Pork Satay with Dips
Ingredients
- Ingredients
- 14 ozs pork escalope
- 4 shallots
- 2 cloves garlic cloves
- 1 pc fresh ginger (approx. 1")
- 1 Tbsp Coriander
- ½ tsp ground Cumin
- 1 tsp salt
- 2 Tbsps sugar
- 3 Tbsps neutral Oil
- For the Peanut Sauce
- 1 cup unsalted, unroasted Peanuts
- ⅞ cup Coconut milk
- 1 tsp Curry paste
- 2 Tbsps sugar
- 2 Tbsps Lime juice
- 1 tsp soy sauce
- salt (if necessary)
- For the Chili Sauce
- 2 Tbsps lemon juice
- 1 Tbsp Nam pla (fish sauce)
- 1 Tbsp light soy sauce
- ½ tsp Chili powder
- 1 Tbsp sugar
Preparation steps
Wash and dry the pork and cut into 4 x 1" strips. Peel the shallots and dice very finely. Peel and press the garlic. Peel and finely grate the ginger. Crush the coriander seeds in a mortar, then add the shallots, garlic, ginger, ground cumin, salt, sugar and oil and grind to a paste. Mix the meat with the paste and marinate for 1 hour.
Meanwhile, soak the wooden skewers in cold water and prepare the sauces.
Toast the peanuts in a dry frying pan until golden brown. Mix the coconut milk with the curry paste, add to the peanuts and bring to the boil. Add the sugar and lime juice and simmer gently for 1 minute. Puree coarsely with a hand blender and add soy sauce and a little salt (if necessary) to taste.
Mix the ingredients for the chili sauce and taste. If it is too sharp add more lemon juice and sugar.
