Pork Satay
Ingredients
- 1 large pork fillet
- 10 tablespoons coconut milk
- 1 tablespoon Thai fish sauce
- 1 heaped tablespoon Madras curry powder
- 1 tablespoon soft brown sugar
- 1 teaspoon salt
- For the sauce: 100g peanut butter
- 1 tablespoon red Thai curry paste
- 250ml coconut milk
- 30g caster sugar
- 2 tablespoons vegetable oil
- 1 teaspoon salt
Method
Cut the pork into thin slices and add to a bowl with the mixed coconut milk, fish sauce, curry powder, sugar and salt. Turn well to coat, cover with film and refrigerate overnight, turning a couple of times.
Place eight wooden kebab skewers to soak in a jug of water.
For the sauce, heat the oil in a pan and fry the curry paste for three minutes, add the remaining ingredients, bring to a boil then allow to cool.
Thread the meat slices onto the skewers, ensuring they don't overlap, and cook over a medium flame for three minutes each side — they should be lightly browned.
Serve with the sauce as a starter, or turn them into a main course with rice and a piquant cucumber salad: combine small chunks of a cucumber, one finely-sliced red chilli, six tablespoons of cider vinegar, a tablespoon of caster sugar and a teaspoon of salt.
From the May 2018 edition of the Churston Farm Shop recipe collection. View the original edition (PDF)