Dip marinated pork into satay sauce that’s sweet with sugar, tangy with tamarind and rich in peanuts.
Ingredients
- 45g (1/4 cup, lightly packed) brown sugar
- 60ml (1/4 cup) water
- 2 tablespoons tamarind puree
- 2 tablespoons light soy sauce
- 1 teaspoon ground cumin
- 800g pork fillet, cut into 2cm pieces
- Light olive oil spray
Sate sauce
- 125g roasted peanuts
- 2 teaspoons peanut oil
- 1 small brown onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 lemon grass stem, pale section only, finely chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 125ml (1/2 cup) water
- 1 teaspoon dark soy sauce
- 2 teaspoons tamarind puree
- 2 teaspoons brown sugar
- 60ml (1/4 cup) water, extra
Method
- Step 1Combine 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.
- Step 2To 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.
- Step 3Thread 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.
- Step 4Stir the sate sauce over medium heat until heated through. Stir in the extra water. Serve with the skewers.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1029 kj
Energy
11g
Fat Total
2g
Saturated Fat
1g
Fibre
27g
Protein
95mg
Cholesterol
460.03mg
Sodium
8g
Carbs (sugar)
10g
Carbs (total)
All nutrition values are per serve
Notes
Cook’s tip: You’ll need 16 bamboo skewers, soaked, for this recipe.
Serves 8 as part of a banquet.
- Author: Alison Adams
- Image credit: Steve Brown
- Publication: Australian Good Taste
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