Spicy Pork Satay
A tasty barbecued pork satay recipe complete with a nutty satay sauce with a delicious amount of heat. Excellent for a summer barbecue.
Introduction
Barbecued pork and authentic spicy Satay sauce combine perfectly in this more-ish summer recipe from the Barbecue cookbook.
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 |
Essential kit
You will need a food processor or blender.
Method
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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