PORK SATAY

Needless to say, you can also make chicken or beef satay with this
recipe, which can be cooked on the barbecue in summer or under
the grill in winter.
It doesn’t matter whether you use metal or wooden skewers,
but if you use wooden ones soak them in cold water for a couple
of hours then wipe them over with a little oil first to stop them
charring – or igniting – on the barbecue. (Alternatively, you could
cook the pork still in its marinade in a covered casserole dish in
the oven and serve it on a bed of rice.)
2 lb (1 kg) lean pork fillet
2 tbsp smooth peanut butter
2 tbsp soy sauce
1⁄2 tin of coconut milk
2 tsp black treacle
1 tsp each of mustard seeds, cumin seeds, 5 Spice, coriander, garlic
salt, onion salt
1⁄2 tsp chilli powder
Lemon juice
Method
1. Crush the mustard and cumin seeds (put them between 2
pieces of greaseproof paper and press down hard with a rolling
pin a few times if you haven’t got a pestle and mortar) and put
them in a bowl with the rest of the ingredients – except the
pork – then beat everything together with a fork or a wooden
spoon to make a smooth marinade.
2. Trim excess fat from the pork and cut the meat into cubes with
a pair of kitchen scissors then put the meat in a casserole dish,
mix well with the marinade, cover and keep in the fridge for
about 4 hours.
3. Remove the pork from the marinade, set the sauce to one side,
and thread the meat onto metal or wooden skewers. Grill or
barbecue the pork for 10–15 minutes, turning frequently.
4. Meanwhile, warm the marinade over a gentle heat, stirring
occasionally, and serve separately as a dipping sauce with the
pork satay, a side dish of rice and an assortment of crudités.
Cucumber and carrot sticks, spring onions, strips of red and
green pepper are all good.