Ingredients:
- 450g Pork fillet or same amount of chicken breast or thigh
- Marinade:
- 2 tbsp Light soy sauce
- 1 tbsp Shaoxing rice wine or dry sherry
- 2 tbsp Finely chopped garlic
- 1 tsp Freshly ground black pepper
- 2 tsp Sesame oil
- 1 tsp Sugar
- 2 tsp 5 Spice powder
- Salt
- Dipping sauce:
- 1 tbsp Groundnut oil
- 2 tbsp Chopped garlic
- 3 tbsp Chopped shallots
- 2 red Chillies, chopped
- 1 tbsp Grated ginger
- 1 tbsp Lime juice
- 2 tbsp Coconut milk
- 1 tbsp Light soy sauce
- 1 tsp Dark soy sauce
- 1 tsp Sugar
- 250ml Water
- 175g Coarsely ground peanuts
- Salt and pepper
Method:
Cut pork or chicken into thin slices.
In a large bowl mix the meat with all the marinade ingredients and leave to marinade for as long as you can – overnight preferably.
Make the sauce:
Heat a wok and add the oil. Add shallots, garlic, chillies and ginger and stir fry for 1 minute. Then add the lime juice, coconut milk and soy sauces, sugar, water and seasoning. Cook for 5 mins then add the peanuts. Mix well. Simmer until you get the consistency you want. Remove from heat and leave to cool – it should be served at room temperature.
Once meat has marinaded, soak some bamboo skewers in cold water before threading meat on.
Heat a griddle pan or oven grill. When very hot add satay and cook for a few mins each side, until golden brown. Serve at once with the dipping sauce and lime wedges