Pick up sticks

Satay skewers served with two tasty accompaniments and fancy rice on the side make for a lip-smacking meal, says NZ House & Garden Food Editor Sally Butters.

PORK SATAY WITH PEANUT SAUCE Chunks of marinated meat, grilled until charred and served with a sweet and spicy, peanutty dipping sauce are oh so good. Using double skewers stops the meat from sliding around on the sticks.

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

Marinade:

1 tbsp peanut oil

1 tbsp kecap manis (Indonesian sweet soy sauce)

1 tbsp soy sauce

1 tbsp fish sauce

2 tsp brown sugar

1 lime, juiced

2 cloves garlic, crushed

2 tbsp finely chopped coriander root

Peanut sauce:

2 tsp peanut oil

1 small onion, peeled and finely diced

1 lime, juice and finely grated zest

1 tbsp soy sauce

2 tbsp sweet chilli sauce

150g crunchy peanut butter

1 cup coconut milk, plus extra if needed Unshelled 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 for 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 garnish with roasted peanuts and coriander leaves. Makes 8 skewers