Pork Satay with Peanut and Chili Sauce recipe

Ingredientsfor

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

How healthy are the main ingredients?

Coconut milk sugar ginger sugar garlic clove soy sauce

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Preparation

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.

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 %)

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Ingredients

Pork Satay with Peanut and Chili Sauce