Pork Satay With Peanut Sauce Recipe | Food

Date Published:: 23/11/2009

Gordon: "Satay is a popular street food in Thailand. I’ve used pork here, but it is also made with chicken, beef, squid and prawns. For optimum flavour, allow the pork plenty of time to marinate; this also helps to tenderise the meat. Satay is best cooked on the barbecue as it takes on a slightly smoky flavour, but you can, of course, use the grill or a griddle pan."

Check out more news and recipes from Gordon Ramsay's F Word

Serves 4-6

Ingredients

500g pork loin or fillet
125ml tinned coconut milk
3cm knob of fresh root ginger, peeled and grated
1 lemongrass stalk, trimmed and white part finely chopped
1 tsp ground turmeric
2 tsp ground coriander
2 tsp ground cumin
½ tsp sea salt
Freshly ground black pepper
1–2 tsp caster sugar
Vegetable or groundnut oil, for brushing

For the Thai peanut sauce:

100g roasted skinned peanuts (unsalted)
200ml tinned coconut milk
4–5 tbsp Thai red curry paste
1½ tsp sea salt
1–2 tbsp palm sugar (or soft light brown sugar)
2–3 tbsp tamarind paste (or lime juice)

Method: How to make pork satay with peanut sauce

1. Slice the pork into long, thin strips across the grain. Mix the rest of the ingredients, except the oil, together in a large bowl, add the pork and toss to coat well. Cover with cling film and leave to marinate in the fridge for at least an hour, preferably overnight, to allow the flavours to develop. Soak 8–12 bamboo skewers in warm water (this will prevent them from scorching under the grill).

Gordon video: How to sharpen a knife

Watch the Gordon video how-to

2. Meanwhile, make the peanut sauce. Pulse the peanuts in a food processor until very finely chopped (or coarsely ground), then tip into a bowl. Spoon the thick creamy layer of the coconut milk into a saucepan. Heat gently and when the oil separates from the milk, add the curry paste and cook until it is fragrant.

3. Now add the remaining coconut milk and the finely chopped peanuts. Stir in the salt, sugar and tamarind paste and simmer gently, stirring frequently, until the sauce thickens. (If the sauce is too thick, stir in a little boiling water.) Pour into a bowl and allow to cool completely.

4. Heat up the barbecue, grill or griddle pan. Thread the marinated pork slices onto the presoaked bamboo skewers. Brush with a little oil to prevent them from sticking and drying out and cook for 1½–2 minutes on each side. Serve hot, with the peanut sauce for dipping.