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Pork satay

Pork satay

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Rating: 4 out of 5.4 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus marinating
  • Easy
  • Serves 4

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

Nutrition: per serving
NutrientUnit
kcal438
fat26g
saturates7g
carbs15g
sugars12g
fibre3g
protein34g
salt1.8g
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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
  • 1 tsp fish sauce
  • 1 tbsp palm sugar
  • 2 - 3 tbsp tamarind paste
  • 140g roasted peanut , finely chopped
  • 100ml coconut milk

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
JOHN'S TIPS

John Torode says: "It’s best to soak the skewers in warm water for an hour before you start. This will stop them from splintering and also prevent them from burning when you cook them. Try to leave the meat to marinate for 24 hours. It helps to tenderise it, makes it easier to thread and improves the taste."

Goes well with

Recipe from February 2012, February 2012

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Overall rating

Rating: 4 out of 5.4 ratings
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