
1.00	fresh ginger — peeled, finely chopped
1.00	lemongrass — finely sliced
5.00 ml	coriander — seeds
5.00 ml	cumin — ground
2.00 ml	sea salt
2.00 ml	black pepper — freshly ground
15.00 ml	sugar
15.00 ml	curry powder — mild
400.00 ml	coconut milk

PEANUT SAUCE

200.00 ml	coconut milk
30.00 ml	curry powder — mild
30.00 ml	fish sauce — or soy sauce
20.00 ml	sugar
120.00 g	peanuts — roasted, ground

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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.