Pork Satay Skewers with Cucumber Salad

I absolutely love satay! On my many trips to Bangkok, I’ve often eaten satay skewers at streetfood stalls, usually served in a series of plastic bags (not very sustainable): one with the skewers, one with the peanut sauce and one with a refreshing cucumber salad, swimming in a pool of sweet and spicy dressing.

In Luxembourg you usually find chicken satay on restaurant menus – but in Thailand, the skewers are more often made with pork. For this recipe I’m using pork fillet, which only needs a few minutes on the barbecue and makes for the most succulent skewers.

Try this recipe for a taste of Thailand in your garden!

Ingredients

450g pork fillet

For the marinade:
2 garlic cloves, crushed
4 tbsp Thai fish sauce
1 tbsp soy sauce
1 tbsp honey
1 tbsp turmeric
1 tbsp ginger paste
a pinch of salt
100ml coconut milk
50ml vegetable oil

For the satay sauce:
1 tbsp vegetable oil
40g Thai red curry paste
1 garlic clove, crushed
90g smooth peanut butter
150ml coconut milk
40g brown sugar
1 tbsp apple cider vinegar
½ tsp salt
1 tsp fish sauce
a squeeze of lime juice

For the cucumber salad:
60g sugar
120ml apple cider vinegar
¼ tsp salt
1 cucumber
1 shallot
1 red chili
150g pineapple
coriander, chopped

Method

Makes 12 small skewers for 4 people – Prep: 1h 15 min + overnight marinating

Mix all the marinade ingredients in a bowl. Cut the pork into little cubes of approximately 3cm. Mix the pork with the marinade, cover and refrigerate for at least 2 hours or overnight to marinate.

The next day, start by preparing the salad: heat the sugar, vinegar and salt in a little saucepan until the sugar is diluted. Set aside to cool for 10 minutes. Slice the cucumber, shallot and chili and mix with the cooled vinegar. Leave to stand for at least 30 minutes while preparing the rest. Cut the pineapple into bite-sized chunks and refrigerate.

For the satay sauce: Heat the oil in a small saucepan and fry the curry paste with the crushed garlic for 2 minutes. Add the remaining sauce ingredients, bring to the boil and cook for a further 2 minutes while stirring, until the sauce has thickened. Set aside.

Stick the marinated pork onto 12 skewers. Heat a barbecue and grill the skewers for approximately 8 minutes, turning them regularly, until the meat is done.

Add the pineapple and coriander to the cucumber salad and toss. Arrange the the skewers on plates with the satay sauce and salad.

Pork Satay Skewers with Cucumber Salad

Ingredients

Method

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