About this recipe:In this mouth-watering satay recipe, the dipping sauce doubles as a marinade. It's really a no-fuss recipe made with simple ingredients that results in something spectacular! Guests will love this.
2 cloves garlic
4 to 6 spring onions, chopped
1 tablespoon chopped fresh root ginger
150g roasted, salted peanuts
2 tablespoons lemon juice
2 tablespoons honey
125ml soy sauce
2 teaspoons crushed coriander seed
1 teaspoon crushed red chillies
125ml chicken stock
110g melted butter
675g pork fillet, cut into 2.5cm cubes
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In a food processor, process garlic, spring onions, ginger, peanuts, lemon juice, honey, soy sauce, coriander and crushed chillies. Puree until almost smooth. Pour in stock and butter, and mix again.
Place pork cubes in a large resealable plastic bag, and pour mixture over meat. Marinate in the refrigerator for 6 hours, or overnight.
Preheat barbecue for medium heat. Remove pork cubes from bag, and thread onto skewers. In a small saucepan, boil the marinade for 5 minutes. Reserve a small amount of the marinade for basting, and set the remainder aside to serve as a dipping sauce.
Lightly oil preheated BBQ. Barbecue for 10 to 15 minutes, or until well browned, turning and brushing frequently with cooked marinade. Serve with dipping sauce.
You can also make the satay under a hot grill or on a ridged griddle pan.