Pork Satay

Ingredients

• 150 g unsalted, peeled peanuts
• 2 tbsp peanut butter
• 1 tsp curry
• 1 dried red chili pepper
• 1 shallot (chopped)
• 4 tbsp peanut oil
• 1 lemon (juice and zest)
• 1 pinch sugar
• Salt
• pepper (ground)
• 80 ml chicken broth
• 600 g pork meat (e.g., cutlets)
• 2 Garlic cloves
• 1 finely chopped pepperoni
• 1 finely chopped shallot
• 0.25 tsp ground cumin
• 0.25 tsp ground coriander
• 2 tbsp Soy sauce
• 4 tbsp Coconut Milk
• 2 tbsp oil
• Salt
• pepper (ground)

Instructions

1. 1.

   Cut pork cutlets into strips about 2 cm wide and thin.

2. 2.

   Combine remaining ingredients into a marinade, marinate pork strips for at least 2 hours, then remove, drain, wipe off excess marinade, thread the strips onto wooden skewers in a wave pattern. Grill over high heat turning for about 4 minutes (or pan‑fry in oil).

3. 3.

   For the peanut sauce, toast peanuts without fat in a pan, let cool, then crush with chili pepper in a mortar. Sauté shallot in hot oil until translucent, stir in peanut paste, curry, crushed peanuts with chili, lemon zest and juice, season with sugar, salt, pepper, and add enough chicken broth to reach a creamy consistency.