Pork Satay with Peanut and Chili Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 640 cal. | (30 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 25 g | (100 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 14.2 mg | (118 %) | ||
| Vitamin K | 4.8 μg | (8 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 14.8 mg | (123 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 18.4 μg | (41 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 736 mg | (18 %) | ||
| Calcium | 45 mg | (5 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 14.4 g | |||
| Uric acid | 192 mg | |||
| Cholesterol | 49 mg | |||
| Complete sugar | 30 g |
Ingredients
- For the satay
- 400 grams Pork cutlet
- 4 shallots
- 2 cloves garlic cloves
- 1 pc ginger
- 1 Tbsp Coriander
- ½ tsp ground cumin
- 1 tsp salt
- 2 Tbsps sugar
- 3 Tbsps vegetable oil
- For serving
- 16 Wooden skewers
- vegetable oil (for frying)
- For the peanut sauce
- 100 grams unroasted, unsalted Shelled peanut
- 200 milliliters Coconut milk
- 1 tsp Curry paste
- 2 Tbsps sugar
- 2 Tbsps Lime juice
- 1 tsp soy sauce
- salt
- 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
For the satay: Rinse pork and cut into strips, about 10 x 3 cm (approximately 4 x 1 1/5 inches). Peel and mince shallots. Peel and press garlic. Peel and grate ginger. Grind coriander seeds in a mortar, then add shallots, garlic, ginger, cumin powder, salt, sugar and oil and grind into a paste. Cover pork with paste and marinate for 1 hour.
Soak wooden skewers in cold water.
For the peanut sauce: Roast peanuts in a dry frying pan. Combine coconut milk and curry paste in a pan. Add peanuts and bring to a boil. Add sugar and lime juice and cook for 1 minute. Coarsely puree and season, as desired with soy sauce and salt.
For the chili sauce: Combine all chili sauce ingredients. If sauce is too spicy, add more lemon juice and sugar.
Roll up marinated pork and place on skewers.
Grill satay or cook in a pan with hot oil. Remove from heat and serve with sauces.
