Pork Satay
pig meat in a nutty sauce
Yield
4 servingsPrep
12½ hrsCook
10 minReady
12¾ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pork chops
tender, think boneless , 450g |
|
| 1 | each |
thai peanut sauce
any peanut sauce, 1 jar |
* |
| For the marinade | |||
| 2 | tablespoons |
soy sauce, light
|
|
| 1 | tablespoon |
shaoxing wine
or dry sherry |
* |
| 2 | tablespoons |
garlic
finely chopped |
|
| 1 | teaspoon |
black pepper
freshly ground |
|
| 2 | teaspoons |
sesame oil
|
|
| 1 | teaspoon |
sugar
|
|
| 2 | teaspoons |
chinese five spice powder
|
*
|
| 1 | x |
salt
to taste |
*
|
| For the peanut sauce | |||
| 1 | tablespoon |
peanut oil
|
|
| 2 | tablespoons |
garlic
coarsely chopped |
|
| 3 | tablespoons |
shallots
coarsely chopped |
|
| 2 | each |
red chili peppers
seeded and chopped |
*
|
| 1 | tablespoon |
ginger
finely chopped fresh |
|
| 1 | tablespoon |
limes
or lemon juice |
*
|
| 2 | tablespoons |
coconut milk
|
|
| 1 | tablespoon |
soy sauce, light
|
|
| 1 | tablespoon |
soy sauce, dark
|
|
| 1 | teaspoon |
sugar
|
|
| 1 | cup |
water
8 fl oz |
|
| 6 | ounces |
peanuts
roasted, coarsely ground in a food processor |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pork chops
tender, think boneless , 450g |
|
| 1 | each |
thai peanut sauce
any peanut sauce, 1 jar |
* |
| For the marinade: | |||
| 3E+1 | ml |
soy sauce, light
|
|
| 15 | ml |
shaoxing wine
or dry sherry |
* |
| 3E+1 | ml |
garlic
finely chopped |
|
| 5 | ml |
black pepper
freshly ground |
|
| 1E+1 | ml |
sesame oil
|
|
| 5 | ml |
sugar
|
|
| 1E+1 | ml |
chinese five spice powder
|
*
|
| 1 | x |
salt
to taste |
*
|
| For the peanut sauce: | |||
| 15 | ml |
peanut oil
|
|
| 3E+1 | ml |
garlic
coarsely chopped |
|
| 45 | ml |
shallots
coarsely chopped |
|
| 2 | each |
red chili peppers
seeded and chopped |
*
|
| 15 | ml |
ginger
finely chopped fresh |
|
| 15 | ml |
limes
or lemon juice |
*
|
| 3E+1 | ml |
coconut milk
|
|
| 15 | ml |
soy sauce, light
|
|
| 15 | ml |
soy sauce, dark
|
|
| 5 | ml |
sugar
|
|
| 237 | ml |
water
8 fl oz |
|
| 173.4 | ml/g |
peanuts
roasted, coarsely ground in a food processor |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
For the pork satays:
Cut the pork into thin slices, about 2½ cm (1 in) wide and 7½ cm (3") long.
In a large bowl, combine the pork slices with all the marinade ingredients.
Leave to marinate overnight in the fridge.
The next day, soak some bamboo skewers in cold water for 15 minutes.
Thread the pork on to the skewers and set aside.
Prepare a barbeque or preheat a ridged grill pan of the oven grill.
When the charcoal is ash white or the grill is very hot, cook the satay for 2 minutes on each side, until golden brown.
Serve at once with the peanut sauce.
For the peanut sauce:
Heat a wok or frying-pan, add the groundnut oil and, when it is slightly smoking, add the garlic, shallots, chillies and ginger and stir-fry for 1 minute.
Then add the lime or lemon juice, coconut milk, light and dark soy sauce, sugar, water and some salt and pepper.
Cook for 5 minutes, then add the coarsely ground peanuts and mix well.
Continue to simmer the sauce until you get the constituency you like.
Add more water if you prefer it slightly thinner.
Remove from the heat and leave to cool (the sauce should be served at room temperature).
