This Satay kebab is without doubt the best barbecue pork recipe that I've come across for outdoor barbecue grilling.
First of all there's a rub for the kebabs while they are cooking and then there's a delicious satay sauce to pour over. If however you like
satay sauce
a little more spicy then check out the one in my
barbecue sauce section
that includes a few red chillies.
If you want a TIP on how to seed a chilli without putting your hands on fire and burning your eyes or mouth
click here.
The satay sauce in this recipe is a little smoother but just as good, it's simply a matter of taste and to some extent time (this one's really quick).
If using
wooden skewers
it's time to get them soaking in water!
Ingredients:-
500g or 1lb diced pork
1 fresh pineapple chopped
3 shallots
1 clove garlic
5 tablespoons soy
Juice of ½ lemon
1 tablespoons each of ground cumin, coriander and tumeric
1 teaspoon muscovado sugar
salt and pepper
Method:-
Put the pork and pineapple to one side. Mix up all the remaining ingredients in a food processor to make a pasteand coat the pork thoroughly. Thread the pork alternately with pineapple onto skewers and grill over medium coals for approximately 10 - 12 minutes depending on the size of your cubes.
For the Satay Sauce
Ingredients:-
175ml / 6fl oz coconut milk
6 tablespoon crunchy peanut butter
1 clove garlic crushed
2 teaspoons muscovado sugar
Method:-
Throw all the ingredients in a saucepan on a gentle heat, stir until you've got a nice thick paste. Need I say it? Pour it over the cooked kebabs!
With this type of dish I prefer a white white that's not too sharp. How a about a Chenin?