with roast salted peanut sauce

These spicy pork skewers dipped in peanut sauce are heaven on a stick. They are great for weekend get-togethers, when you want to make delicious, easy food with minimum kitchen time. You can also pop these on a barbecue grill and forgo the stovetop.

Ingredients

450g pork tenderloin

Lime wedges and coriander, to serve (optional)

2 tbsp rice wine vinegar
2 green chillies, chopped
1 tbsp Kecap Manis (thick medium-sweet soy sauce)
1 large garlic clove, finely chopped
1 tbsp toasted sesame oil
2 tbsp fish sauce
2 tbsp peanut oil
2 tbsp chopped coriander leaves
1 tbsp grated fresh ginger
1 tbsp peanut oil
1 garlic clove, finely chopped
2 red Thai chillies, finely chopped
4 kaffir lime leaves
1 stalk lemongrass, cut into 4
1 tsp garam masala or curry powder
2 tbsp dark brown sugar
225g salty peanut butter
250ml coconut milk
30g unsweetened shredded/desiccated coconut
Finely grated zest and freshly squeezed juice of 1 lime
2 tbsp fish sauce
18-20 small metal skewers, or bamboo soaked in cold water for 30 minutes

Method

1. Slice the pork into ¼ inch/5mm pieces and put in a bowl. Mix together all the spicy marinade ingredients and pour over the pork. Cover and put in the fridge for 30 minutes.

2. To make the roast salted peanut sauce, heat the peanut oil in a saucepan over medium heat. Saute the garlic, chillies, kaffir lime leaves, lemongrass, and garam masala for 2 minutes. Add the sugar and stir. Now add the salty peanut butter, coconut milk, shredded/desiccated coconut, and the lime zest and juice. Cook for 15 minutes. Take off the heat and stir in the fish sauce. Pour the mixture into a bowl and set aside.

3. Remove the pork pieces from the fridge and thread onto the skewers.

4. Heat a grill pan/cast iron skillet over high heat until nearly smoking. Cook the pork skewers for 3-4 minutes each side until brown and caramelised.

5. Garnish the pork skewers with coriander leaves and serve with lime wedges and the roast salted peanut sauce.