Ingredients
500 gm pork neck, cut into 3cm pieces
125 ml (½ cup) vegetable oil
125 ml (½ cup) coconut milk
1 lemongrass stalk, lightly bruised
To serve: coarsely chopped Lebanese cucumber and pineapple
Spice paste
6 golden shallots, coarsely chopped
10 gm (2cm piece) ginger, coarsely chopped
2 garlic cloves, coarsely chopped
2 lemongrass stalks, white part only, finely chopped
1 thin slice galangal
1 tbsp ground coriander
1 tbsp white sugar, or to taste
1 tsp each ground cumin and ground turmeric
6 golden shallots, coarsely chopped
10 gm (2cm piece) ginger, coarsely chopped
2 garlic cloves, coarsely chopped
2 lemongrass stalks, white part only, finely chopped
1 thin slice galangal
1 tbsp ground coriander
1 tbsp white sugar, or to taste
1 tsp each ground cumin and ground turmeric
Pineapple satay sauce
100 gm raw peanuts
3 tsp tamarind pulp
3-4 dried long red chillies
3 golden shallots, coarsely chopped
1 lemongrass stalk, white part only, coarsely chopped
5 gm (1cm piece) galangal, coarsely chopped
½ tsp ground tumeric
½ tsp belacan (see note)
50 ml vegetable oil
125 ml (½ cup) thin coconut milk
100 gm pineapple, crushed
2 tsp palm sugar, or to taste
Preparation method
For spice paste, process ingredients and 1 tsp sea salt in a small food processor until finely chopped, then transfer to a non-reactive bowl.
Add pork to spice paste, mix well to coat, cover with plastic wrap and refrigerate to marinate (6 hours-overnight). Thread 4-5 pieces of pork onto soaked skewers and set aside.
Meanwhile, for pineapple satay sauce, preheat oven to 180C. Spread peanuts on an oven tray, roast until golden (10-15 minutes), cool slightly, peel, coarsely chop. Combine tamarind and 250ml water in a bowl, set aside. Place chilli in a heatproof bowl, cover with boiling water, stand until soft (10-15 minutes), drain, transfer to a food processor. Add shallot, lemongrass, galangal, tumeric and belacan, process until finely chopped. Heat oil in a saucepan over medium heat, add shallot mixture, sauté until fragrant (4-5 minutes). Strain tamarind mixture into pan (discard pulp), add coconut milk, pineapple, palm sugar and peanuts, bring to the boil, reduce heat to low-medium and simmer, stirring occasionally, until thick and oil rises to surface (10-15 minutes). Season to taste, cool to room temperature.
Preheat a char-grill over high heat. Combine oil, coconut milk and lemongrass in a bowl, set aside. Cook skewers, turning occasionally and brushing with coconut milk mixture, until slightly charred outside but moist inside (5-6 minutes). Serve hot with satay sauce, cucumber and pineapple.
100 gm raw peanuts
3 tsp tamarind pulp
3-4 dried long red chillies
3 golden shallots, coarsely chopped
1 lemongrass stalk, white part only, coarsely chopped
5 gm (1cm piece) galangal, coarsely chopped
½ tsp ground tumeric
½ tsp belacan (see note)
50 ml vegetable oil
125 ml (½ cup) thin coconut milk
100 gm pineapple, crushed
2 tsp palm sugar, or to taste
Preparation method
For spice paste, process ingredients and 1 tsp sea salt in a small food processor until finely chopped, then transfer to a non-reactive bowl.
Add pork to spice paste, mix well to coat, cover with plastic wrap and refrigerate to marinate (6 hours-overnight). Thread 4-5 pieces of pork onto soaked skewers and set aside.
Meanwhile, for pineapple satay sauce, preheat oven to 180C. Spread peanuts on an oven tray, roast until golden (10-15 minutes), cool slightly, peel, coarsely chop. Combine tamarind and 250ml water in a bowl, set aside. Place chilli in a heatproof bowl, cover with boiling water, stand until soft (10-15 minutes), drain, transfer to a food processor. Add shallot, lemongrass, galangal, tumeric and belacan, process until finely chopped. Heat oil in a saucepan over medium heat, add shallot mixture, sauté until fragrant (4-5 minutes). Strain tamarind mixture into pan (discard pulp), add coconut milk, pineapple, palm sugar and peanuts, bring to the boil, reduce heat to low-medium and simmer, stirring occasionally, until thick and oil rises to surface (10-15 minutes). Season to taste, cool to room temperature.
Preheat a char-grill over high heat. Combine oil, coconut milk and lemongrass in a bowl, set aside. Cook skewers, turning occasionally and brushing with coconut milk mixture, until slightly charred outside but moist inside (5-6 minutes). Serve hot with satay sauce, cucumber and pineapple.
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