Pork Satay

Serves: to serve 4 - 6

Prep Time: 15 Minutes + waiting

Cook Time: 10 Minutes

Ready In: 25 mins
+ waiting

FOR THE SATAY & PASTE

1 lb - pork fillet

1 teaspoon - coriander powder

2 stalks - lemon grass

6 - shallots

2 cloves - garlic

4 tablespoons - sunflower oil

1 teaspoon - chili powder

2 teaspoons - turmeric powder

4 teaspoons - sweet soy sauce

1 teaspoons - oyster sauce

1 - cucumber

FOR THE PEANUT SAUCE

1 teaspoon - chili powder

1 tablespoon - sunflower oil

1 - onion

1 clove - garlic

2 tablespoons - lemon juice

5 tablespoons - cold water

4 tablespoons - crunchy peanut butter

1 teaspoon - salt

1 teaspoon - cumin powder

1 teaspoon - coriander powder

Peel the shallots and the garlic. Cut the pork into small cubes of about ¾" (2cm). Place all the other paste ingredients except the cucumber in a food processor and grind to a paste. Add in a little water if needed. Marinate the pork pieces in the spice paste for 10-12 hours (overnight in the fridge works well).
Thread the pork onto bamboo skewers and grill for 2-3 minutes on each side. Serve hot with fresh cucumber slices and the peanut sauce.
To make Peanut Sauce, peel and grate (shred) the onion, peel and crush (mince) the garlic. Blend the chili powder with 1 teaspoon of cold water to make a paste. Heat the sunflower oil in a pan and add the onion and garlic. Fry gently until the onion is soft then add all the remaining sauce ingredients, stirring well to combine them together. When warm, transfer the sauce to a serving bowl and serve warm with the satay.