Pork Satay

pork satay
00Yields1 Serving
DifficultyBeginnerPrep Time30 minsCook Time15 minsTotal Time45 mins



For the satay
 450 g lean pork steaks, cut into thin strips
 1 Tbsp sesame oil
 1 Tbsp mirin
 1 Tbsp light soy sauce
For the sauce:
 3 Tbsp coconut cream
 2 Tbsp thaitalian tingler chilli jam
 1 Tbsp red thai curry paste
 2 Tbsp tamarind paste
 2 Tsp thai fish sauce
 2 Tsp palm sugar
 150 g peanuts, finely chopped or pounded
 150 ml coconut milk

Cut the meat into thin strips and then put into a large bowl with the sesame oil and soy sauce overnight if possible or for a couple of hours refrigerated.


Place a saucepan over a low heat and combine together the coconut cream, red thai curry paste and cook for 4 Minutes until combined and hot.


Add the fish sauce, palm sugar, prices spices thaitalian tingler chilli jam, tamarind paste and chopped peanuts, cook for a further 5 Minutes. Now add the coconut milk and stir well.


Thread the marinated meat onto the soaked skewers, heat the grill to high and place the skewers on a wire rack or baking tray.


Brush on some of the peanut mixture prior to grilling and cook on each side for around 5 Minutes until golden brown.


Serve the skewers with the satay dipping sauce.