Pork Satay

• 600g pork leg steak or diced pork, fat trimmed
• 1 large cucumber
• 1 tspn salt

MARINADE

• 10cm piece lemon grass root
• 8 shallots
• 1 tblspn ground coriander
• 1 tspn ground cumin
• 3/4 tspn turmeric
• 1 tspn salt
• 1/2 tspn black pepper
• 2 tspn brown sugar
• 1 tblspn smooth no added salt peanut butter
• 2 tblspn vegetable oil
  

SATAY SAUCE

• 1/2 cup smooth no added salt peanut butter
• 1 fresh red chilli, seeded and chopped
• 3 spring onions, chopped
• 2 cloves garlic, chopped
• 2.5cm piece lemon grass, chopped
• 1 tblspn polyunsaturated oil
• 2 tblspn salt-reduced soy sauce 2 tblspn brown sugar
• 1 tspn lemon juice I cup coconut milk salt

Cut the pork into bite-size pieces. Peel the cucumber and rub with salt. Set aside.
Pound the lemon grass with shallots to a paste and add the marinade spices, brown sugar; peanut butter and vegetable oil. Rub into the meat and thread onto bamboo skewers. Place in a dish, cover and allow to marinate for at least 2 hours.
To make the satay sauce: Blend the peanut butter with a little water Pound the chilli, spring onions, garlic and lemon grass together and fry in the oil until fragrant. Add the peanut butter and the soy sauce, brown sugar; lemon juice and coconut milk. Season to taste and heat through.
Grill satays over a barbecue or under the griller approximately 10-15 minutes, turning often, basting with any remaining marinade. Rinse the cucumber and cut into bite-size pieces. Serve the hot satays on a warmed platter with the cucumber and sauce.
Preparation 20 mins., Cooking Time 15 mins.
Serves 6-8