Ingredients Jump to Instructions ↓

  1. Ingredients (serves 8)

  2. 45g (1/4 cup, lightly packed) brown sugar

  3. 60ml (1/4 cup) water

  4. 2 tbs tamarind puree

  5. 2 tbs light soy sauce

  6. 1 tsp ground cumin

  7. 800g pork fillet, cut into 2cm pieces

  8. Light olive oil spray

  9. Sate sauce

  10. 125g roasted peanuts

  11. 2 tsp peanut oil

  12. 1 small brown onion, finely chopped

  13. 2 garlic cloves, finely chopped

  14. 1 lemon grass stem, pale section only, finely chopped

  15. 1/2 tsp ground cumin

  16. 1/2 tsp ground coriander

  17. 125ml (1/2 cup) water

  18. 1 tsp dark soy sauce

  19. 2 tsp tamarind puree

  20. 2 tsp brown sugar

  21. 60ml (1/4 cup) water, extra

Instructions Jump to Ingredients ↑

  1. Combine sugar, water, tamarind, light soy sauce, cumin and pork in a glass or ceramic bowl. Cover with plastic wrap and place in the fridge for 4 hours to marinate.

  2. To make the sate sauce, process the peanuts in a food processor until finely chopped. Heat oil in a saucepan over medium heat. Cook the onion, stirring, for 3 minutes or until golden. Add garlic and lemon grass. Cook for 1 minute or until aromatic. Stir in the peanut, cumin and coriander. Add water and dark soy sauce. Simmer, stirring often, for 15 minutes or until thick. Stir in tamarind and sugar.

  3. Thread pork onto skewers. Preheat a barbecue grill or chargrill on medium-high. Spray the pork with oil. Cook, turning, for 5 minutes or until golden and cooked through.

  4. Stir the sate sauce over medium heat until heated through. Stir in the extra water. Serve with the skewers.


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