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1
First make the satay sauce.
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2
Gently heat the coconut milk in a small saucepan.
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3
Add the peanut butter and stir continuously over a low heat until it has dissolved and you are left with a thick sauce.
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4
Take off the heat and set aside.
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5
Peel the ginger and finely grate both this and the garlic.
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6
Finely chop the chilli, retaining the seeds, and coriander and add to a bowl with the ginger and garlic.
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7
Add the stock powder, sugar, salt, warm water and sesame oil and then mix together.
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8
Pour over the peanut and coconut milk and stir together before dividing the sauce between two separate bowls.
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9
Trim any excess fat from the pork fillet and cut into 2.5cm/1in chunks.
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10
Add the pork to one bowl of the satay sauce, mix thoroughly, cover and leave to marinate for 30 minutes to 3 hours (don't refrigerate as this tends to make the coconut milk solidify).
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11
Set aside the remaining sauce, also covered, for later.
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12
While the pork is marinating, deseed the pepper and cut into 2.5cm/1in pieces.
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13
Finely chop the spring onion into rounds and set aside.
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14
When you are ready to cook, preheat the grill to medium-high.
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15
Thread the marinated pork onto the skewers, alternating every now and then with the chunks of red pepper.
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16
Place under the grill and cook for 10-15 minutes, turning occasionally, until the pork is cooked and tender.
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17
Remove from the grill, place on a serving platter, sprinkle over the spring onions and serve with a bowl of white basmati rice and the remaining satay sauce to dip the pork into.
