Pork Satay with Chopped Peanuts & Fresh Cilantro
Topped with chopped peanuts and fresh cilantro, this dish is served with a creamy peanut sauce that adds a delightful sweet and savoury touch. Perfect for appetizers
Ingredients
- 1½ pounds Johnstons pork loin sliced into thin strips or cubes
- 1 shallot minced
- 2 garlic cloves minced
- 1 tablespoon grated ginger
- 3 tablespoons finely chopped lemongrass
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1½ teaspoons turmeric
- ¼ teaspoon cayenne
- 1 tablespoon fish sauce
- 1 tablespoon fresh lime juice
- 2 teaspoons soy sauce
- 1 tablespoon brown sugar
- ½ cup full fat coconut milk
- Cilantro for garnish
- Salted dry roasted peanuts for garnish
For the satay sauce
- 1 cup dry roasted peanuts
- 2 cloves garlic chopped
- 1 tsp soy sauce
- 2 tsp sesame oil
- 2 tbsp brown sugar
- 2 tbsp fish sauce
- 2 tbsp lime juice more to taste
- ⅛ tsp cayenne
- ½ cup coconut milk
Instructions
For the skewers
- In a medium sized mixing bowl, stir together the minced shallot, garlic, ginger, lemongrass, cumin, coriander, turmeric, cayenne, fish sauce, lime juice, soy sauce, brown sugar and coconut milk, whisk to combine.
- Add the pork strips and toss to coat well. Let marinate for at least 30 minutes or overnight. Meanwhile, soak 12-15 bamboo skewers in water.
For the peanut sauce
- Pulse the peanuts in a food processor until finely ground. Add the garlic, soy sauce, sesame oil, brown sugar, fish sauce, lime juice, cayenne & coconut milk, process until well puréed. Transfer to a bowl, then taste and adjust seasoning as needed.
- Thread slices or cubes of pork onto each bamboo skewer, keeping the meat as flat as possible. Grill on a preheated BBQ, on a sheet pan under the broiler or a stovetop grill pan for about 3 minutes on each side, until cooked through and lightly browned.
- Transfer to a platter with a bowl of the sauce and garnish with the chopped peanuts, lime wedges and fresh cilantro if desired.
