ON THE COVER Summer Holiday Fakeaways!
Everyone loves takeaway, but making your own is not only cheaper but healthier too!
Pork Satay
INGREDIENTS (Serves 4) ◆ 450g lean pork, cut into
1cm thick strips ◆ 3tbsp dark soy sauce ◆ 1tsp Chinese 5-spice seasoning ◆ 2tbsp clear honey ◆ 4tsp vegetable oil ◆ 2 garlic cloves, crushed ◆ 1 small onion, finely chopped ◆ 250ml canned coconut milk ◆ 100g crunchy peanut butter ◆ Chopped chilli, chopped spring onion
and salad to serve 1 Put the pork strips in a shallow dish. Add 2tbsp soy sauce, 5-spice seasoning, 1tbsp honey, 2tsp oil and half the garlic. Mix well and leave to marinade for 30min. If you have more time, cover and chill for 2hrs or leave overnight. Meanwhile, soak 8 long bamboo skewers in cold water. 2 For the sauce, heat the oil in a small saucepan and gently fry the remaining garlic and the onion, covered, over a low heat for about 15min until tender. Pour over the coconut milk and blend in the peanut butter, remaining honey and remaining soy sauce. Mix well then heat gently, stirring, until simmering. Remove from the heat. Leave aside until ready to serve. 3 When ready to cook, preheat the grill to medium. Thread the pork strips on to the skewers without packing them too tightly. Cover the end of the skewers with foil to prevent burning. Arrange on the grill rack and cook for 8-10min on each side until cooked through. 4 To serve, discard foil. Reheat the sauce if necessary. Serve skewers with the sauce, sprinkled with chopped chilli, and accompany the skewers with chopped spring onion and salad.