Pork Satay

Prep Time
15 Minutes
Cook Time
15 Minutes
Ingredients
18
A pork satay flavoured with Chilli, Ginger and Garlic Pepper.
Ingredients
  • For the marinade:

  • 2 tablespoons oil

  • 3 tablespoons soy sauce

  • 1 teaspoon tomato purée

  • 1 teaspoon light brown sugar

  • ½ teaspoon Hot Chilli Powder

  • 450 gram (1 pound) lean pork fillet, cut into small cubes

  • For the sauce:

  • 2 teaspoon oil

  • ½ teaspoon Ground Ginger

  • ¼ teaspoon Hot Chilli Powder

  • 75 gram (3 ounce) crunchy peanut butter

  • 300 millilitre (½ pint) boiling water

  • 1 teaspoon light brown sugar

  • 15 gram (½ ounce) creamed coconut

  • 1 teaspoon Garlic Pepper

  • Schwartz Sea Salt to season

  • 2 teaspoon lemon juice

Key Products
Hot Chilli Powder

Product Information

£ 2.17/unit,85g
Ground Ginger

Product Information

£ 1.69/unit,26g
Hot Chilli Powder

Product Information

£ 2.17/unit,85g
Garlic Pepper

Product Information

£ 1.89/unit,45g

Instructions

  • 1 Combine the marinade ingredients in a bowl. Add the meat, stir well, cover and refrigerate for 2 hours or overnight. Thread the meat onto small wooden or metal skewers and grill for 6-8 minutes, turning frequently until cooked.
  • 2 To make the sauce, heat the oil in a small saucepan, add the Ginger, Hot Chili Powder, and peanut butter and cook for 1 minute. Remove from the heat and stir in the boiling water, sugar, creamed coconut, Garlic Pepper and Salt. Bring to the boil, stirring. Simmer gently for 5-6 minutes or until the sauce is of the desired consistency. At the end of cooking, stir in the lemon juice.
  • 3 Arrange the skewered pork on a plate, pour a little of the sauce over the meat and serve the remainder separately.
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