Pork satay sticks for dinner tonight. I marinaded the pork before work and dh cooked them on the barbecue when I got home at 8.30 p.m.
A successful dinner, remembering St Anthony of the Desert. That pork/pig/hog/temptation connection, you know…
1-1.25kg (2¼-2¾lb) pork fillet, cut into cubes
2tbsp vegetable oil
4tbsp light soy sauce
4tsbp lemon juice
5tbsp smooth peanut butter
1-2 cloves garlic, crushed
Short bamboo skewers soaked in water
1. Mix the oil, 2tbsp soy sauce and 2tbsp lemon juice in a bowl. Place the meat cubes in the mixture and leave to marinate for an hour or so.
2. Thread 3 pieces of meat on each bamboo skewer. In a pan, heat the rest of the soy sauce and lemon juice with the peanut butter, garlic and 8tbsp hot water, stirring until smooth.
3. Grill, or barbecue, the skewers for about 6 mins, turning them so that they brown all over.
4. Brush with hot sauce . Serve more of the sauce in a bowl.