This mouth-watering satay dish is a no-fuss recipe made with simple ingredients by one of our customers, Mark. A popular dish in South-East Asia, pieces of spiced pork are skewered with a bamboo stick, grilled, and served with a dipping sauce (the marinade doubles up as a dipping sauce). The recipe can also be used to marinade prawns or chicken, and is also great on a BBQ!
Ingredients (Serves 4-6)
- 600g pork leg, diced into large chunks
For the marinade:
- 300g crunchy peanut butter
- 4 garlic cloves, roughly chopped
- 2 shallots, roughly chopped
- 1 large thumb-size piece of ginger
- 1 red chili, finely sliced
- 2 limes, zest of 1 and juice of 2
- 1 tbsp soy sauce
- 3 tbsp kecap manis ( a sweet soy sauce, can be found in most supermarkets)
- 1 tbsp fish sauce
- 1 tbsp palm sugar or light brown sugar
- ½ tsp sweet paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- Pop all the marinade ingredients in a food processor until it forms a paste.
- Mix half of the marinade into a mixing bowl and add the pork to coat, then cover and chill in the fridge for at least half an hour, up to 24 hours if you’ve got the time!
- If you’re using wooden skewers, soak them in cold water for at least 15 mins to stop them from burning.
- Put the other half of the marinade in a saucepan, adding a large splash of water. Heat the sauce gently, stirring every now and again, until the sauce turns a little darker. Take off the heat and pop in a small bowl, this is your dipping sauce.
- Heat your grill as high as it will go, then oil a baking tray lined with tin-foil.
- Thread the marinated pork onto 8-12 skewers, then lay on the tray and grill for 4-5 mins, turn them over, and grill for a further 4-5 mins. They should be lightly blackened in places.
- Serve with the dipping sauce, steamed rice, lime wedges and sliced cucumber and spring onions.
We’ve got a great range of other pork recipes on our Recipe Blog, including Lewis’ Pork Fillet Wellington, Asian Pork Burger with Spicy Slaw, Reuben’s Pulled Pork, Pork Chops with Caramelized Plums and Brazilian Spicy Pork with Zingy Mango Slaw.