1 Bord Bia Quality Assured pork fillet, trimmed and cubed
1 tablesp. mild curry spice seasoning
4 tablesp. rapeseed or olive oil
2 tablesp. soy sauce
2 cloves of garlic crushed
1 teasp. grated ginger
Bamboo skewers
Sticky Pork Skewers with Satay Sauce
4-6 people
Ingredients
1 x 400g can coconut milk
100g crunchy peanut butter
2 tablesp. Soy and Ginger Sauce
2 tablesp. Sweet Chilli sauce
1 teasp. light muscovado sugar
Juice of 1 lime
Main
1 Bord Bia Quality Assured pork fillet, trimmed and cubed
1 tablesp. mild curry spice seasoning
4 tablesp. rapeseed or olive oil
2 tablesp. soy sauce
2 cloves of garlic crushed
1 teasp. grated ginger
Bamboo skewers
Sauce
1 x 400g can coconut milk
100g crunchy peanut butter
2 tablesp. Soy and Ginger Sauce
2 tablesp. Sweet Chilli sauce
1 teasp. light muscovado sugar
Juice of 1 lime
Method
Copy TextTo marinade the pork: Carefully place the pork cubes on the bamboo skewers. Allow 6 pieces of pork on each skewer
Combine curry seasoning, oil, soy sauce, ginger, and garlic in a shallow dish.
Place the skewered pork into the dish, cover with clingfilm and allow to marinade for 2-3 hours or overnight in the fridge
For the sauce: In a saucepan add the coconut milk, peanut butter, soy and ginger sauce, chilli sauce, sugar and lime juice and stir well to combine. Allow to thicken and reduce slightly. Season with salt and pepper and turn off the heat.
To cook the pork: Heat a griddle pan with 2 tablespoons of rapeseed oil until smoking hot. Carefully add the pork to the pan, (repeat these steps and cook in batches if necessary). Season with salt and drizzle over some of the marinade oil over each of the skewers. Reduce the heat to medium.
Cook for 2-3 minutes, turn over and spoon over another drizzle of marinade. Allow to cook for a further 3-4 minutes. Turn the skewers regularly to ensure an even cooking.
The Quality Mark & You
Learn moreMethod
Copy TextTo marinade the pork: Carefully place the pork cubes on the bamboo skewers. Allow 6 pieces of pork on each skewer
Combine curry seasoning, oil, soy sauce, ginger, and garlic in a shallow dish.
Place the skewered pork into the dish, cover with clingfilm and allow to marinade for 2-3 hours or overnight in the fridge
For the sauce: In a saucepan add the coconut milk, peanut butter, soy and ginger sauce, chilli sauce, sugar and lime juice and stir well to combine. Allow to thicken and reduce slightly. Season with salt and pepper and turn off the heat.
To cook the pork: Heat a griddle pan with 2 tablespoons of rapeseed oil until smoking hot. Carefully add the pork to the pan, (repeat these steps and cook in batches if necessary). Season with salt and drizzle over some of the marinade oil over each of the skewers. Reduce the heat to medium.
Cook for 2-3 minutes, turn over and spoon over another drizzle of marinade. Allow to cook for a further 3-4 minutes. Turn the skewers regularly to ensure an even cooking.
Serving Suggestions
Place the skewered pork on a plate alongside a dish of dipping sauce and enjoy! This recipe is also delicious cooked on the barbecue and served with salad.
