Pork Satay with Tangy Peanut Sauce
Try these succulent tasty satay sticks made with pork and paired perfectly with a tangy peanut sauce
4 – 6people
4 – 6people
For the pork satay
  • 1kilogram piece of pork(can be sholder, leg or fillet as you prefer)
  • 100grams shallot(3 medium shallots)
  • 20grams garlic(about 4 medium cloves)
  • 20grams lemongrass(1 small stalk)
  • 1teaspoon minced ginger
  • 1/4teaspoon ground cumin
  • 1/2teaspoon ground fennel seeds
  • 1teaspoon ground coriander
  • 1/2teaspoon ground turmeric
  • 1/2teaspoon chilli powder
  • 1/4teaspoon ground nutmeg
  • 50mililitres coconut milk
  • 2teaspoons fish sauce
  • 2teaspoons light soy sauce
  • 1teaspoon oyster sauce
  • 1teaspoon salt
  • 50grams tamarind pulp(to be divided for the marinade and sauce)
  • 2teaspoons sugar
For the peanut sauce
  • 150grams unsalted roasted peanuts
  • 3tablespoons peanut oil
  • 10grams dried red chilli(about 10 – 15 chilies, depending on size)
  • 25grams garlic(about 5 cloves)
  • 100grams shallots(about 3 medium shallots)
  • 30grams lemongrass(1 large stalk, finely sliced)
  • 10grams chopped galangal(about 2 teaspoons)
  • 1teaspoon shrimp paste
  • 125mililitres coconut milk
  • 250mililitres water
  • 1 kaffir lime leaf
  • 2teaspoons palm sugar
  • 1/2teaspoon salt
To serve
  • 20 small bamboo skewers
  • Diced onion and cucumber(optional)
To marinate the pork
  1. Plan to marinate the pork a little in advance – at least a couple of hours beforehand, up to overnight.
  2. Slice the pork into slices into 1cm thick slices, between 6 – 8cm long (1/2 inch by 3 inches) and set aside.
  3. Mix the tamarind pulp with 100ml hot water and mash with a fork or fingers until the seeds and pulp separate. Strain off the thick liquid and discard the pulp. Set aside 2 teaspoons for the marinade and reserve the rest for the peanut sauce.
  4. In a mortar and pestle or food processor, blend the shallot, garlic, lemongrass and ginger into a smooth paste, then combine with 2 teaspoons of the tamarind and the remaining satay ingredients. Mix the marinade very well with the pork and set aside to marinate.
To make the peanut sauce
  1. In a food processor, process the peanuts until chopped as finely as you like. Set aside. Deseed the dried chillies and soak in hot water for 20 minutes till softened and roughly chop. Grind or process the chillies, lemongrass, shallot, garlic, galangal and shrimp paste as smooth as you can and set aside.
  2. Heat the peanut oil over medium heat and fry off the paste you just made for 5 minutes until softened, then add in the ground peanuts and the remaining sauce ingredients and stir well. Bring to the boil, then turn down to a simmer and cook for 20 minutes. Check for seasoning and add more salt, sugar or tamarind if required.
Prepare and cook the satay
  1. If cooking the satay on a grill or barbecue, you can soak the skewers in water for 30 minutes before using to stop them burning.
  2. Thread 2 – 3 pieces of pork through the length of the meat from end to end so that it lies flat. Repeat till all the meat is used.
  3. Skewers can be cooked over a charcoal/ gas grill outdoors, or indoors on a grill pan or heavy frying pan. Cook satays for 2 mins each side over high heat, or until just cooked through. Be careful not to overcook!