Pork Satay

By Hester

Ingredients

• 1 pound lean pork
• 1 teaspoon ginger root, grated
• 1 stalk lemon grass, finely chopped
• 3 cloves garlic, finely chopped
• 1 tablespoon medium curry paste
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 4 tablespoons coconut cream
• 2 tablespoons fish sauce
• 1 teaspoon sugar
• 20 wooden skewers
• oil for cooking
• SATAY SAUCE
• 1 cup coconut milk
• 2 tablespoons red curry paste
• 3 ounces crunchy peanut butter
• 3 tablespoons brown sugar
• 2 tablespoons tamarind juice
• 1 tablespoon fish sauce
• 1 teaspoon salt

Details

Servings 8

Preparation

Step 1

Cut the pork thinly into 2 inch strips. Mix together the ginger, lemon grass, garlic, medium curry paste, cumin, turmeric, coconut cream, fish sauce and sugar.

Pour over the pork and marinate for about 2 hours.

Meanwhile, make the sauce. Heat the coconut milk over a medium heat, then add the red curry paste, peanut butter, chicken stock and sugar.

Cook and stir until smooth, about 5-6 minutes. Add the tamarind juice, fish sauce and salt to taste.

Thread the meat on the skewers. Brush with oil and grill over charcoal or under a preheated grill for 3-4 minutes on each side, turning occasionally, until cooked and golden brown. Serve with the Satay Sauce.

Note: To make tamarind juice, take 1 oz. of tamarind and leave to soak in 2/3 cup warm water for about 10 minutes. Squeeze out as much tamarind juice as possible by pressing all the liquid through a sieve.