Pork Satay

I like to make satay as bite-sized morsels and normally use pork loin steaks for this, with the fat cut off and sliced into thin strips then threaded onto cocktail sticks.  The tenderloin works well too, you can cut it into bigger chunks and skewer them kebab-style.
I first tried cooking the satay meat in the oven years ago when I made masses of them for a party that I was catering for and found that it worked really well.  I always use this method for nibble-sized satay but if I'm making kebabs with bigger pieces of meat I'll cook them on the barbeque or griddle pan.
This recipe can easily be replaced with chicken or (raw) prawns.  The sauce is particularly easy and so very delicious, you'll find yourself dipping lots of foods into it in addition to the satay meat just as vessels to eat more!  I must recommend dipping cucumber into it, so good!

 

 This weight of pork loin steak makes about 16 bite-sized skewers

Ingredients

For the Marinade

350-400g Pork

 3 tablespoons Dark Soy Sauce
Juice of 1 Lime
2 tablespoons Sunflower Oil
1 large (or 2 small) Garlic Clove, minced
2 tablespoons Light Brown Sugar
3 Spring Onions, finely sliced
For the Satay Sauce
4 tablespoons Peanut Butter (I like crunchy but you can use smooth if you prefer)
4 tablespoons Coconut Milk
1 tablespoon Dark Soy Sauce
Juice of half a Lime
2 cloves of Garlic, minced
1 Red Chilli, finely chopped (less or more depending on how hot you want it

• Cut any fat off the pork and slice into thin strips, put into a bowl.
• Mix all the ingredients for the marinade together then pour into the meat, give it a good stir to coat.  Cover and refrigerate for at least an hour until needed.
• To make the sauce simply put all the ingredients into a small pan and slowly heat until combined and glossy, you may need to add some water or more coconut milk if it seems too thick, try not to boil as it may start to separate.  You can make this ahead of time, you will probably need to add some water when you reheat it though.
• When you are ready to cook preheat the oven to 210C.
• To cook the pork, take each piece out of the marinade and space evenly onto a large baking tray or roasting tin.  Put in the preheated oven for 10-12 minutes.
• After this time check one to make sure they are done.  Serve with the sauce on the side sprinkled with some finely sliced spring onion.
• Watch them disappear within minutes!