Pork Satay Recipe |
Ingredients: |
500 g lean pork or pork rib-eye steaks, cut into small strips about 2½ cm long and 1 cm thick 2 teaspoons ground coriander ½ teaspoon ground cumin 2 cloves garlic, finely chopped 1 teaspoon ground turmeric A 3-cm length of ginger, finely minced 10 shallots, peeled and finely chopped 2 stalks lemongrass, finely chopped (use bottom white part only) 1 teaspoon salt 3 teaspoons sugar 2 tablespoons oil, plus extra for basting wooden satay skewers or sticks Sauce: 2 tablespoons oil 1 tablespoon shrimp paste (belachan) 2 tablespoons chili paste (*refer below) 60 g roasted peanuts, ground 50 ml tamarind juice 150 ml coconut milk Salt to taste Sugar to taste *Chili Paste: 8 dried chilies, soaked till soft 20 shallots, peeled 3 cloves garlic, peeled 8 candlenuts 2 stalks lemongrass 4 thin slices galangal 2 tablespoons oil |
Method: Combine all satay ingredients in a bowl and mix well. Let marinate, covered and refrigerate, 4-5 hours. To cook, thread 4-5 pieces of pork onto each wooden satay skewer or stick and grill satays, basting with a little oil, for 10-15 minutes, turning frequently, or until cooked through. To prepare sauce, heat oil in a non-stick pan over medium heat. When hot, add shrimp paste and chili paste and sauté for 2 minutes or until fragrant. Add peanuts and fry, stirring for 1 minute, then add tamarind juice and coconut milk and bring to boil. Cook, stirring and scraping bottom of pan, for another 3-4 minutes until sauce thickens or until oil separates out from mixture. Season with salt and sugar to taste. Serve sauce with grilled satays. |
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