Name: Nonya pork satay
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 6
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; 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

Nonya pork satay

Australian Gourmet Traveller Malaysian recipe for Nonya pork satay.

Serves 6

Prep

40M

Cook

Total

1H 40M

“This is a Nonya version of the ever-popular beef and chicken satay; a tangy pineapple and peanut sauce complements the sweet and spicy marinade.” Soak your skewers in water to prevent scorching. You’ll need to begin this recipe a day ahead.

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

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

Method

Main

1.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.

2.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.

3.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.

4.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.