Thai Pork Sates
HT HD MC Thai
8 as a starter or 4 as a main course
Hot Pork Nuts Spices Hors d'oeuvre Appetizer
Starter Main Course Gluten Wheat Dairy Free Eggless Thailand Asia Asian
the Thai Peanut sauce
*1/2 teasp Turmeric
teasp Curry Powder
teasp Lemon Juice
675g/1-1/2 lb Fillet of Pork
teasp Coriander Powder
pinch of Cayenne
1. Cut the
pork into 5mm/1/4 inch thick slices; then cut each slice into 2.5cm x 5cm, 1 x 2 inch rectangles. Place the pork strips in a
bowl and add the curry, coriander, turmeric,
cayenne pepper (or contents of spice pack) 1 and salt.
2 . Wet your
hands and gently knead the spices into the meat, adding 5 ml/1 teasp
each of peanut oil and water to help work the spice mixture in. Knead again. Cover the bowl and-leave for 2 hours.
3. To make
Thai peanut sauce, put the desiccated coconut in a bowl and add 300ml/10
fl. oz. water. Mix well then strain the coconut through a fine sieve, pressing
the coconut milk into a bowl with a wooden spoon.
4. Grind the
peanuts coarsely. Add the turmeric, curry, cayenne pepper (or contents of spice
pack 2) and sugar
to the coconut milk and cook over a medium heat, stirring, until the sauce comes to the boil. Reduce the heat to low and add the
ground peanuts Continue to cook, stirring
constantly, for 2 minutes.
5. Add the lemon juice and salt, to taste. Remove
the sauce from the heat and cool.
6. Preheat the
grill. Thread thin metal or bamboo skewers with the pieces of pork. The skewer enters the meat 2-3 times, like a needle threading through cloth.
7. Brush the
pork sates with peanut oil and grill 10-14 in from the heat, turning frequently,
until the sates are cooked through: 4-6 minutes on each side.
Serve hot with the peanut sauce on the side.
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