Today's recipe is for a classic Indonesian-style dish of pork strips in a Sweet Chilli marinade that are cooked on a barbecue (grill) and served with a peanut and coconut milk sate sauce.
This recipe can serve two as a main meal or four as a starter. It also makes an excellent addition to any barbecue.
Satay PorkServes: 2
Ingredients:450g (1 lb) thin pork loin steaks
6 tbsp dark soy sauce
3 tbsp sweet chilli sauce
2 tbsp brown sugar
2 tbsp lime juice
2cm (4/5 in) length fresh ginger root, peeled and finely grated
1 garlic clove, crushed
For the Satay Sauce:1 garlic clove, crushed
1 tbsp chilli-infused oil
175g crunchy peanut butter
2 tbsp dark soy sauce
2 tbsp sweet chilli sauce
150ml (3/5 cup) coconut milk
2 tbsp fresh coriander (cilantro) leaves, chopped
Method:Slice the pork into 2cm wide strips. In a bowl, combine the dark soy sauce, sweet chilli sauce, brown sugar, lime juice, ginger and garlic. Add the pork and toss to coat then cover the dish and set aside to marinate in the refrigerator for 2 hours, stirring occasionally.
In the meantime, place wooden skewers to soak in a large bowl of water for 2 hours.
For the satay sauce, fry the garlic and chilli in oil for about 90 seconds. Gradually add the peanut butter, soy sauce, sweet chilli sauce and coconut milk. Bring to a simmer over medium heat then immediately take off the heat before stirring in the coriander leaves.
When marinated, thread the pork onto the soaked skewers (discard any left-over marinade). Place either on a barbecue over hot coals or under a hot grill (broiler) and cook for between 8 and 10 minutes, turning occasionally.
Serve hot, accompanied by the satay sauce and lime wedges.
As well as pork, this dish can also be made with lamb, goat meat, chicken or even beef.
For hundreds more barbecue (grilling) recipes, why not visit the Celtnet Barbecue and Grilling recipes pages.
This post first appeared on Celtnet Recipes, please read the originial post: here