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Thai Pork Sates    HT   HD  MC   Thai    45mins


Serves 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



For the Thai Peanut sauce

100g/4oz Desiccated Coconut

100g/4oz Salted Peanuts

*1/2  teasp Turmeric

*1/2  teasp Curry Powder

*1/4    teasp Cayenne

2 tbsp Sugar

1 teasp Lemon Juice

Other Ingredients

675g/1-1/2    lb Fillet of Pork

*1 tbsp Curry Powder

*1/2    teasp Coriander Powder

*1/4       teasp Turmeric

A 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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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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