Pork satay

Prep: 20 mins Cook: 15 mins Plus marinating

Easy

Serves 4
John Torode's version of skewered meat kebabs with Thai peanut sauce - authentic and fragrant

Nutrition and extra info

Nutrition: per serving

  • kcal452
  • fat27g
  • saturates7g
  • carbs19g
  • sugars17g
  • fibre2g
  • protein33g
  • salt2g
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Ingredients

  • 400g lean pork steak, 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
    Thai curry paste

    Thai curry paste

    Many Thai and Thai-inspired dishes start with a highly flavoured paste. These are made from a…

  • 1 tsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 1 tbsp palm sugar
  • 4 tbsp tamarind paste
    Tamarind

    Tamarind

    tam-ah-rin-d

    A seed pod from the tamarind tree that is used extensively in South-East Asian and Indian…

  • 140g roasted peanut, finely chopped
  • 100ml coconut milk

Method

  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.

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Comments, questions and tips

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Comments (1)

tanyah's picture
5

This is delicious. The satay I made just as the recipe stated. I whizzed the peanuts in a little grinder. It was superb. I marinated the pork overnight in the simple marinade but it worked brilliantly. Perfection!

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