Ingredients
6 pork medallions (600 g), trimmed, cut into 2cm pieces
2 tbsp kecap manis
15 x 16cm long wooden skewers
Coriander leaves, to garnish
Satay sauce
⅔ cup light crunchy peanut butter
165 ml can light coconut milk
2 tbsp kecap manis
2 tbsp lime juice
1 red birdseye chilli, finely chopped
Method
- Combine pork and kecap manis in a medium bowl. Refrigerate, covered, for 2 hours, or overnight.
- Soak skewers in a shallow bowl of water for 30 minutes. Thread pork onto skewers.
- To make sauce, combine ingredients and stir over a medium heat for about 3 minutes. Do not boil.
- Heat a large, oiled grill pan or large frying pan over a medium to high heat. Cook skewers, turning frequently, for about 8 minutes.
- Serve skewers with sauce and coriander.
