Spicy Pork Satay

From the book Barbecue
Spicy Pork Satay

Barbecued pork and authentic spicy Satay sauce combine perfectly in this more-ish summer recipe from the Barbecue cookbook.

For how many? Serves 4

Ingredients

  • 500g (1lb) pork fillet, sliced and skewered
  • 2 lemongrass stalks
  • 1 tbsp grated fresh ginger
  • 2 garlic cloves, crushed
  • 1 onion
  • 2 tsp ground fennel
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp turmeric
  • 1 tbsp lime juice
  • 1 tbsp sunflower oil
  • Salt, black pepper
  • For the spicy peanut sauce:
  • 250g (8oz) peanut butter
  • 2 garlic cloves, crushed
  • 1 tbsp grated fresh ginger
  • 1 tsp turmeric
  • 1 tsp tabasco
  • 1 tbsp toasted sesame oil
  • 4 tbsp soy sauce
  • 2 tbsp runny honey
  • Juice of 1 lemon
  • 125ml (4oz) water

Instructions

ESSENTIAL EQUIPMENT

12-25cm (10in) pre-soaked bamboo skewers

Remove and discard the tough outer skin from the lemongrass stalks and roughly chop. Place lemon grass, ginger, garlic, onion, fennel, cumin, coriander, turmeric, lime juice and oil in a food processor or blender; pulse to form a smooth paste. Spread paste over both sides of the pork skewers. Cover and refrigerate for 4 hours. Grill according to instructions opposite. Sprinkle with salt and pepper. Serve hot with spicy peanut sauce.

OUTDOOR

Grill over medium-hot coals until pork is opaque but still juicy, 3 minutes per side.

INDOOR

Preheat overhead grill. Grill until pork is opaque but still juicy, 3 minutes per side.

THINK AHEAD

Marinate pork up to 1 day in advance. Cover and refrigerate.

COOKS’ NOTE

For maximum flavour, be sure to toast and crush all the spices freshly.

To make the Peanut Butter Sauce:

Place peanut butter, garlic, ginger, turmeric, Tabasco, oil, soy sauce, honey, lemon juice and water in a food processor or blender; pulse until smooth. Cover and let stand for 30 minutes at room temperature to allow flavours to blend. Sever chilled or at room temperature.

THINK AHEAD

Make sauce up to 3 days in advance. Cover and refrigerate.

COOKS’ NOTE

For a spicy peanut dip with an extra-rich coconut flavour, replace the water with an equal amount of coconut milk.

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