Thai pork satay with spicy sauce

 

     Coriander and cumin are used in both satay and the sauce, giving an authentic pungent flavour.

Serves 8

• ½ small onion, finely chopped
• 2 garlic cloves, crushed
• 30 ml lemon juice
• 15 ml soy sauce
• 5 ml ground coriander
• 2 ml ground cumin
• 5 ml ground turmeric
• 30 ml vegetable oil
• 450 gr pork tenderloin
• Fresh coriander sprigs, to garnish
• Boiled rice, to serve

For the sauce

• 50 gr creamed coconut, chopped
• 60 ml crunchy peanut butter
• 15 ml lemon juice
• 2 ml ground cumin
• 2 ml ground coriander
• 5 ml brown sugar
• 15 ml soy sauce
• 1-2 red chillies, or ½ red chilli, seeded and finely chopped
• 15 ml chopped fresh coriander

For the salad

• ½ small cucumber, peeled, diced
• 15 ml white wine vinegar
• 15 ml chopped fresh coriander
• Salt and fresh ground black pepper

Soak eight wooden skewers in water for about 30 minutes - this will prevent them from charring during grilling.
Place the onion, garlic, lemon juice, soy sauce, ground spices and oil in a food processor or blender and pulse until smooth ; alternatively, mix a large bowl.

Using a sharp knife, cut the pork into thin strips and place in a deep bowl, then spoon over the marinade and mix well ; cover and chill for at least 2 hours.

Preheat the grill to the hottest setting ; thread about two or three pieces of pork on to each skewer and grill on a rack for 2-3 minutes each side, basting once with the marinade.

To make the sauce, dissolve the creamed coconut in 150 ml boiling water ; put the remaining ingredients into a pan and stir in the coconut liquid.
Bring to the boil, then simmer 5 minutes, until thick.

Mix the salad.
Place the satay sticks on a plate and serve with the sauce, salad and rice.

BON APPÉTIT