Sarawakian Pork Satay

Aromatic Sarawakian Pork Satay serve with peanut sauce and best goes with fresh cut cucumber and pineapple.

Ingredients:

Satay:

500gm Lean Pork
1 tea spoon Ground white pepper
1 tea spoon Garlic powder
1 table spoon Ground turmeric
1 table spoon Aniseed powder
1 table spoon Ground cumin
1 table spoon Ground coriander
1 table spoon Paprika powder
2 table spoon Vegetable oil
1 table spoon Brown sugar

Peanut Sauce:
1 table spoon Fresh chilli paste
2 table spoon Dried chilli paste
8 Shallots, ground
5 Cloves garlic, ground
1/2 cup Thick coconut milk
2 table spoon Asam jawa mixed with 1/2 cup water
1 table spoon Lime juice
3 table spoon Castor sugar
1 tea spoon Salt or to taste
1/2 cup Roasted peanut, coarsely ground
1 stalk Pandan leaf, knotted
1 stalk Lemon grass, smashed
4 table spoon Vegetable oil

Method on seasoning of Lean Pork:

Cut meat into 2cm strips; marinate the meat with combined spices and seasoning. Refrigerate for overnight.

Add two tablespoons of oil to the marinated ingredients. Thread meat onto the skewers. Reserve the remaining marinade for glaze when grilling or barbecuing the meat until well browned and cooked.

Method on preparing Peanut Sauce:

Heat oil in a wok and fry ingredients, pandan leaf and lemon grass till aromatic. Add coconut milk, asam jawa juice and lime juice. Bring to a gentle boil and simmer until oil rises to the top. Stir in ground peanuts, sugar and salt.