Pork Satay

John Torode's version of skewered meat kebabs with Thai peanut sauce - authentic and fragrant

• Cooking Time Prep 20 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  452

• Protein

  33g

• Carbs

  19g

• Fat

  27g

• Saturates

  7g

• Fibre

  2g

• Sugar

  17g

• Salt

  2g

Ingredients

• 400g lean pork steaks, cut into strips
• 1 tbsp light soy sauce
• 1 tbsp sesame oil
• For the sauce
• 2 tbsp coconut cream
• 1 tbsp red Thai curry paste
• 1 tsp fish sauce
• 1 tbsp palm sugar
• 4 tbsp tamarind paste
• 140g roasted peanuts, finely chopped
• 100ml coconut milk

Directions

1. Soak 12 bamboo skewers in water while marinating the meat. Mix the meat with the soy sauce and sesame oil, and place in the fridge for at least 30 mins or up to 24 hrs.
2. In a saucepan, combine coconut cream and red curry paste, then cook for 5 mins on a low heat. Add the fish sauce, palm sugar, tamarind paste and chopped peanuts, cook for a further 5 mins, then add the coconut milk.
3. Heat the grill to high, thread marinated meat onto the soaked skewers and place on a baking tray. Grill for 5 mins on each side until golden brown and cooked through. Serve immediately with the satay dipping sauce.

Categories: Barbecue