Asian recipes Pork Starters



  • 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


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

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