Pork Satay

Preparation

• 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.

• 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.

• Arrange the skewered pork on a plate, pour a little of the sauce over the meat and serve the remainder separately.