Pork Satay

pork satay
DifficultyBeginner

Simple to make and delicious too, you’ll have an empty party platter before it gets to the buffet!

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pork satay
Yields1 Serving
Prep Time30 minsCook Time15 minsTotal Time45 mins
For the satay skewers
 450 g lean pork steaks, cut into thin strips
 1 tbsp sesame oil
 1 tbsp mirin
 1 tbsp light soy sauce
For the satay dipping sauce
 3 tbsp coconut cream
 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
1

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.

2

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.

3

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.

4

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

5

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

6

Serve the skewers with the satay dipping sauce.

Ingredients

For the satay skewers
 450 g lean pork steaks, cut into thin strips
 1 tbsp sesame oil
 1 tbsp mirin
 1 tbsp light soy sauce
For the satay dipping sauce
 3 tbsp coconut cream
 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

Directions

1

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.

2

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.

3

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.

4

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

5

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

6

Serve the skewers with the satay dipping sauce.

Pork Satay
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