- 500g or 1lb pork cut into chunks
- ½ fresh pineapple chopped into chunks
- 3 shallots / ½ onion
- 1 clove garlic
- 5 tablespoons oil
- Juice of ½ lemon
- 1 tablespoons each of ground cumin, coriander and turmeric
- 1 teaspoon muscovado sugar
- salt and pepper
Put the pork and pineapple to one side in separate bowls. Place all the remaining ingredients in a food processor and give it a blitz to make a paste. Fold the paste into the bowl full of pork cubes and allow it to marinate for about 5 minutes so that the pork is thoroughly coated.
Now thread the pork alternately with pineapple onto skewers. The pineapple has an important job to do other than for flavour. The heat from the grill will penetrate the fruit more easily and so get to the core of the pork therefore making the meat cook more evenly. For this reason it’s important to thread alternately and not to pack too much onto each skewer.
Place the skewers over medium coals and grill for approximately 10 – 12 minutes depending on the size of your cubes and turn on a regular basis.
For the Satay Sauce
- 175ml / 6fl oz coconut milk
- 3 tablespoon crunchy peanut butter
- 1 clove garlic crushed
- 2 teaspoons muscovado sugar
Throw all the ingredients in a saucepan, place it over a gentle heat and stir until you’ve got a nice thick paste. That’s all there is to it.
Place your barbecue pork satay kebabs on a serving plate and pour over the satay sauce.