Pork Satay
Learn how to prepare Thai pork satay with peanut sauce: it'a a spicy and exotic recipe perfect for brunch.
20 November, 2018
ingredients
Pork
600 g, fillet, cut into thin strips about 2 cm|3/4
Garlic
2 cloves, crushed
Chili Pepper
1, finely chopped
Shallots
1, finely chopped
Cumin
1/4 tsp, ground
Coriander
1/4 tsp, ground
Soy Sauce
2 tbsp
Coconut Milk
4 tbsp
Oil
2 tbsp
Salt
Pepper
freshly ground
Peanuts
150 g, unsalted
Chili Pepper
1, dried
Peanut Oil
4 tbsp
Shallots
1, chopped
Peanut Butter
2 tbsp
Curry Powder
1 tsp
Lemons
1, juice and grated zest
Sugar
1 pinch
Salt
Pepper
freshly ground
Chicken Stock
80 ml
Chili Pepper
1 red, deseeded and split lengthwise
Limes
wedges
Preparation
How to make Thai pork satai
For the satay
- Put the pork into a large bowl.
- Mix the remaining ingredients to make a marinade and marinate the strips of pork for at least 2 hours.
- Heat the grill.
- Remove the pork from the marinade, drain and thread lengthways on wooden skewers.
- Grill for about 4 minutes, turning frequently.
- Alternatively fry in a little oil in a frying pan.
For the sauce
- Toast the peanuts in a dry frying pan and leave to cool.
- Crush finely with a pestle and mortar with the chilli.
- Heat the oil and gently cook the shallot until translucent.
- Stir in the peanut butter, curry powder, crushed peanuts and chilli, lemon juice and zest.
- Add sugar, salt and pepper to taste.
- Stir in enough chicken stock to produce a creamy sauce.
- Spoon into a serving bowl and garnish with the red chilli.
- Arrange the pork skewers on a serving plate with the bowl of sauce.
- Garnish the pork satay with lime wedges.
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