Pork satay

YOU
4 servings
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Pulses

By Food24 November 03 2009
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Ingredients (20)

RICE SQUARES
125.00 g jasmine rice
salt
PEANUT BUTTER SAUCE
15.00 ml fresh chillies — 573
1.00 garlic — cloves, crushed
15.00 ml curry paste
15.00 ml brown sugar — soft
125.00 g peanuts — finely chopped
400.00 ml coconut milk
lemon juice — little, to taste
pork — cut into strips
30.00 ml fresh chillies — 573
30.00 ml soy sauce
5.00 ml brown sugar — soft
1.00 garlic — cloves, crushed
1.00 onion — finely chopped
lemon — zest only
10.00 ml coriander — ground
10.00 ml cumin — ground
5.00 ml turmeric
500.00 g pork — deboned, strips
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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.



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