Pork satay with peanut sauce recipe

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  • Serves 6
  • 12 hrs 15 mins to prepare and 5 mins to cook
  • 360 calories / serving
  • Freezable
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Slice the pork into long, thin strips across the grain. Mix the rest of the ingredients, except the oil, together in a large bowl, add the pork and toss to coat well. Cover with clingfilm and leave to marinate in the fridge for at least an hour, preferably overnight, to allow the flavours to develop. Soak 8-12 bamboo skewers in warm water (this will prevent them from scorching under the grill).

Meanwhile, make the peanut sauce. Pulse the peanuts in a food processor until very finely chopped (or coarsely ground), then tip into a bowl.

Spoon the thick creamy layer of the coconut milk into a saucepan. Heat gently and when the oil separates from the milk, add the curry paste and cook until it is fragrant.

Now add the remaining coconut milk and the finely chopped peanuts. Stir in the sugar and tamarind paste and simmer gently, stirring frequently, until the sauce thickens. (If the sauce is too thick, stir in a little boiling water.) Pour into a bowl and allow to cool.

Heat up the barbecue, grill or griddle pan. Thread the marinated pork slices on to the presoaked bamboo skewers. Brush with a little oil to prevent them from sticking and drying out and cook for 1½-2 minutes on each side. Serve hot, with the peanut sauce for dipping.

Recipes taken from Gordon Ramsay's World Kitchen (£20, Quadrille) also available at www.tesco.com/books  

For more Pork recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

 

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  • Ingredients

  • 500g (16oz) pork loin or fillet
  • 125ml (4fl oz) tinned coconut milk
  • 3cm fresh ginger, peeled and grated
  • 1 lemongrass stalk, trimmed and white part finely chopped
  • 1tsp ground turmeric
  • 2tsp ground coriander
  • 2tsp ground cumin
  • freshly ground black pepper
  • 1-2tsp caster sugar
  • vegetable or groundnut oil, for brushing
  • For the peanut sauce

  • 100g (3½oz) roasted skinned peanuts (unsalted)
  • 200ml (7fl oz) tinned coconut milk
  • 4-5tbsp Thai red curry paste
  • 1-2tbsp soft light brown sugar
  • 2-3tbsp tamarind paste (or lime juice)
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  • Energy 1501kj 360kcal 18%
  • Fat 24g 34%
  • Saturates 7g 35%
  • Sugars 10g 11%
  • Salt 0.1g <1%

of the reference intake
Carbohydrate 16.4g Protein 21.1g Fibre 0g

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