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Pork Satay
Ingredients
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For the marinade:
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2 tablespoons oil
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3 tablespoons soy sauce
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1 teaspoon tomato purée
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1 teaspoon light brown sugar
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½ teaspoon Hot Chilli Powder
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450 gram (1 pound) lean pork fillet, cut into small cubes
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For the sauce:
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2 teaspoon oil
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½ teaspoon Ground Ginger
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¼ teaspoon Hot Chilli Powder
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75 gram (3 ounce) crunchy peanut butter
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300 millilitre (½ pint) boiling water
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1 teaspoon light brown sugar
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15 gram (½ ounce) creamed coconut
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1 teaspoon Garlic Pepper
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Schwartz Sea Salt to season
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2 teaspoon lemon juice
Key Products
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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