Simple pork satay skewers
These satay pork skewers are great as an appetiser to any meal or even just for portable party snacking! Serve along side the Thai fishcakes and larb gai for the perfect Thai tapas.
You will need 4 wooden skewers for this recipe.
Ingredients
For the marinade
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tbsp caster sugar
- 1 thumb-sized piece ginger, finely chopped
- 2 garlic cloves
- 1 tsp ground turmeric
- 2 tbsp sunflower oil
- 1 pork loin, cut into thin strips lengthways
For the satay sauce
- 1 thumb-sized piece ginger, finely grated
- 1 garlic clove, finely chopped
- 1 red chilli, finely chopped
- 1 tbsp sunflower oil, plus extra for frying
- 2 tbsp soy sauce
- 2 tbsp crunchy peanut butter
- 200ml/7fl oz coconut milk
- 1 lime, juice only
- handful toasted sesame seeds
Method
Soak your skewers in water for 15 minutes if wooden.
In a pestle and mortar, bash together the coriander seeds, cumin seeds, sugar, ginger and garlic, then stir through the turmeric and sunflower oil.
Toss the pork pieces together with the spice mixture in a bowl and thread evenly onto the skewers. Set aside to marinate in the fridge for at least 1 hour.
Meanwhile, to make the sauce, pound the ginger, garlic and chilli in a pestle and mortar until it forms a paste.
In a small saucepan, heat the sunflower oil and fry the paste for 30–40 seconds. Add the soy sauce, peanut butter, coconut milk and bring to the boil. Reduce the heat and allow to simmer, stirring until the sauce thickens. Squeeze in the lime juice and remove from the heat and set aside.
Heat a griddle pan on high heat. Brush the pork skewers with oil and then fry them for 2–3 minutes each side until cooked through. Remove from the heat and place on plates. Drizzle over the satay sauce and top with a sprinkling of toasted sesame seeds.