1-2 teaspoons light brown cane sugar;2-3 teaspoons tamarind paste (can be replaced with the same amount of lime juice)
- 1 tablespoon peanut butter;
- 300g ground pork;
- 2 garlic cloves;
- 80g brown sugar;
- 2 tablespoons fish sauce;
- 4 sheets of Kafr lime;
- 1/2 cup chopped spring onions;
- 1/2 cup unsalted peanuts;
- 1 1/4 cup cilantro leaves;
- 1 tablespoon lemon juice;
- 1 red pepper chilli.
- Satay with peanut sauce
- 500g pork fillet;
- 125ml canned coconut milk;
- 3cm fresh ginger root;
- 1 stem lemon grass (white part);
- 1 teaspoon turmeric powder;
- 2 teaspoons coriander and cumin seeds;
- freshly ground black pepper;
- 1-2 teaspoons icing sugar.
- For the peanut sauce:
- 100g unsalted roasted peanuts;
- 200ml canned coconut milk;
- 4-5 teaspoons Thai red curry paste;
“Sticky” pork in Thai
Heat the peanut butter in a large frying pan or wok. Put down the pork mince. Fry over a medium heat, stirring, for 5 minutes or until a ruddy crust has formed. Add the peeled and sliced garlic and cook, stirring, for another 1 minute. Drain excess fluid and fat.
Put the sugar, sauce and chopped lime leaves in a saucepan. Bring to a boil, then reduce the heat and cook without covering with a lid, for 2 minutes or until thickened. Put the sautéed minced meat in a saucepan with half the chopped spring onions and half the peanuts. Simmer until the mass is sticky but not too dry. It takes about 5-10 minutes.
From the pepper remove the seeds and cut it with rings. Add to the minced peppers, cilantro, remaining onions and nuts. Serve with jasmine rice. You can also wrap this mince as a filling in rice pancakes along with lettuce leaves.
Satay with peanut sauce
Slice the pork into long thin strips across the fibers. Peel the ginger from the skin and rub on a fine grater. Cut the white part of the lemon grass stem with rings. Mix all the ingredients in a large bowl, add the pork and stir so the pieces of meat are well coated with marinade. Cover with film and leave to marinate in the fridge for at least an hour, but no more than overnight. Soak 8-12 bamboo skewers in warm water.
Cook the sauce. Crumble the nuts in pulse mode in a blender or in a food processor. Pour half the coconut milk into a saucepan. Start heating it over low heat when the coconut oil becomes separated from the liquid, add the curry paste and cook until it has uncovered its flavor. Now pour in the remaining coconut milk and pour in the shredded peanuts. Add the sugar and tamarind paste (or lime juice) and cook over a low heat, stirring often, until the sauce thickens. (If the sauce is too thick, add some boiling water). Place in a bowl and allow to cool.
Put the pork pieces on the pre-soaked skewers, heat the grill or oven, as a last resort you can simply roast the sautey in the pan. Jump off the kebabs with vegetable oil so they don’t stick to the grate and fry 2-3 minutes on each side. Serve hot with peanut sauce.