Satay Skewers with Dips

Ingredients

• 400 g pork cutlets
• 4 shallots
• 2 cloves garlic
• 5 g Ginger
• 1 tbsp coriander seeds
• 0.5 tsp cumin powder
• Salt
• 5 tbsp sugar
• 3 tbsp Rapeseed oil
• 100 unsalted peanuts
• 200 ml coconut milk
• 1 tsp curry paste
• 2 tbsp Lime juice
• 1 tsp soy sauce

Instructions

1. 1.

   Wash, dry, and cut pork into 10 x 3 cm strips. Peel and finely dice shallots. Peel and chop garlic. Peel and grate ginger. Crush coriander seeds in a mortar, then add shallots, garlic, ginger, cumin powder, 1 tsp salt, 2 tbsp sugar, and oil; grind into a paste. Mix pork with the paste and marinate for 1 hour.

2. 2.

   Meanwhile soak wooden skewers in cold water and prepare dips. Toast peanuts in a dry pan until golden brown. Stir coconut milk with curry paste, add to peanuts, bring to a boil. Season with 2 tbsp sugar and lime juice, simmer over low heat. Roughly blend with an immersion blender, season with soy sauce and optional salt.

3. 3.

   For the chili sauce whisk lemon juice, fish sauce, light soy sauce, chili powder, and remaining sugar; taste and adjust.

4. 4.

   Thread marinated pork strips onto skewers.

5. 5.

   Grill the skewers on a preheated grill or pan-fry until golden brown. Serve with the sauces.