PORK SATAY WITH THAI SPICES AND PEANUT SAUCE

Time: 45 minutes, plus marinating Yield: 12 small skewers

Ingredients: For the Skewers:

750g pork loin, tenderloin or shoulder, sliced into thin rectangles 1 shallot, minced 2 garlic cloves, minced 1 tbsp grated ginger 3 tbsp chopped lemongrass 1 tsp cumin seeds, toasted and ground 1 tsp coriander seeds, toasted and ground 1 1/2 tsp turmeric 1/4 tsp cayenne 1 tbsp fish sauce 1 tbsp lime juice 2 tsp soy sauce 1 tbsp brown sugar 1/2 cup coconut milk Coriander and basil leaves, for garnish (optional)

For the Cucumbers:

500g Persian or Japanese cucumbers, peeled, halved and cut into 1cm slices 1/2 tsp salt 2 tbsp lime juice 2 tbsp granulated sugar 2 small shallots thinly sliced, about 1/4 cup 2 fresh chillies, sliced into rounds

For the Peanut Sauce:

1 cup dry roasted peanuts, unsalted 2 cloves garlic, chopped 1 tsp soy sauce 2 tsp sesame oil 2 tbsp brown sugar 2 tbsp fish sauce 2 tbsp lime juice, more to taste 1/8 tsp cayenne 1/2 cup coconut milk

Preparation:

1. Prepare the skewers: Put pork in a mixing bowl. In a separate bowl, stir together shallot, garlic, ginger, lemongrass, cumin, coriander, turmeric, cayenne, fish sauce, lime juice, soy sauce, brown sugar and coconut milk, and pour over meat. Toss with your hands to coat well. Let marinate for at least 30 minutes or overnight. Meanwhile, soak 12 bamboo skewers in water. 2. Prepare the cucumbers: Put cucumbers in a mixing bowl and season with salt. Add lime juice, sugar, shallots and chillies and toss to coat. Let stand for 15 minutes. Check seasoning, then transfer to a serving dish. 3. Prepare the peanut sauce: Pulse the peanuts briefly in a food processor just until finely ground. Add the garlic, soy sauce, sesame oil, brown sugar, fish sauce, lime juice, cayenne and coconut milk, and process until well puréed. Transfer to a bowl, then taste and adjust seasoning. Thin a bit with lime juice. 4. Thread 2 slices of pork onto each bamboo skewer, keeping the meat as flat as possible. Grill over hot coals, under the broiler or on a stovetop grill pan for 3 minutes on each side, until cooked through and lightly browned. Transfer to a platter and garnish with cilantro and basil leaves. Serve with cucumber relish and peanut sauce.

And to Drink ... Wine pairings for Thai dishes

It’s not easy to pair wines with Thai-inflected dishes. The pungent sweet, sour, spicy and salty flavours, no matter how well balanced, often overpower or neutralise the more delicate flavours in wine. The exceptions are often wines with lively acidity, especially if they have a touch of sweetness. For this satay, I would think first of German Spatlese Rieslings. Good alternatives may include Pinot Gris from Alsace, which ought to have the body to vie with the coconut milk, and a bit of sweetness as well. Or you could try a dry Provençal rosé; a dry, herbal white like a Gruner Veltliner, or a Sauvignon Blanc from the Loire Valley.

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