Satay

1. 1

   Soak bamboo skewers at least half an hour so that the ends do not burn on the grill.

2. 2

   Slice the pork into thin strips (about 1/4 of an inch thick) that will fit onto the skewers (many times you can ask your butcher to slice for you when you buy it at the supermarket).

3. 3

   Marinade the pork and curry powder, sugar, coconut milk and salt for the same amount of time that you soak the skewers (I do both at the same time).

4. 4

   Thread the pork onto the bamboo skewers. There is no right or wrong way to do this. It is personal preference. I find that stuffing the skewers produces a moister, tastier and a more tender meat than when it is stretched tight.

5. 5

   Grill and serve with peanut sauce and cucumber in vinegar and a pinch of salt..

* Per serving · 4 servings · Values may vary.

No additional tips available.