Recipe Ingredient
- 500g pork (use meat that is slightly fatty), cut into 2.5-3cm cubes
- For marinade (pound finely):
- 3 shallots
- 2 cloves garlic
- 2cm ginger
- 1 tbsp coriander powder
- 1/2 tsp cumin powder
- 1 tsp turmeric powder
- 1 tsp salt or to taste
- 2½-3 tsp sugar or to taste
- 2 tbsp oil (for basting)
- Satay sauce:
- 2 tbsp chilli paste
- 1 tbsp belacan stock granules
- 1 tsp coriander powder
- 2-3 tbsp oil
- 150ml thick coconut milk
- 50ml tamarind juice or lime juice
- 2 pandan leaves, knotted
- 70g roasted peanuts, coarsely pounded
- 1/2-1 tsp salt or to taste
- 1 tbsp sugar or to taste
Instructions
- You will also need wooden satay sticks, soaked in water for several hours before preparation.
- Season pork cubes with marinade for several hours or preferably overnight in the refrigerator. Thread marinated pork pieces on to soaked satay sticks, then grill on barbecue pits or in the oven.
- Baste the meat with a little oil every now and then and grill until it is cooked.
- To make the sauce, combine the chilli, belacan and coriander powder into a thick paste. To cook, heat oil in a wok and fry the combined chilli paste for one to two minutes until fragrant.
- Add tamarind juice and coconut milk and simmer until oil separates. Add pandan leaves and stir in ground peanuts. Season to taste, then dish out to cool before serving with satay.
