Pork satay skewers recipe
This deliciously nutty, spiced dish is ideal for a summer’s evening, its bright flavour sweetened by the marrying of peanut and pork. I recommend serving it with a bowl of steamed white basmati rice and a salad of ribboned carrot and cucumber.
You will need eight bamboo skewers, pre-soaked in water for 30 minutes, or eight metal skewers for this recipe.
Ingredients
- 1 kg pork fillet
- 2 large red peppers
- 4 spring onions
- 2.2 lbs pork fillet
- 2 large red peppers
- 4 spring onions
- 2.2 lbs pork fillet
- 2 large red peppers
- 4 spring onions
- 200 ml coconut milk
- 2 tbsp crunchy peanut butter
- 1 x 5 cm piece of root ginger
- 2 cloves of garlic
- 1 red chilli
- 1 bunch of coriander
- 1 tsp allergy-friendly stock powder
- 2 tsp soft light brown sugar
- 1 good pinch of sea salt
- 2 tbsp warm water
- 1 tsp toasted sesame oil
- 7 fl oz coconut milk
- 2 tbsp crunchy peanut butter
- 1 x 5 cm piece of root ginger
- 2 cloves of garlic
- 1 red chilli
- 1 bunch of coriander
- 1 tsp allergy-friendly stock powder
- 2 tsp soft light brown sugar
- 1 good pinch of sea salt
- 2 tbsp warm water
- 1 tsp toasted sesame oil
- 0.8 cup coconut milk
- 2 tbsp crunchy peanut butter
- 1 x 5 cm piece of root ginger
- 2 cloves of garlic
- 1 red chilli
- 1 bunch of coriander
- 1 tsp allergy-friendly stock powder
- 2 tsp soft light brown sugar
- 1 good pinch of sea salt
- 2 tbsp warm water
- 1 tsp toasted sesame oil
Details
- Cuisine: Thai
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- First make the satay sauce. Gently heat the coconut milk in a small saucepan. Add the peanut butter and stir continuously over a low heat until it has dissolved and you are left with a thick sauce. Take off the heat and set aside.
- Peel the ginger and finely grate both this and the garlic. Finely chop the chilli, retaining the seeds, and coriander and add to a bowl with the ginger and garlic. Add the stock powder, sugar, salt, warm water and sesame oil and then mix together. Pour over the peanut and coconut milk and stir together before dividing the sauce between two separate bowls.
- Trim any excess fat from the pork fillet and cut into 2.5cm/1in chunks. Add the pork to one bowl of the satay sauce, mix thoroughly, cover and leave to marinate for 30 minutes to 3 hours (don't refrigerate as this tends to make the coconut milk solidify). Set aside the remaining sauce, also covered, for later.
- While the pork is marinating, deseed the pepper and cut into 2.5cm/1in pieces. Finely chop the spring onion into rounds and set aside. When you are ready to cook, preheat the grill to medium-high.
- Thread the marinated pork onto the skewers, alternating every now and then with the chunks of red pepper. Place under the grill and cook for 10-15 minutes, turning occasionally, until the pork is cooked and tender.
- Remove from the grill, place on a serving platter, sprinkle over the spring onions and serve with a bowl of white basmati rice and the remaining satay sauce to dip the pork into.
Recipe taken from The Intolerant Gourmet by Pippa Kendrick.
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