NZ House & Garden - Outdoor Living - - Outdoor Entertaini­ng -

Chunks of mar­i­nated meat threaded onto bam­boo skew­ers, grilled un­til charred then served with a sweet and spicy, peanutty dip­ping sauce, are too good to re­sist. Us­ing dou­ble skew­ers stops the meat from slid­ing around on the sticks.

500g pork fil­let, cut into 32 x 1cm slices


1 ta­ble­spoon peanut oil 1 ta­ble­spoon ke­cap ma­nis 1 ta­ble­spoon soy sauce 1 ta­ble­spoon fish sauce 2 tea­spoons brown sugar 1 lime, juiced

2 cloves gar­lic, crushed 2 ta­ble­spoons finely chopped

co­rian­der root

Peanut sauce:

2 tea­spoons peanut oil

1 small onion, peeled and finely diced

1 lime, juice and finely grated zest 1 ta­ble­spoon soy sauce

2 ta­ble­spoons sweet chilli sauce

150g crunchy peanut but­ter

1 cup co­conut milk, plus ex­tra if needed Oven-roasted peanuts for gar­nish (op­tional) Co­rian­der leaves for gar­nish (op­tional)

Place pork in a bowl with marinade in­gre­di­ents. Stir to com­bine then cover and re­frig­er­ate at least 2 hours. Mean­while, soak 16 bam­boo skew­ers in wa­ter.

Peanut sauce: Heat oil in a small pan over medium heat. Add onion and cook un­til soft. Add lime zest and juice and soy and sweet chilli sauces. Cook for about a minute then add peanut but­ter and co­conut milk.

Cook while stir­ring over a low heat un­til well com­bined and heated through. Add ex­tra co­conut milk to ad­just the con­sis­tency if needed.

Thread pork pieces onto 2 soaked skew­ers so they sit flat. Cook on an oiled, hot bar­be­cue grill or grill pan for about 2 min­utes each side.

Serve im­me­di­ately with the peanut sauce and gar­nished with roasted peanuts and co­rian­der leaves. Makes 8 skew­ers

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