SEARCH

Satay Pork Skewers

Prepare: 10 minutes, plus marinating.
Cook: 4-6 minutes
Makes 18-20 (serves 6)

The marinade used here is wonderful with pork or chicken, and it can also be boiled and served as a sauce.

Ingredients
Satay marinade:
3 gloves garlic, peeled and chopped
3cm piece of ginger, peeled and grated
2 tbsp soy sauce
3 tbsp sweet Thai chilli sauce
1 tbsp fish sauce
2 tbsp peanut butter
½ cup coconut cream
2 spring onions, finely sliced
Handful of coriander leaves chopped.

2 pork fillets, each halved crosswise, and then each half cut lengthwise into ½ cm strips.

Directions:

COMBINE marinade ingredients. Mix through pork. Cover and chill in the fridge for at least an hour (up to 24). Meanwhile soak 18-20 wooden skewers in cold water and heat grill.

LIFT the meat from the marinade. Thread strips lengthways on to the skewers, concertina style. Cover ends of skewers with foil to prevent them from burning. Grill- close to the heat source- for 2-3 minutes on each side until stating to brown.

BOIL marinade for 5 minutes while meat cooks. Dunk cooked skewers (without the foil) into boiled marinade to glaze and serve extra sauce in a jug on the side.

Cooks note: vermicelli, known also as bean thread or cellophane noodles, is often found in the supermarket. The clear, brittle strands soften after soaking in hot water for a few minutes. Packets containing individually wrapped small bundles are the most useful, as the large packets contain one vast hank which makes a mess when you separate it.

Purchase products in this recipe:

Free Range Lean Diced Pork - 1kg Pack

Free Range Lean Diced Pork - 500gm Pack