Pork Satay #2

Originating in Indonesia, satay are skewers of meat marinated with spices and grilled quickly over charcoal. It's street food at its best, prepared by vendors with portable grills who set up stalls at every street corner and market place. You can make satay with chicken, beef or lamb.


makes about 20
450 g (1 lb) lean pork
5 ml (1 tsp) grated root ginger
1 stalk lemon grass, finely chopped
3 garlic cloves, finely chopped
15 ml (1 tbsp) medium curry paste
5 ml (1 tsp) ground cumin
5 ml (1 tsp) ground turmeric
60 ml (4 tbsp) coconut cream
30 ml (2 tbsp) fish sauce
5 ml (1 tsp) granulated sugar
20 wooden satay skewers
oil for cooking

for the satay sauce

250 ml (8 fl oz) 1 cup coconut milk
30 ml (2 tbsp) red curry paste
75 g (3 oz) crunchy peanut butter
120 ml (4 fl oz) 1/2 cup chicken stock
45 ml (3 tbsp) brown sugar
30 ml (2 tbsp) tamarind juice
15 ml (1 tbsp) fish sauce
2.5 ml (1/2 tsp) salt


1. Cut the pork thinly into 5 cm (2 in) strips. Mix together the ginger, lemon grass, garlic, medium curry paste, cumin, turmeric, coconut cream, fish sauce and sugar.

2. Pour over the pork and leave to marinate for about 2 hours.

3. Mean while, make the sauce. Heat the coconut milk over a medium heat, then add the red curry paste, peanut butter, chicken stock and sugar.

4. Cook and stir until smooth, about 5 - 6 minutes. Add the tamarind juice, fish sauce and salt to taste.

5. Thread the meat on to skewers. Brush with oil and grill over charcoal or under a preheated grill for 3 - 4 minutes on each side, turning occasionally, until cooked and golden brown. Serve with the satay sauce.

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