Pork and Peanut Satay
Photography Minka Firth.
INGREDIENTS
600 grams pork fillet, trimmed of all silver-skin
Marinade
2 tablespoons soy sauce 2 cloves garlic, crushed
2 kaffir lime leaves, finely shredded – optional
1 teaspoon grated fresh ginger
1⁄2 teaspoon ground coriander
3 tablespoons lime juice
2 tablespoons fish sauce
2 teaspoons sweet chilli sauce
1 teaspoon sesame oil
1 tablespoon brown sugar
4 tablespoons smooth peanut butter
400 ml coconut cream – we use Kara brand
1⁄4 cup raw peanuts, roasted and roughly chopped
1⁄4 cup coriander leaves, chopped
16 x 13 cm wooden or metal skewers
METHOD
Put the soy, garlic, kaffir lime leaves, ginger and the coriander in a food processor and blend to a paste. Add the lime juice, fish sauce, chilli sauce, sesame oil, sugar and the peanut butter and blend again. Add the coconut cream and blend until smooth.
Cut the pork into 2 cm thick pieces and place in a dish. Pour over half the marinade and turn to coat. Leave for 30 minutes.
Put the remaining marinade in a small saucepan and add the chopped peanuts and coriander. Cook for 4 minutes over a medium heat. Tip into a bowl and cool. If using wooden skewers soak in cold water for 30 minutes.
Thread each skewer with 2 pieces of pork, allowing a little space between each piece of meat. Repeat until all the meat is skewered.
Preheat the barbecue or a ridged grill to medium. Cook the satays on both sides until the pork is just cooked through – do not overcook or the pork will be dry.
To serve: Place the bowl of peanut sauce in the centre of a serving dish and surround with the satays. Serve with wok-fried Asian greens and rice. Makes about 16 skewers
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.