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Recipe for :

Thai Pork Sates

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550g/1 1/4lb Fillet of Pork
1 tbsl Curry Powder
1/2 teasp Coriander Powder
1/4 teasp Turmeric
A pinch of Cayenne

Thai Peanut sauce:
100g/4oz Desiccated Coconut
100g/4oz Salted Peanuts
1/2 teasp Turmeric
1/2 teasp Curry Powder
1/4 teasp Cayenne
2 tbsp Sugar
1 teasp Lemon Juice

  • Cut the pork into 5mm / 1/4 inch thick slices; then cut each slice into 2.5cm x 5cm, 1 x 2 inch rectangles. Place the pork strips in a bowl and add the curry, coriander, turmeric, cayenne pepper and salt.

  • Wet your hands and gently knead the spices into the meat, adding 5 ml / 1 teasp each of peanut oil and water to help work the spice mixture in. Knead again. Cover the bowl and leave for 2 hours.

  • To make Thai peanut sauce, put the desiccated coconut in a bowl and add 300ml / 10 fl. oz. water. Mix well then strain the coconut through a fine sieve, pressing the coconut milk into a bowl with a wooden spoon.

  • Grind the peanuts coarsely. Add the turmeric, curry, cayenne pepper and sugar to the coconut milk and cook over a medium heat, stirring, until the sauce comes to the boil. Reduce the heat to low and add the ground peanuts Continue to cook, stirring constantly, for 2 minutes. Add the lemon juice and salt, to taste. Remove the sauce from the heat and cool.

  • Preheat the grill. Thread 8 thin metal or bamboo skewers with 4 pieces of pork each. The skewer enters the meat 2 - 3 times, like a needle threading through cloth.

  • Brush the pork sates with peanut oil and grill 10 - 14 in from the heat, turning frequently, until the sates are cooked through: 4 - 6 minutes on each side.

  • Serve 2 skewers per person. Garnish each plate with the Thai peanut sauce.

Serves 4