Earlier this week I posted about my family’s birthday get-together. I mentioned I had made pork satay skewers with a peanut dipping sauce and showed an image I had taken on my i-phone of the cooked satays.
From the wonderful comments it became clear that quite a few of you were interested in the satays and would like the recipe. I wanted to post the satays but didn’t think I could because having been in entertaining mode and not blogger mode, I neglected that very important part of being a food blogger and that would be the photographs! The only image I have is the dreadful one from my i-phone where I didn’t even bother to remove the tongs from the platter.
Never mind! I’m posting the recipe anyway because these satays were very good so you deserve to be able to make them for yourselves. There is quite a bit of preparation involved but you can do it all a day ahead and it really is worth it. If you don’t like pork I’m sure these would be equally as good made with chicken or beef. I made triple the quantity listed in the recipe below however just one quantity of the satay sauce.
Pork Satays with Peanut Sauce
Makes: 12 bamboo skewers
Degree of Difficulty: 2/5
Cost: I used pork leg steak however you can use pork fillets but they’re more expensive.
- 500g (1 lb) pork, cut into strips
- 1 tbspn Coriander Garlic Paste (recipe follows)
- 1 tbspn shaved palm sugar
- 1 tbspn fish sauce
- 1/2 cup coconut cream
- 1 tbspn curry powder
- 2 cups coconut cream
- 2 tbspns Red Curry Paste (recipe is here)
- 1 tbspn palm sugar
- 2 tbspns fish sauce
- 2 tbspns tamarind water
- 1 tbspn sweet soy sauce (kecap manis)
- 1 cup roasted, unsalted, ground peanuts
Combine all marinade ingredients. Place pork in glass dish, pour over marinade and leave for a minimum of 2 hours but preferably overnight. Soak the bamboo skewers before threading on the pork so they won’t burn on the barbecue. Barbecue on medium heat for about 10 minutes. Serve with the peanut sauce.
To make the sauce, heat half a cup of coconut cream in a wok, add curry paste and cook until fragrant. Add palm sugar, fish sauce, tamarind water, sweet soy, peanuts and remaining coconut cream. Bring to a boil, reduce heat to a simmer and cook for a further 10 minutes. Store in a sealed glass container in the refrigerator. Keeps well for 2-3 weeks.
Makes 2 cups.
Coriander Garlic Paste:
- 1 tsp whole white peppercorns
- 1/2 cup chopped coriander root and stem
- 1/4 cup garlic, peeled and chopped garlic
Pound white peppercorns in a mortar and pestle. Add coriander and garlic and pound to a paste.
Makes 3/4 of a cup.
All these recipes are from Spirit House, Thai Cooking.
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