WITH PEANUT SAUCE
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
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